1 pound raw diced chicken
2 cups instant rice
3 cups frozen mixed vegetables (like carrots, peas, and broccoli)
1 cup teriyaki sauce
2 tablespoons vegetable oil
1 teaspoon garlic powder
Salt and pepper to taste
Optional: sesame seeds and sliced green onions for garnish
Directions
Preheat the Oven:
Set your oven to 375°F (190°C) to preheat.
Prepare the Chicken:
In a large bowl, toss the diced chicken with half a cup of teriyaki sauce, garlic powder, salt, and pepper. Let it marinate for about 5 minutes.
Cook the Chicken:
Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until it’s mostly cooked through.
Prepare the Rice:
While the chicken is cooking, prepare the instant rice according to package instructions. Usually, this involves boiling water, adding rice, and letting it sit covered for 5 minutes.
Combine Ingredients:
In a large casserole dish, combine the cooked chicken, prepared rice, frozen vegetables, and the remaining teriyaki sauce. Stir everything together until well mixed.
Bake:
Cover the casserole dish with foil and bake in the preheated oven for 20-25 minutes, or until the vegetables are heated through and the flavors have melded together.
Garnish and Serve:
Remove from the oven, and optionally sprinkle with sesame seeds and sliced green onions before serving.
Variations & Tips
For those picky eaters or those looking for a twist, you can customize this casserole in several ways:
– Add a pineapple twist: Mix in a cup of pineapple chunks before baking for a sweet, tropical flavor.
– Spice it up: A dash of red pepper flakes or a splash of Sriracha can give this dish a little heat for those who like it spicy.
– Make it vegetarian: Swap out the chicken for tofu or just add more of your favorite veggies like snap peas or mushrooms
