Teriyaki Chicken and Rice Casserole
Teriyaki Chicken and Rice Casserole is a delightful one-dish meal that brings the flavors of sweet and savory together in perfect harmony. Tender chicken, fluffy rice, and vibrant vegetables combine under a rich teriyaki glaze, making every bite an experience worth savoring. This easy-to-make casserole is ideal for weeknight dinners or festive gatherings, offering both comfort and satisfaction.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup long-grain white rice
- 2 cups water
- 2 cups fresh broccoli florets
- 2 medium carrots, thinly sliced
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine rice and water; bring to a boil. Reduce heat, cover, and simmer for about 18 minutes until fluffy.
- In a large skillet over medium heat, sauté broccoli and carrots in oil for about 5 minutes until slightly tender.
- Add diced chicken to the skillet; sauté until golden brown on all sides (7-10 minutes).
- In a bowl, mix soy sauce, brown sugar, garlic, and ginger; pour over chicken and veggies. Simmer for a few minutes.
- In a baking dish, combine cooked rice with the teriyaki chicken mixture; stir well.
- Bake for about 20 minutes until bubbly and golden.
Nutrition
- Serving Size: 1/4 casserole (approximately 300g)
- Calories: 380
- Sugar: 10g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg