Description
Savory baked chicken and rice casserole made with homemade teriyaki sauce, fresh vegetables, and tender brown rice. A comforting and flavorful one-pan meal perfect for weeknights or meal prep.
Ingredients
2 cups cooked brown rice
1 pound boneless, skinless chicken breast, cubed
1 tablespoon olive oil
1 red bell pepper, chopped
1 cup broccoli florets
1/2 cup shredded carrots
1/2 cup frozen peas
1/4 cup chopped green onions
2 cloves garlic, minced
1/4 cup low-sodium soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
1/2 teaspoon ground ginger
Salt and pepper to taste
Optional: sesame seeds and extra green onions for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add cubed chicken seasoned with salt and pepper, and cook until browned and fully cooked. Remove from skillet and set aside.
- In the same skillet, sauté red bell pepper, broccoli, carrots, and peas for 5–6 minutes until tender. Add minced garlic and cook for an additional minute.
- In a small bowl, whisk together soy sauce, honey or maple syrup, rice vinegar, sesame oil, ground ginger, cornstarch, and water.
- Pour the sauce into the skillet with vegetables and stir until thickened, about 2 minutes.
- In a large mixing bowl, combine cooked brown rice, cooked chicken, and saucy vegetables. Mix well.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.
- Garnish with sesame seeds and extra green onions before serving.
Notes
Use chicken thighs instead of breasts for a juicier result.
To make it vegetarian, substitute chicken with tofu or edamame.
Mix in different vegetables like zucchini, mushrooms, or snap peas.
Add sriracha or red pepper flakes for a spicy kick.
This casserole can be assembled ahead and baked later.
Use certified gluten-free soy sauce or tamari for a gluten-free version.
Leftovers store well in the fridge for up to 4 days and can be frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 395
- Sugar: 8g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg