Description
A delicious and hearty casserole featuring tender chicken, vibrant vegetables, rice, and a sweet and savory teriyaki sauce baked to perfection.
Ingredients
Units
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- 2 cups cooked brown rice
- 2 cups cooked, shredded chicken
- 1 cup broccoli florets
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced red bell pepper
- 1/2 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Sliced green onions for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch casserole dish.
- In a large skillet, heat olive oil over medium heat. Add garlic, carrots, broccoli, and bell pepper. Sauté for about 5 minutes until slightly tender.
- In a small bowl, mix cornstarch and water until smooth. Add the mixture to the teriyaki sauce and soy sauce, stirring to combine.
- Add the chicken, peas, and cooked rice to the skillet with the vegetables. Pour the teriyaki sauce mixture over everything and stir until evenly coated.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- Bake for 25-30 minutes until heated through and slightly golden on top.
- Garnish with sesame seeds and green onions if desired before serving.
Notes
- You can substitute white rice for brown rice if preferred.
- Add extra vegetables like zucchini or snap peas for more variety.
- Use store-bought or homemade teriyaki sauce depending on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg