Rice and Chicken Casserole with Teriyaki Sauce
Votes: 13
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This dish combines everything you love about chicken teriyaki, including rice. All the ingredients come together in one baking dish, and your dinner cooks in the oven without the hassle and messy dishes. The bottom layer is uncooked rice, followed by chicken in an Asian sauce, and the top layer is red onion, broccoli, and bell pepper. Use jasmine rice, and it will bake along with the tender vegetables. Perfect for a delicious dinner after a long day at work. With no extra effort, you'll have chicken in sauce with a side of rice and vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g boneless, skinless chicken breasts, diced
- 1.5 cups uncooked jasmine rice
- 2 cups lightly salted chicken broth
- 3/4 cup teriyaki sauce
- 1/4 cup lightly salted soy sauce
- 2 tbsp. l. sesame oil
- 2 tsp grated ginger
- 3 cloves garlic, grated
- 1 red onion, thinly sliced
- 1 medium head broccoli, cut into florets (about 2 1/2 cups)
- 1 sweet red pepper, thinly sliced
- 3 green onions, thinly sliced
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Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C) and spray a 9 x 13-inch (22 x 32 cm) baking dish with cooking spray.
- In a medium bowl, combine chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic, and 2 teaspoons of salt. Add the chicken and stir to coat.
- Spread the rice evenly over the bottom of the prepared pan. Pour in the teriyaki mixture, distributing the chicken evenly. Top with an even layer of onions, broccoli, and bell peppers.
- Cover the pan with foil and bake until the vegetables are tender but still brightly colored, about 25 minutes. Remove the foil and bake until the juices thicken and the chicken is cooked through, about 10 more minutes. Let stand for 5 minutes to allow the rice to absorb more moisture. Sprinkle with green onions and serve.
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