Chicken Teriyaki Casserole – 21 Day Fix Approved

Chicken Teriyaki Casserole – 21 Day Fix Approved

This Casserole bakes the rice in a flavorful Asian sauce.  Baking for an additional 30 minutes allows for your chicken to be cooked throughout and your vegetables to stay crisp-tender.

You can meal prep this meal by baking the rice on Sunday and storing in the refrigerator, and adding the chicken and vegetables the day you will be enjoying it to allow the remaining 30 minutes of cook time. (Courtesy of Beachbody)

Yields: 5 servings (approx. 1 cup each)
Portion Fix Containers: (per serving): 1 green, 1 red, 1 1/2 yellow

Ingredients:

  • 3 Tbsp. coconut sugar or brown sugar
  • 2 Tbsp. rice vinegar
  • ½ cup reduced-sodium soy sauce
  • ¼ cup water
  • 1 tsp. sesame oil
  • 2 tsp. minced garlic
  • 1 tsp. ground ginger
  • 2 tsp. cornstarch + 2 tsp. water (combine to make a slurry)
  • 2⁄3 cup dry brown rice
  • 1½ cups boiling water
  • 1 lb. 4 oz. raw 1-inch cubed chicken breast, boneless, skinless
  • 1 cup sliced carrots (approx. 2 medium)
  • 1 cup matchstick-sized pieces red bell pepper (approx. 1 medium)
  • 1 cup broccoli florets
  • 1 cup sliced onion (approx. 1 medium)

Directions:

  1. Preheat oven to 375° F.
  2. To make teriyaki sauce, heat sugar and vinegar to a boil in small saucepan over medium heat; gently boil, stirring frequently, for 3 to 5 minutes, or until mixture reduces to a thick syrup.
  3. Add soy sauce, water, oil, garlic, and ginger. Bring to a boil. Reduce heat to medium-low.
  4. Whisk together cornstarch and water in a small bowl to make a slurry. Add cornstarch slurry to soy sauce mixture; cook, whisking frequently, for 1 minute, or until slightly thickened. Set aside.
  5. Add rice to large casserole dish (or Dutch oven). Add water and half of teriyaki sauce; cover. Bake for 45 minutes.
  6. While rice is baking, combine chicken, carrots, bell pepper, broccoli, onion, and remaining teriyaki sauce in a large bowl; toss gently to blend. Set aside.
  7. Add chicken mixture to rice mixture; cover. Bake for an additional 30 minutes.

RECIPE NOTE:
Store leftover casserole in an airtight container in the refrigerator for up
to 5 days.