Description
A delightful and easy Teriyaki Chicken Rice Bake that’s perfect for a family dinner.
Ingredients
Scale
- 2 cups cooked white rice
- 1 lb boneless, skinless chicken breasts, diced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup low-sodium soy sauce
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the teriyaki sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally.
- In a small bowl, whisk together cornstarch and water until smooth. Stir into the simmering sauce and cook for 2-3 minutes until thickened. Remove from heat.
- Spread cooked rice evenly in the prepared baking dish. Top with diced raw chicken and mixed vegetables. Pour the teriyaki sauce over the top and spread evenly.
- Cover the baking dish with foil and bake for 30-35 minutes, until the chicken is cooked through. Remove foil and bake for an additional 5 minutes if desired.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
- This dish can be prepared ahead of time and refrigerated before baking.
- Feel free to substitute your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg