Description
This Teriyaki Chicken Casserole is a quick and easy weeknight meal that’s packed with flavor. Tender chicken, fluffy rice, and colorful vegetables are coated in a homemade teriyaki sauce and baked to perfection.
Ingredients:
Ingredients
Units
Scale
Produce
- 2 cloves garlic, minced
Protein
- 2 cups cooked chicken, diced
Pantry
- 1/2 cup soy sauce
- 1 cup water
- 1 teaspoon ground ginger
- 1/4 cup brown sugar
- 1 cup white rice, cooked
- 1 package frozen stir-fry mixed vegetables, prepared
Instructions
- Preheat Oven: Preheat oven to 350°F and grease a baking dish.
- Make Teriyaki Sauce: In a skillet, combine water, soy sauce, garlic, ginger, and brown sugar. Simmer over medium-low heat for 5 minutes, or until thickened.
- Combine Ingredients: Remove the skillet from heat and stir in cooked chicken, rice, and prepared vegetables.
- Bake: Transfer the mixture to the prepared baking dish and bake for 30 minutes.
Notes
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a richer flavor, use chicken broth instead of water.
- If you don’t have ground ginger, you can substitute 1 tablespoon of freshly grated ginger.
- You can add other vegetables to the casserole, such as broccoli florets, sliced carrots, or snap peas.
- Serve with a sprinkle of sesame seeds and chopped green onions for garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 350kcal
- Sugar: 15g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg
