Ingredients
Scale
For the Sauce
- ¾ cup low-sodium soy sauce
- ½ cup water
- ¼ cup brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons water
For the Casserole
- 1 pound boneless skinless chicken breasts, cubed
- 1 bag (12 ounces) refrigerated stir-fry vegetables, steamed
- 3 cups cooked brown or white rice
Instructions
- Preheat the oven to 350°F (175°C).
- Combine soy sauce, water, brown sugar, ginger, and garlic in a saucepan and bring to a simmer.
- Mix the cornstarch with water and whisk it into the sauce until thickened.
- Cook the chicken pieces until no longer pink.
- Steam the stir-fry vegetables until crisp-tender.
- Combine the cooked rice, chicken, vegetables, and most of the teriyaki sauce.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Pour the remaining sauce over the top.
- Bake uncovered for 20–25 minutes until hot and bubbly.
- Let rest for 5 minutes before serving. Garnish with sesame seeds or sliced green onions if desired.
Notes
- Steam the vegetables just until tender to keep them crisp after baking.
- Leftover cooked rice works perfectly and saves preparation time.
- Garnish with sesame seeds and green onions for extra flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
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