Description
A convenient and delicious one-pan meal that brings family favorites together with ease. This dish features tender, boneless skinless chicken breasts, crisp stir-fry vegetables, and fluffy rice, all united by a savory, homemade teriyaki glaze. Oven-roasted to perfection, this casserole ensures the umami-rich sauce coats every bite, making it an ideal choice for busy weeknight dinners that require minimal cleanup but deliver maximum flavor.
Ingredients
3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 tablespoons cornstarch
2 tablespoons cold water (for slurry)
1 pound boneless skinless chicken breasts
12 ounces stir-fry vegetables
3 cups cooked jasmine or brown rice
Instructions
Preheat your oven to 350° F.
Spray a 9×13-inch glass baking dish with non-stick cooking spray.
In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, ginger, and garlic.
Bring the mixture to a boil over medium heat.
In a separate small dish, stir together the cornstarch and 2 tablespoons cold water until smooth.
Whisk the cornstarch slurry into the boiling sauce and cook until thickened.
Place the chicken breasts and steamed vegetables in the prepared baking dish.
Pour the prepared teriyaki sauce evenly over the chicken and vegetables.
Bake for 35-40 minutes until the chicken is cooked through.
Remove from the oven, shred the chicken directly in the pan using two forks, and stir in the cooked rice to combine everything thoroughly.
Notes
Ensure the chicken reaches an internal temperature of 165° F. You can garnish with toasted sesame seeds or sliced green onions for extra texture and flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner Recipes
- Method: Baking
- Cuisine: Asian-Inspired