Teriyaki Chicken And Rice Casserole Recipe 445
EASY TERIYAKI CHICKEN CASSEROLE
Easy Teriyaki Chicken Casserole is a simple casserole made with the best homemade teriyaki sauce filled with vegetable stir fry, rice and baked to perfection. A savory dish everyone loves!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Making the Teriyaki Sauce: In a medium sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. In a small bowl whisk together cornstarch and water. Slowly whisk into soy sauce mixture and bring to a boil over medium high heat. Reduce to a simmer and let thicken for about 3-5 minutes.
- In a 9x13 casserole dish add the chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until chicken is cooked throughout and no longer pink. Remove from oven and shred the chicken.
- Stir in cooked rice and add vegetable mixture. Pour in remaining sauce. Mix together and baked until heated through for about 10-15 minutes.
Nutrition Facts : Calories 553 kcal, Carbohydrate 107 g, Protein 24 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 1328 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving
TERIYAKI CHICKEN AND RICE CASSEROLE RECIPE - (4.4/5)
Provided by á-129552
Number Of Ingredients 1
Steps:
- 1. Pre-heat the oven to 350. 2. Combine the soy sauce, the ½ cup water, the brown sugar, honey, ginger, olive oil and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling. 3. While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat. 4. Lay the raw chicken breasts flat in a 9×13 casserole dish and pour about a cup of the sauce over top of the chicken. Place the chicken in the oven and cook for 30-35 minutes until breasts are cooked through*. Remove the dish from the oven and shred the chicken right in the dish using two forks. 5. *While the chicken is cooking, steam or cook your frozen vegetables according to package directions. 6. When the chicken is shredded and the vegetables are cooked, add the vegetables, pineapple and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when finished. Stir everything together in the casserole dish until well combined. Return the dish to the oven and cook for 15 minutes. Remove from the oven, drizzle with the remaining sauce and serve. WEIGHT WATCHERS SMARTPOINTS: 7 per serving (SPs calculated using the recipe builder on weightwatchers.com) WEIGHT WATCHERS POINTS PLUS: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com) NUTRITION INFORMATION: 321 calories, 43 g carbs, 18 g sugar, 3 g fat, 1 g saturated fat, 26 g protein, 4 g fiber (from myfitnesspal.com)
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- Combine the soy sauce, the ½ cup water, the brown sugar, honey, ginger, olive oil and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
- While waiting for the sauce to come to a boil, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth to form a slurry. Once the sauce is boiling, add the slurry to the saucepan and stir in to combine. Cook for another minute until the sauce starts to thicken and then remove from heat.
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