This Easy Teriyaki Chicken and Rice Casserole is packed with skinless, boneless chicken, rice, and stir fry vegetables. The homemade teriyaki glaze takes this casserole to a whole new level of deliciousness! This is a dish the entire family will love!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients
- 2 1/2 cups cooked brown or white rice
- 1 lb. boneless skinless chicken tenders or breasts
- 3/4 cup low sodium soy sauce
- 2 Tbsp brown sugar, unpacked
- 1 Tbsp honey
- 1 tsp garlic, minced
- 1/2 tsp ground ginger
- 1/2 cup water
- 2 Tbsp cornstarch mixed with 2 Tbsp hot water
- 20 oz. pre-packaged frozen vegetables stir fry mix
- Sesame seeds
Instructions
- Preheat oven to 350 degrees. Spray a 9×13″ baking dish with non-stick-spray.
- In a small saucepan combined soy sauce, water, brown sugar, honey, ginger, and garlic. Bring to a boil over medium heat.
- In a separate small bowl combine the cornstarch and 2 tbsp hot water. Whisk until dissolved.
- After sauce is boiling, add cornstarch mixture to the saucepan. Stir until well combined. Cook till the sauce begins to thicken. Remove from heat.
- Dice chicken tenders into bite size pieces. Place chicken pieces into prepared 9×13 baking dish.
- Pour 1/2 the sauce on top of chicken. Cook chicken for 35-40 minutes or till cooked through.
- Meanwhile, sauté or steam vegetables in microwave or stove. Remove chicken from oven.
- Layer the cooked vegetables and cooked rice into casserole dish over the top the chicken. Drizzle remaining teriyaki sauce over the the top. Stir to combine.
- Sprinkle casserole with sesame seeds, if desired.
- Return to oven & cook for another 15-20 minutes.
Makes 8 ( 1 and 1/4 cup) servings
4 Points® per serving