Teriyaki Chicken Rice Casserole

$- 2 cups cooked jasmine rice - 1 pound boneless, skinless chicken thighs, diced into bite-sized pieces - 1 cup teriyaki sauce - 1 cup frozen mixed vegetables - 1 tablespoon sesame oil - You can swap mozzarella cheese for cheddar. Cheddar adds a sharp taste. - Fresh vegetables can be used instead of frozen. Fresh gives a brighter flavor. - Use different oils if you prefer. Olive oil or avocado oil work well too. - Fresh ginger gives a nice kick. It adds warmth and depth to your dish. - Garlic is key for great flavor. Minced garlic enhances the overall taste. - Add salt and pepper to taste. This helps balance the flavors well. - For extra flair, use garnishes like sesame seeds and chopped green onions. They add a nice crunch and color. {{ingredient_image_2}} 1. First, preheat your oven to 375°F (190°C). This warms the oven for baking. 2. Next, grab a large skillet. Heat 1 tablespoon of sesame oil over medium-high heat. 3. Once hot, add 1 pound of diced chicken thighs. Season with salt and pepper. 4. Sauté the chicken for 5-7 minutes. Look for a golden brown color and ensure it's cooked through. 5. Now, add 1 tablespoon of freshly grated ginger and 2 cloves of minced garlic. Stir for 1-2 minutes until fragrant. 1. In a large bowl, mix 2 cups of cooked jasmine rice with the chicken mixture. 2. Add 1 cup of frozen mixed vegetables. Stir until everything is well blended. 3. Transfer this colorful mix to a greased 9x13-inch casserole dish. 4. Top it with 1 cup of shredded mozzarella cheese, covering the whole dish. 1. Place the casserole in the oven and bake for 25-30 minutes. Look for melted and bubbly cheese. 2. Once baked, take it out and let it cool for about 5 minutes. This helps the dish set. 3. Garnish with 2 chopped green onions and a sprinkle of sesame seeds for a nice finish. - Ensuring perfectly cooked chicken: Use boneless, skinless chicken thighs. Cut them into bite-sized pieces for quick cooking. Sauté them until they are golden brown. This takes about 5-7 minutes. Make sure the chicken is cooked through to avoid any raw spots. - Key points for flavor infusion: Always add ginger and garlic after browning the chicken. This keeps their flavors bright. Cook them for only 1-2 minutes until fragrant. Then, add the teriyaki sauce. This step helps the sauce soak into the chicken. - What to serve alongside the casserole: I love to pair this dish with a fresh salad. A simple cucumber and carrot salad adds crunch. You can also serve it with steamed broccoli or snap peas for extra veggies. - Ideal occasions for this dish: This casserole shines during family dinners or potlucks. It is easy to make and serves many people. You can also serve it on busy weeknights when you need a quick meal. - Reheating without losing texture: To reheat, place leftovers in a microwave-safe dish. Cover it with a damp paper towel. Heat in short bursts to keep the rice and chicken moist. - Creative ways to repurpose leftovers: You can turn leftovers into a tasty stir-fry. Just add some fresh veggies and sauce in a pan. Stir-fry until heated through for a quick lunch or dinner. Pro Tips Marinate the Chicken: For an even more flavorful dish, marinate the diced chicken thighs in the teriyaki sauce for at least 30 minutes before cooking. This will infuse the meat with richer flavors. Use Fresh Vegetables: If you have fresh vegetables on hand, feel free to substitute them for the frozen mixed vegetables. Broccoli, bell peppers, or snap peas add a delightful crunch and freshness. Experiment with Cheese: While mozzarella is a great choice, try using different types of cheese like gouda or pepper jack for a unique twist on flavor. Leftovers Make Great Lunches: This casserole keeps well in the fridge and can be reheated for a quick lunch. Just make sure to store it in an airtight container to maintain freshness. {{image_4}} You can make this dish lighter by using less sauce. Try low-calorie teriyaki sauce. For a gluten-free option, use tamari instead of regular soy sauce. You can also swap jasmine rice for quinoa. Quinoa adds protein and is gluten-free. To add a kick, mix in sriracha or chili flakes. These spices bring heat and depth. For a sweet twist, add fresh pineapple chunks. Pineapple adds a bright flavor that works well with teriyaki. If you want a vegetarian meal, try using tofu or tempeh. Both options absorb flavors well. You can also use shrimp for a seafood version. Shrimp cooks quickly and adds a nice bite to the casserole. To store leftovers, let the casserole cool first. Place it in an airtight container. This keeps it fresh and tasty. In the fridge, it lasts for about 3 to 4 days. When you want to eat it again, just reheat portions in the microwave or oven. You can freeze this casserole, which is great for meal prep. First, let it cool completely. Then, cut it into portions and wrap each in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. When ready to eat, take it out and thaw overnight in the fridge. Reheat in the oven at 350°F (175°C) until hot. To prepare in advance, cook the chicken and rice a day ahead. Store them separately. You can also mix the veggies and teriyaki sauce together. On busy nights, just combine everything and bake. This saves time and keeps dinner easy. If you do not have jasmine rice, you can use basmati or brown rice. Basmati rice has a nice aroma and fluffy texture. Brown rice adds a nutty flavor and is more filling. Both options will work well in this casserole. Yes, you can make this recipe ahead of time. Cook the rice and chicken, then mix everything. Place it in the fridge for up to two days. When you are ready, just bake it. Absolutely! This casserole is great for meal prep. You can portion it out for lunches or dinners. It keeps well in the fridge for about five days. Just reheat in the oven or microwave. Yes, you can make this casserole vegetarian. Replace the chicken with tofu or tempeh. Use a vegetarian teriyaki sauce to keep the flavors. You will still enjoy a hearty and tasty dish. This blog post explored the delicious teriyaki chicken rice casserole. We discussed key ingredients like cooked jasmine rice, chicken thighs, and rich teriyaki sauce. I provided step-by-step instructions to simplify your cooking. You learned helpful tips for flavor and serving, plus variations for healthier options. Remember, cooking is all about joy and creativity. With these ideas, you can customize your casserole to fit your taste. Enjoy making this dish your own, and don't hesitate to experiment with leftovers or new flavors!$

Teriyaki Chicken Rice Casserole

A hearty and flavorful casserole featuring chicken, rice, and vegetables in a delicious teriyaki sauce.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Asian

Servings 6

Calories 400 kcal

Ingredients

2 cups cooked jasmine rice
1 pound boneless, skinless chicken thighs, diced into bite-sized pieces
1 cup teriyaki sauce
1 cup frozen mixed vegetables
1 tablespoon sesame oil
2 pieces green onions, finely chopped
1 cup shredded mozzarella cheese
1 tablespoon fresh ginger, finely grated
2 cloves garlic, minced
to taste salt and freshly ground pepper
for garnish sesame seeds

Instructions

Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking.
In a large skillet, heat the sesame oil over medium-high heat. Once hot, add the diced chicken thighs. Season generously with salt and freshly ground pepper. Sauté for about 5-7 minutes, or until the chicken is golden brown and cooked through, stirring occasionally for even cooking.
Next, add the freshly grated ginger and minced garlic to the skillet. Sauté for an additional 1-2 minutes, allowing the aromatic flavors to infuse the chicken, until they become fragrant but not browned.
Pour in the teriyaki sauce, stirring to ensure that all the chicken is evenly coated. Allow the mixture to simmer for 2-3 minutes, giving the sauce a chance to thicken slightly.
In a large mixing bowl, combine the cooked jasmine rice, the teriyaki chicken mixture, and the frozen mixed vegetables. Stir thoroughly until all components are evenly blended and coated in the delicious sauce.
Transfer this colorful mixture into a greased 9x13-inch casserole dish, spreading evenly. Top with the shredded mozzarella cheese, making sure to cover the entire surface for a cheesy finish.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden.
After baking, remove the casserole from the oven and let it cool for about 5 minutes. To serve, garnish with chopped green onions and a sprinkle of sesame seeds for added crunch and visual appeal.

Notes

Feel free to substitute mozzarella cheese with cheddar for a different flavor.

Keyword casserole, chicken, easy dinner, rice, teriyaki