Teriyaki Chicken Casserole
This quick and easy Teriyaki Chicken Casserole can be on your table in no time, served right from the skillet you prepared it in, less fuss, less cleanup, full of veggies, chicken, and homemade Teriyaki sauce, baked over rice. Delicious, simple at-home Asian fare.
Servings: 8 servings
Calories: 623kcal
Equipment
Ingredients
- About 1 1/2 pounds chicken breasts cubed
- 3 cups brown rice
- 20-24 ounces frozen mixed veggies use what you like. I like bell peppers, onions, broccoli, carrots snap peas and water chestnuts
- 1 8 ounce can bamboo shoots, optional
- 2-3 Tablespoons Sesame Oil
- optional for garnishing: green onions sesame seeds, sunflower seeds, chow mein noodles
- For the Teriyaki Sauce:
- 1/2 cup water
- 1/2 cup soy sauce I use low sodium
- 1/2 cup brown sugar
- 2 Tablespoons honey
- 1 teaspoon ground ginger
- 1 teaspoon Sesame oil
- 1 clove garlic minced
- 2 Tablespoons of corns starch dissolved in 2 Tablespoons of water
Instructions
- Preheat oven to 350 degrees.
- Prepare rice according to package instructions. Set aside.
- In a saucepan, whisk together Teriyaki sauce ingredients (with the exception of cornstarch mixture) Bring to a boil then reduce heat and simmer for about 2 minutes. Whisk in corn starch mixture. The sauce will begin to thicken quickly. remove from heat and set aside.
- Add 2-3 Tablespoons of Sesame oil to a cast-iron skillet and saute chicken over medium-high heat until cooked. Remove chicken from skillet.
- Spread prepared rice in the bottom of the skillet, top with cooked chicken, spread the frozen veggies over the chicken, then pour the sauce over the top.
- Bake for 25 minutes or until heated through.
- Garnish with green onions, sesame seeds, chow mein noodles, or sunflower seeds if desired.
Notes
Instructions show how to bake this casserole in the same skillet it's prepared in. Alternatively, you can layer all of the ingredients in a casserole dish to bake, or you can warm the vegetables, chicken and teriyaki sauce together in the skillet and serve over rice and skip the baking altogether.
Easy to make ahead and layering in the skillet or a casserole dish and baking when ready.
Nutrition
Serving: 1g | Calories: 623kcal | Carbohydrates: 77g | Protein: 37g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 64mg | Sodium: 2670mg | Fiber: 9g | Sugar: 28g