Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino
Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino

Teriyaki Chicken and Rice Casserole

by cherly August 4, 2022

Prep time: 15 mins | Cook time: 45 mins | Total time: 1 hr | Servings: 4

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

This Teriyaki Chicken and Rice Casserole is a delicious, very filling meal. A complete meal with shredded chicken, veggies, and rice in the best homemade, flavor-packed teriyaki sauce. A healthy meal that everyone will love!

Ingredients

1 ½ pound boneless, skinless chicken breasts

1 tsp olive oil

½ c. water

¾ c. low sodium soy sauce

⅓ c. packed brown sugar

¾ tsp ground ginger

1 tbsp honey

½ tsp minced garlic

2 tbsp water

2 tbsp cornstarch

3 c. cooked brown rice

1 c. drained canned pineapple tidbits or chunks, packed in juice or with no added sugar

32 ounces frozen mixed vegetables (un-sauced stir fry or Asian varieties that only include zero-point veggies for WW)

How to make Teriyaki Chicken and Rice Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a small saucepan, add the soy sauce, ½ c water, brown sugar, honey, ginger, olive oil, and garlic. Mix well. Put the lid on and bring everything to a boil over medium heat. Take the lid off once the mixture begins boiling and continue to cook for another minute.

Step 3: In another dish, whisk the cornstarch with 2 tbsp water until smooth. Stir this into the pan and let it cook for a minute more until the sauce begins to thicken. Take the pan off the heat.

Step 4: Lay the raw chicken flat in a casserole dish. On top, pour about a cup of the sauce. Bake the chicken in the preheated oven for about 30 to 35 minutes until the chicken breasts are completely cooked. When done, take the casserole dish out of the oven and shred the chicken using two forks.

Step 5: In the meantime, cook/steam the frozen veggies following the package directions. Add the shredded chicken, and add the cooked veggies along with the pineapple and rice. Pour in most of the remaining sauce, setting aside a little amount of the sauce to drizzle on top.

Step 6: Stir well. Resume baking for additional 15 minutes.

Step 7: Drizzle the reserved sauce on the top right after removing the casserole from the oven. Enjoy!

Nutrition Facts:

Calories: 321Kcl, carbs: 43g, sugar: 18g, fat: 3g, saturated fat: 1g, Protein: 26g, fiber: 4g

Teriyaki Chicken and Rice Casserole

cherly Prep time: 15 mins | Cook time: 45 mins | Total time: 1 hr | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This… General Recipes Teriyaki Chicken and Rice Casserole European Print This
Serves: 4 Prep Time: 15 mins Cooking Time: 45 mins 45 mins
Nutrition facts: 321 calories 3 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 ½ pound boneless, skinless chicken breasts
  • 1 tsp olive oil
  • ½ c. water
  • ¾ c. low sodium soy sauce
  • ⅓ c. packed brown sugar
  • ¾ tsp ground ginger
  • 1 tbsp honey
  • ½ tsp minced garlic
  • 2 tbsp water
  • 2 tbsp cornstarch
  • 3 c. cooked brown rice
  • 1 c. drained canned pineapple tidbits or chunks, packed in juice or with no added sugar
  • 32 ounces frozen mixed vegetables (un-sauced stir fry or Asian varieties that only include zero-point veggies for WW)

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: In a small saucepan, add the soy sauce, ½ c water, brown sugar, honey, ginger, olive oil, and garlic. Mix well. Put the lid on and bring everything to a boil over medium heat. Take the lid off once the mixture begins boiling and continue to cook for another minute.

Step 3: In another dish, whisk the cornstarch with 2 tbsp water until smooth. Stir this into the pan and let it cook for a minute more until the sauce begins to thicken. Take the pan off the heat.

Step 4: Lay the raw chicken flat in a casserole dish. On top, pour about a cup of the sauce. Bake the chicken in the preheated oven for about 30 to 35 minutes until the chicken breasts are completely cooked. When done, take the casserole dish out of the oven and shred the chicken using two forks.

Step 5: In the meantime, cook/steam the frozen veggies following the package directions. Add the shredded chicken, and add the cooked veggies along with the pineapple and rice. Pour in most of the remaining sauce, setting aside a little amount of the sauce to drizzle on top.

Step 6: Stir well. Resume baking for additional 15 minutes.

Step 7: Drizzle the reserved sauce on the top right after removing the casserole from the oven. Enjoy!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

Pin
0
FacebookTwitterPinterestEmail
cherly

Popular Posts

  • 1

    Crispy Crunchy Parmesan Potatoes

    March 21, 2020
  • 2

    The Latest And Greatest Way To Make Mouth-Watering Meatloaf

    February 13, 2020
  • Facebook
  • Twitter

@2019 - All Right Reserved.


Back To Top
  • Facebook
  • Pinterest
  • Yummly
  • WhatsApp