Teriyaki Chicken Casserole

INGREDIENTS YOU’LL NEED:

2 boneless chicken breasts, cubed: Lean and tender chicken to soak up the teriyaki flavors.
3 cups cooked brown or white rice: A sturdy base for the casserole. Brown rice adds a nutty flavor, while white rice provides a fluffier texture.
1 cup broccoli florets: Adds a pop of green and nutrition.
1 cup carrots, sliced: For sweetness and crunch.
1 red bell pepper, sliced: Adds vibrant color and a mild peppery flavor.
½ cup low-sodium soy sauce: The base for the teriyaki sauce, providing that classic umami flavor.
¼ cup honey: Adds a touch of sweetness to balance the savory soy sauce.
2 tbsp rice vinegar: Provides acidity to round out the sauce.
2 garlic cloves, minced: Adds depth and flavor.
1 tsp grated ginger: For a subtle zing that complements the sauce.
1 tbsp cornstarch (optional): To thicken the sauce, if desired.
1 tbsp sesame oil: For cooking the chicken and adding a rich, nutty flavor.
1 tbsp sesame seeds (optional): A great garnish for added texture and presentation.
2 green onions, chopped (optional): For a fresh, vibrant garnish.
HOW TO MAKE TERIYAKI CHICKEN CASSEROLE:
STEP-BY-STEP INSTRUCTIONS:
1. Preheat the oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little oil or non-stick spray to prevent sticking.

2. Prepare the Teriyaki Sauce:
In a small saucepan, combine the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Heat over medium heat and bring the mixture to a gentle simmer, stirring occasionally. If you want a thicker sauce, dissolve the cornstarch in a tablespoon of cold water and stir it into the sauce. Let it simmer for an additional 2-3 minutes until thickened. Remove from heat and set aside.

3. Cook the Chicken:
In a large skillet, heat the sesame oil over medium heat. Add the cubed chicken and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes. Remove from heat once done.

4. Assemble the Casserole:
In your prepared baking dish, create layers starting with the cooked rice as the base. Evenly distribute the cooked chicken, broccoli florets, sliced carrots, and red bell pepper over the rice. Pour the prepared teriyaki sauce evenly across the entire casserole, ensuring all ingredients are coated.

5. Bake the Casserole:
Cover the dish with foil and bake for 25-30 minutes, or until the vegetables are tender but still vibrant in color. This will also allow the flavors to meld together beautifully.

6. Garnish and Serve:
Once the casserole is done baking, remove the foil and garnish with sesame seeds and chopped green onions, if desired. Serve hot and enjoy!