Teriyaki Chicken and Rice Casserole

 

 

 

 

 

 

Ingredients

3/4 cup low sodium soy sauce
1/2 cup water
1/3 cup packed brown sugar
1 tablespoon honey
3/4 teaspoon ground ginger
1 teaspoon olive oil
1/2 teaspoon minced garlic
2 tablespoons cornstarch for slurry
2 tablespoons water for slurry
1.5 pounds boneless skinless chicken breasts
32 oz frozen mixed vegetables unsauced Asian varieties
1 cup pineapple tidbits drained, packed in juice
3 cups cooked brown rice

Instructions

In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ginger, olive oil, and garlic. Stir until sugar dissolves. Cover, heat over medium, and bring to a boil.
In a small bowl, mix cornstarch and 2 tablespoons of water to create a slurry. Gradually add slurry to boiling sauce, stirring constantly, and cook until thickened. Set aside.
Preheat oven to 350°F (175°C). Place chicken breasts in a 9×13-inch casserole dish. Pour 1 cup of the teriyaki sauce over chicken, coating evenly.
Bake for 30-35 minutes until internal temperature of chicken reaches 165°F (74°C). Shred chicken into bite-sized pieces in the dish.
While chicken bakes, steam or cook frozen vegetables as per package instructions. Prepare brown rice according to package directions.
Add shredded chicken, cooked vegetables, pineapple, and brown rice to the casserole dish. Pour most of the remaining teriyaki sauce, reserving a bit for final drizzle. Stir to combine.
Bake assembled casserole for 15 minutes at 350°F, until heated through. Drizzle with remaining teriyaki sauce before serving.