Easy Teriyaki Chicken and Rice Casserole

Ingredients:

For the Casserole:

• 1 ½ lbs boneless, skinless chicken breasts (cut into bite-sized pieces)

• 2 cups uncooked long-grain white rice

• 3 cups low-sodium chicken broth

• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

For the Teriyaki Sauce

• ½ cup low-sodium soy sauce

• ¼ cup honey (or brown sugar)

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 teaspoon fresh ginger (grated)

• 2 cloves garlic (minced)

• 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)

Optional Garnishes:

• 2 green onions, chopped

• 1 tablespoon sesame seeds

Instructions:

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

In a small saucepan over medium heat, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer. Stir in the cornstarch mixture and let the sauce thicken for 1-2 minutes, then remove from heat.

In the prepared baking dish, add the uncooked rice, chicken broth, frozen vegetables, garlic powder, onion powder, salt, and black pepper. Stir to combine.

Arrange the chicken pieces evenly over the rice mixture, then pour the teriyaki sauce over everything. Gently mix so the chicken is well coated. Cover the dish tightly with aluminum foil and bake for 45-50 minutes until the rice is tender and the chicken is cooked through.

Remove the foil, fluff the rice with a fork, and let it rest for 5 minutes. Sprinkle with chopped green onions and sesame seeds, then serve warm. Enjoy!

Tip for Customization

• Prefer brown rice? Increase the baking time by 15-20 minutes and add an extra ½ cup of chicken broth.