Description
This Teriyaki Chicken Casserole is a wholesome and flavorful dish that combines tender chicken, fresh vegetables, and a homemade teriyaki sauce, all baked to perfection. It’s a satisfying meal that’s easy to make and perfect for a busy weeknight dinner.
Ingredients
Scale
Main Dish:
- 2 cups cooked brown rice
- 1 lb boneless skinless chicken breasts (cubed)
- 1 tablespoon olive oil
Veggies:
- 3 cups broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper (diced)
- 1 cup frozen peas
- 2 green onions (sliced)
Sauce:
- 1 tablespoon sesame seeds (optional)
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Make the sauce: In a small saucepan, whisk together soy sauce, water, honey, rice vinegar, cornstarch, garlic, and ginger. Simmer until thickened.
- Cook the chicken: Brown cubed chicken in a skillet with olive oil until cooked through.
- Combine ingredients: Mix cooked rice, chicken, veggies, and sauce in a bowl.
- Bake: Transfer mixture to a casserole dish, bake covered, then uncovered.
- Serve: Garnish with sesame seeds and green onions.
Notes
- You can substitute white rice or quinoa for brown rice.
- For added crunch, top with chopped cashews or almonds.
- To make it vegetarian, omit the chicken and double the vegetables or add tofu.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 10g
- Sodium: 690mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
