Ingredients
Rice
- 1½ cups long-grain white rice
- 3 cups water
Chicken and Vegetables
- 1 tablespoon vegetable oil
- 4 boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 bag (12 oz) frozen stir-fry vegetables (carrots, broccoli, corn, snow peas, etc.)
- ½ of a small yellow onion, thinly sliced
- 2 cloves garlic, minced or pressed
- 1 tablespoon grated fresh ginger or ginger paste
Sauce and Garnish
- 1½ cups teriyaki sauce
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375℉ and spray a 9×13-inch casserole dish with cooking spray. Set this aside for later use.
- Cook Rice: In a medium saucepan over high heat, combine the uncooked rice and water. Bring it to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the water is absorbed and the rice is tender. Fluff the rice with a fork and set aside.
- Brown Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on the outside, about 6-8 minutes. The chicken does not need to be fully cooked yet as it will finish cooking in the oven. Transfer chicken to a large mixing bowl.
- Mix Vegetables and Sauce: To the bowl with chicken, add the frozen stir-fry vegetables, teriyaki sauce, sliced onion, minced garlic, and grated ginger. Toss the mixture well to coat everything evenly with the sauce.
- Assemble Casserole: Spread the cooked rice evenly at the bottom of the prepared casserole dish. Evenly distribute the chicken and vegetable teriyaki mixture over the rice.
- Bake: Cover the dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes until the casserole is heated through, vegetables are softened, and edges become slightly crispy. Check the chicken’s internal temperature with a meat thermometer to ensure it reaches a safe 165℉.
- Garnish and Serve: Remove the casserole from the oven and garnish with sliced green onions and sesame seeds. Serve warm and enjoy this hearty and flavorful meal!
Notes
- You can substitute long-grain white rice with brown rice for a healthier option, but cooking time may vary.
- If fresh ginger is not available, ginger paste works well and is more convenient.
- Make sure the internal temperature of the chicken reaches 165℉ to ensure it is safely cooked.
- For added flavor, you can sprinkle some crushed red pepper flakes if you like a bit of heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be doubled easily for larger gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
