Imported from TikTok

Teriyaki Chicken Veggie Rice Bake

Name: Teriyaki Chicken Veggie Rice Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 1.5 lb Chicken breast (Cubed); 3 cup Cooked white rice; 2 cup Broccoli florets; Carrots (Mentioned in the article as a vegetable option; no quantity specified); Bell peppers (Mentioned in the article as a vegetable option; no quantity specified); 0.5 cup Low-sodium soy sauce; 0.333 cup Honey or brown sugar (Use either honey or brown sugar); 0.25 cup Water; 2 tbsp Rice vinegar; 1 tbsp Sesame oil; 6 Garlic (Cloves, minced; three cloves are listed with the sauce and three in the ingredient list); 2 tsp Ginger (Grated; one teaspoon listed with the sauce and one in the ingredient list); 2 tbsp Cornstarch (For the slurry; listed as 1 tbsp with 2 tbsp water in both ingredient listings); 4 tbsp Water (For the cornstarch slurry; listed as 2 tbsp in both ingredient listings); Oil or cooking spray (For greasing the baking dish; amount not specified)

Recipe by @amberrecipe @amberrecipe · TikTok

Imported by Tara Farrar on SeeMeCook

A comforting chicken-and-rice casserole with broccoli and other colorful vegetables, coated in a homemade sweet-savory teriyaki sauce. The recipe combines stovetop preparation with a final bake and is finished with a short rest before serving.

6 servings55 minEast Asian

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Ingredients

1.5 lb Chicken breast (Cubed)
3 cup Cooked white rice
2 cup Broccoli florets
Carrots (Mentioned in the article as a vegetable option; no quantity specified)
Bell peppers (Mentioned in the article as a vegetable option; no quantity specified)
0.5 cup Low-sodium soy sauce
0.333 cup Honey or brown sugar (Use either honey or brown sugar)
0.25 cup Water
2 tbsp Rice vinegar
1 tbsp Sesame oil
6 Garlic (Cloves, minced; three cloves are listed with the sauce and three in the ingredient list)
2 tsp Ginger (Grated; one teaspoon listed with the sauce and one in the ingredient list)
2 tbsp Cornstarch (For the slurry; listed as 1 tbsp with 2 tbsp water in both ingredient listings)
4 tbsp Water (For the cornstarch slurry; listed as 2 tbsp in both ingredient listings)
Oil or cooking spray (For greasing the baking dish; amount not specified)

Steps

1
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2
Combine the soy sauce, honey or brown sugar, water, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan. Simmer the sauce ingredients.
3
Mix the cornstarch with the specified water to make a slurry. Stir it into the simmering sauce and continue until the sauce thickens.
4
Cook the cubed chicken in a pan until browned.
5
Add the vegetables to the chicken and cook for 4–5 minutes.
6
Stir in the cooked rice and half of the teriyaki sauce.
7
Transfer the mixture to the prepared baking dish. Pour the remaining sauce over the top.
8
Bake for 15–20 minutes, until hot.
9
Remove the casserole from the oven and let it rest for about 5 minutes before serving.

Notes

The article lists carrots and bell peppers as vegetables but gives no quantities. It also gives no amount of cooking fat for browning the chicken. Although the prose describes the vegetables as broccoli, carrots, and bell peppers, only broccoli has a stated quantity. The ingredient list repeats garlic, ginger, cornstarch, and slurry water between the casserole and sauce listings; these quantities are shown combined. Optional serving garnish: sliced green onions, mentioned in the article without a quantity. Storage: refrigerated leftovers keep up to four days; freezing is described for up to three months. The instructions do not specify the exact sauce simmer duration or the chicken-cooking time.