TERIYAKI CHICKEN CASSEROLE
Teriyaki Chicken Casserole: a crowd-pleasing, EASY all-in-one meal with juicy chicken, crisp veggies, rice, and an addictive homemade teriyaki sauce.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch (3-quart) casserole dish with cooking spray. If necessary, cook the brown rice.
- In a small saucepan over medium heat, combine the soy sauce, 1/2 cup water, rice vinegar, honey, brown sugar, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 2 tablespoons of water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
- Arrange the chicken breasts in a single layer in the prepared casserole dish. Pour 1 cup of the sauce over the top, then bake the chicken for 30 to 35 minutes, until cooked through. Remove the dish from the oven and shred the chicken in the dish with two forks.
- While the chicken cooks, steam the vegetables according to package instructions. Add the vegetables, brown rice, and edamame to the dish with the shredded chicken. Add all but 1/4 cup of the remaining sauce. Stir together, then return to the oven and bake until heated through, about 15 minutes. Remove from the oven, drizzle with reserved sauce, and sprinkle with green onions. Enjoy warm.
Nutrition Facts : ServingSize 1 (of 6) about 2 cups, Calories 288 kcal, Carbohydrate 53 g, Fat 2 g, Cholesterol 5 mg, Sodium 1124 mg, Fiber 3 g
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
BAKED TERIYAKI CHICKEN
A much requested chicken recipe! Easy to double for a large group. Delicious!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
- Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 19.9 g, Cholesterol 85.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.7 g, Sodium 1282.3 mg, Sugar 17.1 g
TERIYAKI CHICKEN AND PINEAPPLE RICE CASSEROLE
Traditional chicken and rice casserole gets a sweet-and-savory tropical twist with teriyaki-glazed chicken and pineapple rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Make teriyaki glaze by mixing brown sugar, soy sauce, gingerroot, garlic and pepper flakes in 8-inch nonstick skillet. Stir over medium heat until sugar is melted. In small bowl, beat cornstarch and water; add to soy mixture. Cook 1 to 2 minutes, stirring occasionally, until mixture starts to simmer and has thickened. Cool slightly; reserve 2 tablespoons glaze in small bowl; cover and refrigerate.
- Mix rice, pineapple, bell pepper, 3 tablespoons of the onions and the broth in baking dish. Season both sides of chicken with salt; brush with 2 tablespoons of the unrefrigerated glaze. Stir remaining unrefrigerated glaze into rice mixture; place chicken on top of rice. Cover tightly with foil.
- Bake 40 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.
Nutrition Facts : Calories 430, Carbohydrate 58 g, Cholesterol 90 mg, Fat 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 20 g, TransFat 0 g
TERIYAKI CHICKEN CASSEROLE
Meet your family's new favorite chicken casserole! And it's a breeze to make, too, with chopped veggies, rice, pineapple tidbits and teriyaki sauce.
Provided by My Food and Family
Categories Home
Time 36m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 375º F.
- Cook and stir chicken, celery, yellow onions, peppers and 2 Tbsp. teriyaki sauce in large nonstick skillet on medium heat 5 to 6 min. or until chicken is evenly browned and vegetables are crisp-tender.
- Drain pineapple well, reserving 2 Tbsp. juice. Whisk Neufchatel with reserved juice until smooth. Stir into skillet with remaining teriyaki sauce, rice and drained pineapple.
- Spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 15 to 20 min. or until heated through; top with noodles and green onions.
Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
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