Description
A flavorful casserole combining tender teriyaki chicken with stir-fried vegetables and rice, perfect for a wholesome dinner.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups cooked white or brown rice
- 2 cups mixed stir-fry vegetables (e.g., bell peppers, broccoli, carrots)
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Optional: sesame seeds and chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat vegetable oil in a large skillet over medium heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Remove chicken from skillet and set aside. In the same skillet, add sesame oil, garlic, and ginger; sauté for 1-2 minutes until fragrant.
- Add mixed vegetables and stir-fry for 4-5 minutes until slightly tender.
- Return chicken to the skillet and add teriyaki sauce, soy sauce, and the cornstarch slurry. Stir until sauce thickens and everything is well coated.
- Stir in cooked rice until evenly combined with the chicken and vegetables.
- Transfer the mixture to a greased casserole dish and bake for 15-20 minutes until heated through and bubbling.
- Garnish with sesame seeds and chopped green onions before serving, if desired.
Notes
- You can use store-bought or homemade teriyaki sauce.
- Feel free to substitute or add your favorite vegetables.
- For extra flavor, marinate the chicken in teriyaki sauce for 30 minutes before cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 8g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg