Description
A delicious and easy-to-prepare dinner that the whole family will love, combining tender chicken, flavorful teriyaki sauce, and hearty brown rice.
Ingredients
- 1 cup low-sodium soy sauce
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 2 tablespoon olive oil
- 1 tablespoon cornstarch (optional)
- 2 pound boneless, skinless chicken breasts
- 3 cup cooked brown rice
- 2 cup frozen stir-fry vegetables
- 1 can (20 ounce) pineapple chunks, drained
- 1/4 cup chopped green onions
- 2 tablespoon sesame seeds
Instructions
1. In a saucepan, combine the low-sodium soy sauce, water, brown sugar, honey, grated ginger, and minced garlic. Bring to a gentle boil, then reduce heat and let simmer for about 1 minute. If thickening is desired, whisk together cornstarch and a little water, then stir into the sauce until desired consistency is reached.
2. Preheat your oven to 350°F. Place the chicken breasts in a 9×13-inch baking dish and drizzle 1 cup of teriyaki sauce over the top. Bake for 30-35 minutes or until the chicken reaches an internal temperature of 165°F. Shred the chicken using two forks.
3. In the same baking dish, combine the shredded chicken, cooked brown rice, frozen stir-fry vegetables, and drained pineapple chunks. Pour the remaining teriyaki sauce over the mixture and stir until well combined.
4. Return the dish to the oven and bake for an additional 15 minutes until heated through and flavors meld together.
5. Garnish with chopped green onions and sesame seeds before serving.
Notes
Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg