Description
The Teriyaki Chicken Rice Bake is a hearty and mouthwatering dish that perfectly combines the sweet and savory elements of teriyaki sauce with the comforting textures of chicken, vegetables, and rice. This dish is a wonderful option for a wholesome family dinner, as it includes a good balance of protein, vegetables, and carbohydrates, making it not only delicious but also nutritious. Ideal for busy weeknights or a cozy weekend meal, this recipe promises to satisfy your cravings with its rich flavors.
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 water
- 1 pound boneless skinless chicken fillets
- 1 bag (12 ounces) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
- 3 cups cooked brown or white rice
Step-by-step Directions
1. Prepare the Oven and Pan
Preheat the oven to 350 F. Spray a 9×13-inch baking pan with non-stick spray to prevent sticking.
2. Make the Teriyaki Sauce
In a small saucepan, combine the soy sauce, 1/2 cup water, brown sugar, ginger, and garlic. Cover and bring this mixture to a boil over medium heat, then remove the lid and let it cook for an additional minute.
3. Thicken the Sauce
In a separate dish, dissolve the cornstarch in 2 tablespoons of water until smooth. Add this to the boiling sauce, stirring continuously. Keep cooking until the sauce thickens, then remove from the heat.
4. Assemble Chicken and Vegetables
Arrange the chicken fillets in the prepared baking dish and surround them with the stir-fry vegetables. Pour one cup of the teriyaki sauce over the chicken and vegetables, then cover the dish with foil and bake for 30 minutes, or until the chicken’s internal temperature reaches 165 degrees F.
5. Shred the Chicken
After baking, remove the dish from the oven, and carefully remove the foil. Shred the chicken right in the dish using two forks.
6. Add Rice and Bake Again
Mix in the cooked rice with most of the remaining teriyaki sauce, reserving some sauce for serving. Toss everything gently to combine well. Return the dish to the oven and bake for another 10 minutes, or until everything is hot through.
Servings & Preparation Time
This recipe serves 4 to 6 people. Preparation time is approximately 15 minutes, with a cooking time of about 40 minutes.
Tips for Storage & Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the dish has cooled to room temperature before storing.
- Reheating: Reheat in the microwave or in the oven. If using the oven, cover the dish with foil and reheat at 350 F until warm throughout, typically about 10-15 minutes.
- Freezing: This dish can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating as above.
Conclusion
The Teriyaki Chicken Rice Bake is a perfect example of a dish that is easy to prepare, delicious to eat, and wholesome. The blend of savory chicken, vibrant vegetables, and the rich, tangy sauce provides a delightful eating experience. Whether for a simple family dinner or as a meal prep solution for the week, this dish is sure to be a delightful addition to your culinary repertoire.
Print
Teriyaki Chicken Rice Bake
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
Description
The Teriyaki Chicken Rice Bake is a hearty and mouthwatering dish that perfectly combines the sweet and savory elements of teriyaki sauce with the comforting textures of chicken, vegetables, and rice. This dish is a wonderful option for a wholesome family dinner, as it includes a good balance of protein, vegetables, and carbohydrates, making it not only delicious but also nutritious. Ideal for busy weeknights or a cozy weekend meal, this recipe promises to satisfy your cravings with its rich flavors.
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 water
- 1 pound boneless skinless chicken fillets
- 1 bag (12 ounces) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
- 3 cups cooked brown or white rice
Instructions
- Prepare the Oven and Pan
- Make the Teriyaki Sauce
- Thicken the Sauce
- Assemble Chicken and Vegetables
- Shred the Chicken
- Add Rice and Bake Again
- Prep Time: 15 minutes
- Cook Time: 40 minutes