Chicken Rice Bake Teriyaki (Printable Version)
A tasty pan of chicken, rice, veggies, and juicy pineapple tossed in a sweet-savory teriyaki blend. Big enough for the whole gang.
# What You'll Need:
→ Teriyaki Mix
01 -
2 tablespoons cornstarch
02 -
2 tablespoons water
03 -
1/2 teaspoon minced garlic
04 -
1 teaspoon olive oil
05 -
3/4 teaspoon ground ginger
06 -
1 tablespoon honey
07 -
1/3 cup packed brown sugar
08 -
1/2 cup water
09 -
3/4 cup low sodium soy sauce
→ Main Casserole
10 -
3 cups cooked brown rice
11 -
1 cup pineapple tidbits, drained, packed in juice
12 -
32 ounces frozen mixed Asian veggies, no sauce
13 -
1.5 pounds boneless, skinless chicken breasts
# Step-by-Step Guide:
01 -
Toss soy sauce, water, brown sugar, honey, ginger, oil, and garlic in a small pot on the stove. Give it a good stir so the sugar melts. Let it get hot on medium heat then wait for some bubbling.
02 -
Mix water and cornstarch in a new bowl until smooth. While the sauce is boiling, slowly add this mix while you stir. Once it thickens, take it off the heat and leave it aside.
03 -
Crank your oven to 350°F (175°C). Spread chicken out in your 9×13 pan. Pour about a cup of your teriyaki sauce on top and try to coat everything evenly.
04 -
Let your chicken cook for 30 to 35 minutes until it hits 165°F (74°C) inside. Pull it out and break it up into small bites right in the pan.
05 -
During baking, cook the frozen veggies just how the bag says. If your brown rice isn’t ready, follow the box steps and get that done too.
06 -
Dump the shredded chicken, cooked veggies, well-drained pineapple, and brown rice into your pan. Splash in most of what's left of the teriyaki sauce (save a little for later). Stir it around so everything gets friendly.
07 -
Slide the dish back in the oven at 350°F (175°C) for another 15 minutes. When you pull it out, pour the rest of the sauce over before you eat.
# Additional Notes:
01 -
Try tossing on some fresh green onions or a sprinkle of toasted sesame seeds to make it pop and taste great.