Teriyaki Chicken and rice casserole is a simple chicken casserole recipe made with the best homemade teriyaki sauce filled with vegetable stir fry, rice and baked to perfection. You wouldn’t want to stop after a bite.

Teriyaki Chicken and rice casserole is a delicious and special recipe whenever I want to satisfy my cravings. Teriyaki Chicken and rice casserole is made with healthy, satisfying ingredients like vegetables, chicken breasts and brown rice in a rich, flavorful teriyaki sauce, good for both vegetarians and non-vegetarians.

This recipe is very simple and quick to prepare. This is a recipe that everyone loves, just the aroma of this recipe, calls the worm in my stomach to order. I bet your family will enjoy all the authentic flavors in the homemade teriyaki sauce. Just a few steps and you are done preparing.

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hour

Servings: 4 servings

Ingredients:

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 water

1 ½ lbs boneless skinless chicken breasts

32 oz frozen mixed vegetables, un-sauced stir fry or Asian varieties that only include zero-point veggies for WW

1 cup drained canned pineapple tidbits or chunks, packed in juice or with no added sugar

3 cups cooked brown rice

How to prepare:

Step 1:

Preheat the oven to 350 degrees Fahrenheit. Add the soy sauce, ½ cup water, brown sugar, honey, ginger, olive oil and garlic, combine together in a small saucepan and cover. allow them to boil over medium heat. Once it starts boiling, remove the lid and cook for one minute.

Step 2:

Stir together the cornstarch and 2 tablespoons of water in a separate dish while waiting for the sauce to boil until it is smooth to form a sludge. Once the sauce is boiled, add the sludge to the saucepan and stir in to combine. Allow to cook for another minute until the sauce starts to thicken and then remove from heat.

Step 3:

In a casserole dish, place the raw chicken breasts flat and pour about a cup of the sauce over top of the chicken. Then place the chicken in the oven and allow to cook for about 30-35 minutes or until breasts are well cooked. Remove the dish from the oven and cut the chicken into the dish using two forks.

Step 4:

While cooking the chicken, steam or cook your frozen vegetables according to package directions. Then go back to the shredded chicken and the cooked vegetables, then add the vegetables, pineapple and rice to the casserole dish with the chicken.

Step 5:

Add most of the remaining sauce, and reserve little to drizzle over the top when finished. Stir everything together in the casserole dish until it is well combined. Return the dish to the oven and allow to cook for 15 minutes.

Step 6:

Remove from the oven again and drizzle with the remaining sauce and serve.

 

Nutrition Information:

Calories: 321Kcl, carbs: 43g, sugar: 18g, fat: 3g, saturated fat: 1g, protein: 26g, fiber: 4g

 

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Teriyaki Chicken and Rice Casserole


  • Author: Olivia

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 water

1 ½ lbs boneless skinless chicken breasts

32 oz frozen mixed vegetables, un-sauced stir fry or Asian varieties that only include zero-point veggies for WW

1 cup drained canned pineapple tidbits or chunks, packed in juice or with no added sugar

3 cups cooked brown rice


Instructions

Step 1:

Preheat the oven to 350 degrees Fahrenheit. Add the soy sauce, ½ cup water, brown sugar, honey, ginger, olive oil and garlic, combine together in a small saucepan and cover. allow them to boil over medium heat. Once it starts boiling, remove the lid and cook for one minute.

Step 2:

Stir together the cornstarch and 2 tablespoons of water in a separate dish while waiting for the sauce to boil until it is smooth to form a sludge. Once the sauce is boiled, add the sludge to the saucepan and stir in to combine. Allow to cook for another minute until the sauce starts to thicken and then remove from heat.

Step 3:

In a casserole dish, place the raw chicken breasts flat and pour about a cup of the sauce over top of the chicken. Then place the chicken in the oven and allow to cook for about 30-35 minutes or until breasts are well cooked. Remove the dish from the oven and cut the chicken into the dish using two forks.

Step 4:

While cooking the chicken, steam or cook your frozen vegetables according to package directions. Then go back to the shredded chicken and the cooked vegetables, then add the vegetables, pineapple and rice to the casserole dish with the chicken.

Step 5:

Add most of the remaining sauce, and reserve little to drizzle over the top when finished. Stir everything together in the casserole dish until it is well combined. Return the dish to the oven and allow to cook for 15 minutes.

Step 6:

Remove from the oven again and drizzle with the remaining sauce  and serve.

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