Name: Teriyaki Chicken Casserole
Ingredients: 2 cups white rice, uncooked (400g); 1 lb boneless, skinless chicken breasts (450g), cut into 1-inch pieces; 1 cup frozen mixed vegetables (150g); 1 cup broccoli florets (100g), cut into bite-sized pieces; 1 red bell pepper, diced (about 1 cup/150g); 1 small onion, diced (about 1/2 cup/80g); 2 cloves garlic, minced; 1 tablespoon vegetable oil (15ml); 1/2 cup soy sauce (120ml), low-sodium preferred; 1/4 cup water (60ml); 3 tablespoons brown sugar (45g); 1 tablespoon honey (15ml); 2 teaspoons sesame oil (10ml); 2 teaspoons fresh ginger, grated; 2 cloves garlic, minced; 1 tablespoon cornstarch (15g) mixed with 2 tablespoons water (30ml); 1 tablespoon sesame seeds, plus more for garnish (optional); 2 green onions, thinly sliced (for garnish)

Description

Skip the takeout menu! This Teriyaki Chicken Casserole brings your favorite Asian flavors home in one easy dish that’s ready faster than delivery.

Ingredients

Scale

2 cups white rice, uncooked (400g)
1 lb boneless, skinless chicken breasts (450g), cut into 1-inch pieces
1 cup frozen mixed vegetables (150g)
1 cup broccoli florets (100g), cut into bite-sized pieces
1 red bell pepper, diced (about 1 cup/150g)
1 small onion, diced (about 1/2 cup/80g)
2 cloves garlic, minced
1 tablespoon vegetable oil (15ml)
1/2 cup soy sauce (120ml), low-sodium preferred
1/4 cup water (60ml)
3 tablespoons brown sugar (45g)
1 tablespoon honey (15ml)
2 teaspoons sesame oil (10ml)
2 teaspoons fresh ginger, grated
2 cloves garlic, minced
1 tablespoon cornstarch (15g) mixed with 2 tablespoons water (30ml)
1 tablespoon sesame seeds, plus more for garnish (optional)
2 green onions, thinly sliced (for garnish)

Instructions

Cook rice according to package instructions, preferably using chicken broth for extra flavor. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a medium saucepan, combine soy sauce, water, brown sugar, honey, sesame oil, ginger, and garlic. Bring to a simmer, then add cornstarch slurry and whisk until thickened. Remove from heat and stir in sesame seeds.
Heat vegetable oil in a skillet over medium-high heat. Cook chicken pieces until browned and nearly cooked through, about 5-6 minutes. Remove to a plate.
In the same skillet, sauté onion until translucent, about 3 minutes. Add garlic and cook 30 seconds more. Add bell pepper and broccoli, cooking for 2 minutes.
Spread rice in the baking dish. Layer chicken and all vegetables (including frozen mixed vegetables) over rice. Pour teriyaki sauce evenly over everything.
Cover with foil and bake for 20 minutes. Remove foil and bake 10 minutes more until bubbling. Garnish with green onions and additional sesame seeds before serving.