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- 2 cups cooked white or jasmine rice - 1 lb boneless, skinless chicken thighs, diced - 1 cup broccoli florets - 1 cup mixed bell peppers, diced - 1 small onion, chopped - 3 cloves garlic, minced - 1 cup teriyaki sauce - 1/2 cup shredded mozzarella cheese (optional) - 2 tablespoons olive oil - 1 teaspoon sesame oil - 1/2 teaspoon ground ginger - 1/4 teaspoon black pepper - Green onions, sliced (for garnish) - Sesame seeds (for garnish)

Teriyaki Chicken and Rice Casserole

Satisfy your cravings with a mouthwatering Teriyaki Chicken and Rice Casserole that's simple to make and bursting with flavor! This dish features tender chicken, colorful veggies, and savory teriyaki sauce all baked to perfection. Whether you want to customize it with extra ingredients or keep it classic, this recipe guides you step by step. Click through to explore the full recipe and impress your family with this delicious one-dish meal!
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Ingredients
  

2 cups cooked white or jasmine rice

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup broccoli florets

1 cup bell peppers (mixed colors), diced

1 small onion, chopped

3 cloves garlic, minced

1 cup teriyaki sauce (store-bought or homemade)

1/2 cup shredded mozzarella cheese (optional)

2 tablespoons olive oil

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/4 teaspoon black pepper

Green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C) and grease a medium-sized casserole dish lightly with cooking spray or olive oil.

    In a large skillet over medium heat, add olive oil. Once hot, toss in the chopped onion and sauté for 2-3 minutes until translucent.

      Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.

        Next, add the diced chicken thighs to the skillet, season with ground ginger and black pepper, and cook for about 6-8 minutes, until the chicken is browned and cooked through.

          Stir in the broccoli florets and diced bell peppers, cooking for an additional 3-4 minutes until the vegetables are slightly tender.

            Pour in the teriyaki sauce and sesame oil, stirring well to coat all the chicken and vegetables. Remove from heat.

              In a mixing bowl, combine the cooked rice with the chicken and vegetable mixture, mixing until well incorporated.

                Transfer the chicken and rice mixture into the greased casserole dish, spreading it evenly. If using, sprinkle the shredded mozzarella cheese over the top.

                  Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

                    After 25 minutes, remove the foil and bake for an additional 10 minutes, allowing the top to get golden and the cheese to melt.

                      Once done, remove the casserole from the oven and let it sit for a few minutes before serving.

                        Garnish with sliced green onions and sesame seeds to add a fresh touch.

                          Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6 servings