Directions
- 1Preheat your oven to 375°F and lightly coat a 9x13-inch baking dish with cooking spray or a thin layer of oil.
- 2Combine the soy sauce, honey, 1/4 cup water, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Bring the mixture to a gentle simmer over medium heat and cook.
- 3In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Stir the slurry into the simmering sauce and continue cooking until the sauce thickens, then remove from heat.
- 4Heat a large skillet over medium heat. Add the chicken pieces and cook until browned and fully cooked.
- 5Add the broccoli, carrots, bell pepper, red onion, and peas to the skillet. Cook just until the vegetables begin to soften while still keeping a slight crunch.
- 6Stir the cooked rice into the skillet, then pour in half of the teriyaki sauce. Mix everything together until the rice, chicken, and vegetables are evenly coated.
- 7Transfer the mixture into the prepared baking dish and spread it into an even layer. Pour the remaining teriyaki sauce evenly over the top.
- 8Bake uncovered until the casserole is thoroughly heated and bubbling around the edges.
- 9Remove from the oven and garnish with sliced green onions and sesame seeds before serving.
Ingredients
- 1 1/2 pounds chicken breast, boneless, skinless, cut into bite-sized pieces
- 3 cup white rice, cooked
- 2 cup broccoli florets
- 1 cup carrot, diced
- 1 whole red bell pepper, chopped
- 1/2 whole red onion, chopped
- 1/2 cup frozen peas
- 2 whole green onion, thinly sliced
- 1 tbsp sesame seeds (optional)
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey or brown sugar
- 1/4 cup water
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 clove garlic, minced
- 1 tsp ginger, freshly grated
- 1 tbsp cornstarch
- 2 tbsp water
Equipment
9x13-inch baking dishsmall saucepansmall bowlskillet
Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through.
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