Description
This Teriyaki Chicken and Rice Casserole is a delightful blend of savory chicken, vibrant vegetables, and sweet pineapple enveloped in a homemade teriyaki sauce. Perfect for busy weeknights or family gatherings, this one-pan meal requires minimal prep and delivers maximum flavor. The juicy chicken bakes to perfection while the rice absorbs the delicious sauce, creating a satisfying dish that everyone will love. With its customizable vegetable options and easy reheating, this casserole is not only tasty but also practical for meal prep. Enjoy the comforting taste of Asian fusion right from your kitchen!
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 3 cups cooked brown rice
- 32 oz frozen mixed vegetables (Asian varieties)
- 1 cup pineapple tidbits (drained)
- Homemade teriyaki sauce (made from soy sauce, water, brown sugar, honey, ginger, olive oil, garlic)
Instructions
- Preheat oven to 350°F (175°C).
- In a small saucepan, combine soy sauce, water, brown sugar, honey, ginger, olive oil, and garlic to make the teriyaki sauce; bring to a boil.
- Mix cornstarch with water in a bowl; add to boiling sauce until thickened.
- Place chicken in a casserole dish; pour some teriyaki sauce over it and bake for 30-35 minutes.
- Shred the chicken once cooked; mix with cooked rice, vegetables, pineapple, and remaining teriyaki sauce.
- Bake again for 15 minutes; drizzle with extra teriyaki before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 385
- Sugar: 12g
- Sodium: 745mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg