Teriyaki Chicken Casserole Easy Weeknight Win
Craving an easy Teriyaki chicken casserole This Japaneseinspired chicken rice bake is a weeknight dinner winner Get my secret for the perfect homemade teriyaki…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at allfoodboard.com.
Ingredients
- 2 cups (400g) cooked rice (white, brown, or jasmine)
- 1 1/2 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp (30ml) vegetable oil
- 1 small onion, diced (about 1 cup / 150g)
- 3 cloves garlic, minced (about 1 tbsp / 10g)
- 2 cups (approx. 200g) broccoli florets
- 1 red bell pepper, sliced (about 1 cup / 150g)
- 1 cup (approx. 100g) shredded carrots
- 1 cup (100g) shredded mozzarella or cheddar cheese (optional)
- Sesame seeds, for garnish (optional)
- Sliced green onions, for garnish (optional)
- ½ cup (120ml) soy sauce
- ¼ cup (60g) brown sugar or honey
- 2 tbsp (30ml) rice vinegar
- 1 tbsp (15ml) sesame oil
- 2 tsp (8g) cornstarch
- 3 tbsp (45ml) cold water
- 1 tsp (3g) grated fresh ginger or ½ tsp (1g) ground ginger
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