Description

This Teriyaki Chicken and Rice Casserole combines tender boneless chicken breasts baked in homemade teriyaki sauce with nutritious mixed vegetables, pineapple tidbits, and brown rice. The dish offers a perfect blend of sweet and savory flavors, layered into a hearty casserole that is simple to prepare and perfect for a family meal.

Ingredients

Scale

Teriyaki Sauce

3/4 cup low sodium soy sauce
1/2 cup water
1/3 cup packed brown sugar
1 tablespoon honey
3/4 teaspoon ground ginger
1 teaspoon olive oil
1/2 teaspoon minced garlic
2 tablespoons cornstarch (for slurry)
2 tablespoons water (for slurry)

Main Ingredients

1.5 pounds boneless skinless chicken breasts
32 oz frozen mixed vegetables (unsauced Asian varieties)
1 cup pineapple tidbits (drained, packed in juice)
3 cups cooked brown rice

Instructions

Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ginger, olive oil, and minced garlic. Stir the mixture until the brown sugar dissolves completely. Cover the saucepan, heat over medium heat, and bring the sauce to a boil.
Thicken the Sauce: In a small bowl, mix the cornstarch and 2 tablespoons water to create a slurry. Gradually add this slurry to the boiling sauce while stirring constantly. Continue cooking until the sauce thickens. Once thickened, set the teriyaki sauce aside.
Prepare the Chicken: Preheat your oven to 350°F (175°C). Place the boneless skinless chicken breasts in a 9×13-inch casserole dish. Pour 1 cup of the prepared teriyaki sauce evenly over the chicken, ensuring all pieces are well coated.
Bake the Chicken: Bake the chicken breasts in the preheated oven for 30 to 35 minutes or until a meat thermometer registers an internal temperature of 165°F (74°C). Once cooked, shred the chicken directly in the casserole dish into bite-sized pieces.
Prepare Vegetables and Rice: While the chicken is baking, steam or cook the frozen mixed vegetables according to the package instructions. Prepare the brown rice as directed on its packaging.
Assemble the Casserole: Add the shredded chicken, cooked vegetables, pineapple tidbits, and cooked brown rice into the casserole dish with the chicken juices. Pour most of the remaining teriyaki sauce over the mixture, reserving a small amount for drizzling. Stir gently to combine all ingredients evenly.
Bake and Serve: Return the casserole to the oven and bake at 350°F for 15 minutes or until heated through. Before serving, drizzle the remaining teriyaki sauce over the top for extra flavor.

Notes

Use low sodium soy sauce to control salt content in the dish.
Ensure chicken is cooked thoroughly to 165°F for food safety.
Pineapple tidbits add a balance of sweetness that complements the savory teriyaki flavors but can be omitted for less sweetness.
Using frozen mixed Asian vegetables adds convenience and nutrition.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a gluten-free version, use gluten-free soy sauce.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Asian American

Keywords: teriyaki chicken casserole, baked teriyaki chicken, chicken rice casserole, easy casserole recipe, healthy teriyaki chicken