A straightforward chicken casserole dish, teriyaki chicken and rice casserole is characterized by the use of the best handmade teriyaki sauce, vegetable stir fry, rice, and baking to achieve the desired level of doneness. After trying just one morsel, you won’t want to give up.
When I want to satisfy my appetites, I make a wonderful and distinctive dish consisting of teriyaki chicken, rice, and other ingredients. The Teriyaki Chicken and Rice Casserole is a dish that is suitable for vegetarians as well as meat eaters because it is made with nutritious and filling ingredients such as veggies, chicken breasts, and brown rice that are cooked in a savory and tasty teriyaki sauce.
This recipe is both easy to follow and quick to put together. This is a meal that everyone enjoys, and even just the aroma of this recipe is enough to have the worm in my stomach wriggling for more. I have no doubt that you and your loved ones will appreciate the genuine taste of the teriyaki sauce that you created at home. You only need to complete a few steps before the preparation is complete.
Ingredients:
¾ cup low sodium soy sauce
1/2 a cup of water
a third of a cup of brown sugar, packed
1 level teaspoon of honey
a quarter of a teaspoon of ginger powder
1 teaspoon olive oil
1/2 milliliter of garlic, minced
2 teaspoons of flour made from corn
2 measuring spoons of water
1 pound and a half of chicken breasts, boneless and skinless
32 ounce bags of frozen mixed vegetables, stir fry without sauce, or Asian types that exclusively contain zero-point vegetables for Weight Watchers.
1 cup of pineapple chunks or tidbits that have been canned, drained, and either packed in juice or without any additional sugar.
3 cups of brown rice that has been cooked
Instructions:
Step 1:
Turn on the oven and set the temperature to 350 degrees F. To a small saucepan, add the soy sauce, 1/2 cup water, brown sugar, honey, ginger, olive oil, and garlic, and mix well. Cover and set aside. Let them come to a boil over a moderate flame. Take the lid off and let it cook for a minute after it begins to boil.
Step 2:
While waiting for the sauce to come to a boil, mix the cornstarch with the 2 tablespoons of water in a separate dish until a sludge forms. Once the sauce has come to a boil, add the sludge and mix thoroughly. Remove from heat once the sauce has thickened, after another minute of cooking.
Step 3:
In a flat casserole dish, lay out the raw chicken breasts and pour roughly a cup of the sauce over them. Next, put the chicken in the oven and cook for 30 to 35 minutes, or until the breasts are thoroughly done. Pull the casserole out of the oven and use two forks to chop the chicken into bite-sized pieces before serving.
Step 4:
You can steam or otherwise prepare your frozen vegetables in accordance with the package recommendations while the chicken is in the oven. Back at the shredded chicken and cooked veggies, mix in the veggies, pineapple, and rice.
Step 5:
Incorporate the remaining sauce, save a small amount to serve as a finishing touch. In a casserole dish, mix all of the ingredients together. Put it back in the oven for another 15 minutes.
Step 6:
Take it out of the oven once more, and then serve it with the leftover sauce drizzled over the top.