Description
This Teriyaki Chicken and Rice Casserole is an easy, one-dish dinner loaded with lean protein, colorful vegetables, juicy pineapple, and a homemade teriyaki sauce. Perfect for busy weeknights and beginner cooks, it delivers comforting flavors in every bite.
Ingredients
Scale
- ¾ cup low sodium soy sauce
- ½ cup water
- ⅓ cup packed brown sugar
- 1 tablespoon honey
- ¾ teaspoon ground ginger
- 1 teaspoon olive oil
- ½ teaspoon minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1.5 pounds boneless, skinless chicken breasts
- 32 oz frozen mixed stir-fry vegetables (unsauced)
- 1 cup pineapple tidbits, drained and packed in juice
- 3 cups cooked brown rice
- Optional: chopped green onions and sesame seeds for garnish
Instructions
- Make the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, water, brown sugar, honey, ginger, olive oil, and minced garlic. Stir until the sugar dissolves and the sauce comes to a simmer. Mix cornstarch and cold water in a small bowl to create a slurry, then slowly whisk it into the sauce. Cook until the sauce thickens and coats the back of a spoon, then remove from heat.
- Bake the Chicken: Preheat the oven to 350°F (175°C). Place the raw chicken breasts in a 9×13-inch baking dish and pour about 1 cup of the teriyaki sauce over them. Bake uncovered for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F. Once baked, use two forks to shred the chicken in the dish.
- Prepare the Other Ingredients: While the chicken is baking, cook the brown rice and warm the frozen vegetables according to their package directions. Drain the pineapple tidbits and set aside.
- Combine Everything: Add the cooked rice, warmed vegetables, pineapple chunks, and remaining teriyaki sauce to the dish with the shredded chicken. Stir well to evenly coat all the ingredients in the sauce.
- Final Bake: Return the assembled casserole to the oven and bake for another 15 minutes until everything is heated through. If desired, garnish with chopped green onions and sesame seeds before serving.
Notes
- You can substitute chicken with tofu or tempeh for a vegetarian version. Cauliflower rice works well as a low-carb alternative. If using fresh vegetables, give them a quick steam or sauté before mixing into the casserole. To keep leftovers moist during reheating, add a splash of water and cover before microwaving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 14g
- Sodium: 940mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg