Teriyaki Chicken & Rice Bake
Teriyaki Chicken & Rice Bake is the quick weeknight Asian casserole of your DREAMS! Fast, easy, tangy and delicious!
My sister and her family love Asian food as much as we do! She sent me this easy and delicious casserole recipe and I am so excited to share it with you guys!
Teriyaki Chicken & Rice Bake (adapted recipe source)
1/3 cup packed brown sugar
3/4 cup reduced sodium soy sauce
1/2 cup water plus 2 Tbsp water, divided
1 Tbsp honey
3/4 tsp ground ginger
1 tsp sesame oil
1 tsp minced garlic
2 Tbsp corn starch
2 Tbsp water
2.5 lbs chicken breast, diced raw
12 to 16 oz microwave steam in the bag broccoli florets
12 to 16 oz microwave steam in the bag corn
20 oz canned pineapple tidbits or chunks, drained
3 cups cooked rice
Preheat oven to 350 degrees.
-Combine corn starch and 2 Tbsp cold water to form a slurry, set aside. Combine the brown sugar, soy sauce, 1/2 cup water, honey, ginger, sesame oil and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and add cornstarch slurry and cook for one more minute, stirring constantly. Once sauce starts to thicken, remove from heat and set aside.
-Place diced, raw chicken in the bottom of Pam sprayed 9×13 casserole dish. Pour about a cup of the teriyaki sauce over the chicken. Bake at 350 degrees for 25 minutes or until chicken is cooked. Meanwhile prepare steam in the bag veggies in the microwave, according to package directions.
-Once chicken is cooked, add vegetables, rice, pineapples, and most of the remaining sauce, Reserve a small amount to drizzle at the end. Stir the ingredients together and bake at 350 degrees for 15 minutes, drizzle with remaining sauce and serve!