Description
Teriyaki Chicken Casserole
Ingredients
1 lb (450g) boneless, skinless chicken thighs or breasts
3 cups cooked rice (white or brown)
2 cups broccoli florets
1 cup green peas
1/4 cup green onions, chopped
For the Teriyaki Sauce:
1/2 cup soy sauce
1/4 cup honey or brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Sauce:
In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Bring to a simmer over medium heat. Add the cornstarch slurry and stir until the sauce thickens. Set aside.
Cook the Chicken:
Heat a skillet over medium heat and sear the chicken on both sides until browned (about 2-3 minutes per side).
Remove from heat and slice into bite-sized pieces.
Assemble the Casserole:
Spread the cooked rice evenly in a greased 9×13-inch casserole dish.
Layer the broccoli florets, green peas, and chicken pieces over the rice.
Pour the teriyaki sauce evenly over the entire dish.
Bake:
Cover the casserole with foil and bake for 25 minutes.
Remove the foil and bake for an additional 5-10 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish and Serve:
Sprinkle with chopped green onions before serving.
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4-6
#HealthyEats #TeriyakiChicken #CasseroleLove
