Description
Indulge in the comforting flavors of Teriyaki Chicken and Rice Casserole, a delightful one-pan dish that brings together tender chicken, vibrant vegetables, and sweet pineapple all coated in a rich homemade teriyaki sauce. Perfect for busy weeknights or family gatherings, this easy-to-prepare casserole offers a satisfying meal that’s both nutritious and full of flavor. With just 20 minutes of prep time, you can create a dish that will impress your loved ones while keeping cleanup effortless. Enjoy leftovers the next day as the flavors deepen, making this casserole a versatile favorite in your kitchen.
Ingredients
Scale
- 3/4 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup packed brown sugar
- 1 tablespoon honey
- 1.5 pounds boneless skinless chicken breasts
- 32 oz frozen mixed vegetables (unsauced Asian varieties)
- 1 cup pineapple tidbits (drained)
- 3 cups cooked brown rice
- 2 tablespoons cornstarch (for slurry)
- 2 tablespoons water (for slurry)
Instructions
- In a small saucepan, combine soy sauce, water, brown sugar, honey, ginger, olive oil, and garlic. Bring to a boil.
- Mix cornstarch with water to form a slurry; add to boiling sauce until thickened.
- Preheat oven to 350°F (175°C). Place chicken in a baking dish and cover with teriyaki sauce.
- Bake chicken for 30-35 minutes until done; shred into pieces.
- Cook vegetables as per instructions; prepare brown rice.
- Combine shredded chicken with vegetables, pineapple, rice, and most of the teriyaki sauce in the baking dish.
- Bake for an additional 15 minutes; drizzle with remaining sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 10g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg