Teriyaki Chicken and Rice Casserole – Get ready to embark on a culinary adventure with our Teriyaki Chicken and Rice Casserole. This recipe takes the classic flavors of teriyaki sauce, succulent chicken, mixed vegetables, and fluffy brown rice, combining them into a hearty and comforting casserole. The result? A dish that’s both familiar and exciting, perfect for satisfying your cravings and impressing your taste buds. Whether you’re hosting a family dinner or simply looking to enjoy a delicious homemade meal, this Teriyaki Chicken and Rice Casserole is a must-try!
Picture this: It’s a cozy evening at home, and my husband and I are eagerly anticipating dinner. The tantalizing aroma of teriyaki sauce fills the air as the casserole bakes in the oven. This recipe has become a cherished staple in our household, bringing us comfort and joy with every bite. From the first time we tried it, we were instantly captivated by the harmony of flavors and the tender chicken nestled amidst a medley of vibrant vegetables. It has quickly become a go-to meal that we love to share with our little family, creating cherished memories around the dinner table.
Why This Recipe Will Win Your Heart?
- Unforgettable Flavors: The rich and savory teriyaki sauce adds a delightful umami taste to the tender chicken, complemented by the natural sweetness of pineapple tidbits. It’s a flavor combination that will leave you craving for more.
- Wholesome Ingredients: This recipe features boneless, skinless chicken breasts for a lean protein source. The addition of mixed vegetables provides a burst of colors, textures, and essential nutrients. Plus, the use of brown rice adds a nutty taste and boosts the fiber content.
- Easy Preparation: With simple steps and readily available ingredients, this recipe is beginner-friendly and perfect for busy individuals or families. You’ll have a mouthwatering casserole ready to enjoy in no time.
- Versatile and Customizable: Feel free to experiment with your choice of vegetables or adapt the recipe to your dietary preferences. You can even swap the chicken for tofu or add a spicy kick with red pepper flakes.
Ingredients:
- ¾ cup low-sodium soy sauce (180 ml)
- ½ cup water (120 ml)
- ⅓ cup packed brown sugar (67 g)
- 1 tablespoon honey (15 ml)
- ¾ teaspoon ground ginger (3.5 g)
- 1 teaspoon olive oil (5 ml)
- ½ teaspoon minced garlic (2.5 g)
- 2 tablespoons cornstarch (16 g)
- 2 tablespoons water (30 ml)
- 1 ½ lbs. boneless, skinless chicken breasts (680 g)
- 32 oz. frozen mixed vegetables, unsauced stir fry or Asian varieties with zero-point veggies for WW (907 g)
- 1 cup drained canned pineapple tidbits or chunks, packed in juice or with no added sugar (250 g)
- 3 cups cooked brown rice (570 g)
Directions:
Preheat your oven to 350°F (175°C). In a small saucepan, combine soy sauce, water, brown sugar, honey, ground ginger, olive oil, and minced garlic. Cover and bring the mixture to a boil over medium heat. Once it starts boiling, remove the lid and let it boil for an additional minute.
In a separate dish, stir together cornstarch and 2 tablespoons of water until it forms a smooth sludge. When the sauce has boiled, add the sludge to the saucepan and stir until well combined. Let it cook for another minute until the sauce thickens. Remove from heat.
In a casserole dish, place the raw chicken breasts flat and pour approximately a cup of the sauce over the chicken. Bake in the preheated oven for 30-35 minutes or until the chicken is thoroughly cooked. Once done, remove the dish from the oven and use two forks to shred the chicken into the dish.
While the chicken is cooking, steam or cook your frozen vegetables according to the package instructions. Once the chicken is shredded, add the cooked vegetables, pineapple, and brown rice to the casserole dish.
Pour most of the remaining sauce over the ingredients in the casserole dish, reserving a little for drizzling on top later. Stir everything together until well combined. Return the dish to the oven and bake for an additional 15 minutes.
Remove the casserole from the oven, drizzle the remaining sauce over the top, and serve this delectable Teriyaki Chicken and Rice Casserole.
Notes:
- For a gluten-free version, use tamari sauce instead of soy sauce.
- You can customize the recipe by adding your favorite vegetables or adjusting the sweetness of the sauce to your liking.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
In conclusion, our Teriyaki Chicken and Rice Casserole is a sensational dish that brings together the enticing flavors of teriyaki sauce, tender chicken, colorful vegetables, and wholesome brown rice. With its harmonious blend of savory and sweet, this casserole is sure to tantalize your taste buds and leave you craving for more.
Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is accessible and straightforward to prepare. Its versatility allows you to customize it to your liking, whether by adding your favorite vegetables or adjusting the sauce’s sweetness. The result is a meal that’s not only delicious but also tailored to your preferences.
Moreover, this Teriyaki Chicken and Rice Casserole has a heartwarming story behind it. It has become a cherished dish in our household, bringing comfort, joy, and memories around the dinner table. It’s the kind of recipe that has the power to create moments of togetherness and culinary delight.
So, why not give it a try? Prepare this irresistible casserole for your loved ones, and watch as their faces light up with delight. With its mouthwatering flavors, wholesome ingredients, and ease of preparation, this recipe is sure to become a staple in your own kitchen.
We hope that this recipe brings you as much joy and satisfaction as it has brought us. Embrace the fusion of flavors, savor each bite, and enjoy the wonderful journey of cooking and sharing this Teriyaki Chicken and Rice Casserole with your family and friends. Bon appétit!
Frequently Asked Questions
Can I use a different type of rice?
Absolutely! While the recipe calls for brown rice, you can easily substitute it with white rice or even cauliflower rice if you prefer a lower-carb option.
Can I make this recipe ahead of time?
Certainly! You can prepare the casserole in advance, cover it tightly, and refrigerate it until you’re ready to bake it. Just keep in mind that the cooking time may need to be adjusted slightly if the ingredients are chilled.
Can I use fresh vegetables instead of frozen?
Of course! Fresh vegetables can be a great option, especially if they’re in season. Just make sure to cook or steam them until they are tender before adding them to the casserole.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for future meals. Simply portion them into airtight containers or freezer bags, and they should last for up to three months. Thaw and reheat thoroughly before enjoying.
Teriyaki Chicken and Rice Casserole
Ingredients
- ¾ cup low-sodium soy sauce 180 ml
- ½ cup water 120 ml
- ⅓ cup packed brown sugar 67 g
- 1 tablespoon honey 15 ml
- ¾ teaspoon ground ginger 3.5 g
- 1 teaspoon olive oil 5 ml
- ½ teaspoon minced garlic 2.5 g
- 2 tablespoons cornstarch 16 g
- 2 tablespoons water 30 ml
- 1 ½ lbs. boneless skinless chicken breasts (680 g)
- 32 oz. frozen mixed vegetables unsauced stir fry or Asian varieties with zero-point veggies for WW (907 g)
- 1 cup drained canned pineapple tidbits or chunks packed in juice or with no added sugar (250 g)
- 3 cups cooked brown rice 570 g
Instructions
- Preheat your oven to 350°F (175°C). In a small saucepan, combine soy sauce, water, brown sugar, honey, ground ginger, olive oil, and minced garlic. Cover and bring the mixture to a boil over medium heat. Once it starts boiling, remove the lid and let it boil for an additional minute.
- In a separate dish, stir together cornstarch and 2 tablespoons of water until it forms a smooth sludge. When the sauce has boiled, add the sludge to the saucepan and stir until well combined. Let it cook for another minute until the sauce thickens. Remove from heat.
- In a casserole dish, place the raw chicken breasts flat and pour approximately a cup of the sauce over the chicken. Bake in the preheated oven for 30-35 minutes or until the chicken is thoroughly cooked. Once done, remove the dish from the oven and use two forks to shred the chicken into the dish.
- While the chicken is cooking, steam or cook your frozen vegetables according to the package instructions. Once the chicken is shredded, add the cooked vegetables, pineapple, and brown rice to the casserole dish.
- Pour most of the remaining sauce over the ingredients in the casserole dish, reserving a little for drizzling on top later. Stir everything together until well combined. Return the dish to the oven and bake for an additional 15 minutes.
- Remove the casserole from the oven, drizzle the remaining sauce over the top, and serve this delectable Teriyaki Chicken and Rice Casserole.
Leave a Reply