Teriyaki Chicken Casserole

5 (1)

I am a fan of recipes that have protein, carbs, and vegetables in one dish. And because I love teriyaki chicken, this recipe ticks all my boxes. It is delicious, easy to make and ready in about 45 minutes.

First, make the rice. I like the boiling method rather than the absorption method. Bring a pot of water to boil over high heat and add ½ cup of rice. Return to a boil, lower the heat to medium and cook for about 10 minutes. Drain in a sieve and set aside.

Heat 2 tablespoons of olive oil in a skillet over medium heat and add 1 ½ pounds of boneless, skinless chicken thighs cut into pieces, patted dry with paper towels, and sprinkled with salt and pepper. Cook for about 7 minutes or until cooked through. Transfer to a large mixing bowl. Add a little more oil and sauté a 10-ounce bag of frozen Asian-style vegetables (no sauce) until just tender. Add to the bowl with the chicken and stir in the drained rice.

In a small saucepan, add ¾ cup of soy sauce, ½ cup of water, 1/3 cup of brown sugar, 1 tablespoon of honey, ½ teaspoon of ground ginger and 1 minced clove of garlic. Bring to boil and add a slurry of 2 tablespoons of cornstarch and 2 tablespoons of water. Lower to a simmer and cook a minute or two until thickened. Remove from heat and cool slightly.

Pour most of the sauce over the chicken and vegetable mixture and stir to combine, reserving some sauce to serve as a topping after baking. Transfer the mixture to a casserole dish and bake uncovered in a preheated 350-degree oven for 15 minutes.

Another benefit of this recipe is that you can freeze leftovers and enjoy them later. You could also swap out the chicken for shrimp. Either way, this is delicious. Enjoy!