Description
This Teriyaki Chicken & Stir Fry Casserole is a quick, easy, and flavorful one-dish meal. Diced chicken is marinated in a teriyaki sauce, cooked, and then combined with instant rice and frozen vegetables for a convenient and satisfying dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts (or thighs), diced into bite-sized pieces
- 2 cups uncooked instant rice
- 3 cups frozen mixed vegetables (such as carrots, peas, broccoli, corn, green beans – a stir-fry blend works well)
- 1 cup teriyaki sauce, divided (see notes)
- 2 tablespoons vegetable oil (or canola oil)
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Optional Garnish:
- Sesame seeds
- Sliced green onions (scallions)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Marinate Chicken: In a large bowl, combine the diced chicken, 1/2 cup of the teriyaki sauce, garlic powder, salt, and pepper. Toss well to coat the chicken evenly. Let the chicken marinate for at least 5 minutes (or up to 30 minutes in the refrigerator).
- Cook Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly browned. It doesn’t need to be completely cooked, as it will finish cooking in the oven.
- Prepare Rice: While the chicken is cooking, prepare the instant rice according to the package directions.
- Combine Ingredients: In a large (9×13-inch is ideal) casserole dish, combine the cooked chicken, cooked rice, frozen mixed vegetables, and the remaining 1/2 cup of teriyaki sauce. Stir well to combine all ingredients evenly.
- Bake: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 20-25 minutes, or until the vegetables are heated through and the flavors have melded.
- Garnish and Serve: Remove the casserole from the oven. Garnish with sesame seeds and sliced green onions, if desired. Serve hot.
Notes
- Chicken: You can use boneless, skinless chicken breasts or thighs. Cut the chicken into bite-sized pieces for even cooking.
- Instant Rice: This recipe uses uncooked instant rice, which cooks quickly in the casserole. Do not use regular long-grain rice.
- Frozen Vegetables: You can use any combination of frozen vegetables you like. A stir-fry blend with carrots, peas, broccoli, and corn works well.
- Teriyaki Sauce: Use your favorite store-bought teriyaki sauce, or make your own. Make sure to divide the sauce as directed in the recipe.
- Serving Suggestions: This casserole is a complete meal on its own.
- Make-Ahead: You can assemble the casserole (without baking) ahead of time and store it, covered, in the refrigerator for up to 24 hours. You may need to add a few minutes to the baking time if baking from cold.
- Storage: store in the fridge.