Chicken Teriyaki Casserole
In the mood for takeout? This simple chicken teriyaki casserole is full of tender chicken, rice, and veggies in a sweet and savory sauce.
Servings 6
Equipment
- 9x13 inch baking dish
- Large skillet
- Chef’s knife
- Aluminum foil
Ingredients
- 3 cups cooked white rice day old, preferably refrigerated
- 1.5 lbs boneless skinless chicken breasts cut into bite sized pieces
- 3 cups broccoli florets cut small
- 1 cup carrots cut into small, bite-sized cubes or pieces
- 1 cup thick teriyaki sauce either store bought or homemade
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F and grease a 9x13 inch baking dish. Place the cooked white rice in the baking dish and spread out.
- Place olive oil in a large skillet over medium high heat. Once the oil is hot, add the chicken and cook for about 5 minutes until the outside is browned.
- Transfer the chicken to the baking dish and place on top of the rice. Place the broccoli florets and carrots on top of the chicken.
- Pour the teriyaki sauce over the entire thing and toss gently to make sure all of the meat and vegetables are coated.
- Cover with aluminum foil and bake for 20 minutes.
- Uncover the dish and bake for another 10 minutes until the sauce is bubbling and sticky, and the veggies are tender.
- Allow to sit for 5 minutes before serving.