Teriyaki Chicken and Rice Casserole
Teriyaki Chicken and Rice Casserole is a delightful fusion dish that combines the rich flavors of homemade teriyaki sauce with tender chicken, vibrant vegetables, and sweet pineapple. This one-pan wonder is perfect for family dinners or gatherings, providing a comforting meal that’s both nutritious and satisfying. With just 70 minutes from prep to table, this casserole is ideal for busy weeknights. Each bite bursts with flavor while offering the convenience of easy cleanup, making it a go-to recipe for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 3/4 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup packed brown sugar
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 2 tablespoons cornstarch (for slurry)
- 2 tablespoons water (for slurry)
- 1.5 pounds boneless skinless chicken breasts
- 32 oz frozen mixed vegetables (unsauced Asian varieties)
- 1 cup pineapple tidbits (drained, packed in juice)
- 3 cups cooked brown rice
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the teriyaki sauce by combining soy sauce, water, brown sugar, honey, ginger, olive oil, and garlic in a saucepan. Heat until boiling.
- Thicken the sauce with a cornstarch slurry; set aside.
- Place chicken breasts in a casserole dish and coat with teriyaki sauce. Bake for 30-35 minutes until cooked through.
- Shred chicken in the dish and mix in cooked vegetables, pineapple, and rice with remaining sauce.
- Return to the oven to bake for an additional 15 minutes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 10g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg