Description
Comforting teriyaki chicken and rice casserole delivers a delightful fusion of Japanese-inspired flavors with hearty home-style cooking. Savory chicken, sweet teriyaki glaze, and fluffy rice combine in one satisfying dish you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breast, diced
Vegetables:
- 2 cups cooked white or brown rice
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1/2 cup frozen peas
- 1/4 cup chopped green onions (for garnish)
Sauce and Seasonings:
- 1/3 cup soy sauce
- 1/4 cup honey or brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Sesame seeds (optional garnish)
Instructions
- Prepare the cooking environment by heating the oven to 375°F (190°C) and lightly coating a 9×13-inch baking dish with cooking spray to prevent sticking.
- Create a savory base by warming sesame oil in a skillet, then introducing diced chicken along with minced garlic and ginger. Sauté the protein until it develops a golden exterior and reaches complete internal cooking, approximately 5-7 minutes.
- Develop a rich teriyaki sauce by gently simmering soy sauce with honey in a small saucepan. Incorporate a cornstarch mixture to thicken the sauce, stirring continuously until it reaches a glossy, smooth consistency.
- Construct the casserole foundation by combining fluffy cooked rice, crisp broccoli florets, julienned carrots, and sweet green peas with the prepared chicken. Drizzle the teriyaki sauce evenly across the mixture, thoroughly coating all ingredients.
- Transfer the casserole to the preheated oven, initially covering with aluminum foil to retain moisture. Bake for 20 minutes, then remove the foil and continue cooking for an additional 10 minutes until the edges become bubbly and the top turns slightly crisp.
- Elevate the dish’s presentation by generously garnishing with finely chopped green onions and a sprinkle of toasted sesame seeds, adding texture and visual appeal before serving.
Notes
- Customize chicken texture by cutting into uniform bite-sized pieces for even cooking and better sauce absorption.
- Consider using low-sodium soy sauce to control salt levels and make the dish heart-healthy.
- Prep vegetables in advance and cut them into similar sizes to ensure consistent cooking and balanced flavor distribution.
- Substitute white rice with quinoa or cauliflower rice for lower-carb or gluten-free dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg