Description

A comforting one-pan dish loaded with juicy chicken, crisp vegetables, fluffy rice, and sweet-savory teriyaki glaze. Ideal for meal prep or a cozy family meal.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs, cubed

3 cups cooked rice (white or brown)

2 cups broccoli florets

1 cup sliced carrots

1 cup chopped bell peppers (red or yellow)

1/2 cup green peas

1/4 cup sliced green onions

1 tablespoon sesame seeds

1 1/2 cups teriyaki sauce (store-bought or homemade)

Salt and pepper to taste

1 tablespoon vegetable oil (for sautéing)

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a skillet over medium-high heat, heat oil and cook cubed chicken until browned and cooked through. Season lightly with salt and pepper.
Lightly steam or microwave broccoli, carrots, and bell peppers until just tender.
If making homemade teriyaki sauce, combine soy sauce, brown sugar, garlic, ginger, and a cornstarch slurry in a saucepan. Simmer until thickened.
Layer cooked rice in the bottom of the baking dish. Top with cooked chicken and vegetables.
Pour teriyaki sauce evenly over the top and toss gently to combine.
Cover with foil and bake for 20 minutes. Uncover, sprinkle with sesame seeds, and bake an additional 10 minutes.
Garnish with sliced green onions and serve hot.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner