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Teriyaki Chicken Skillet Casserole with Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 30 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: Asian-American
  • Diet: Low Fat

Description

This Teriyaki Chicken Skillet Casserole with Broccoli is a flavorful and wholesome one-pan meal featuring tender chicken, crisp broccoli, red bell peppers, and scallions baked in a savory teriyaki sauce. Easy to prepare and perfect for a family dinner, this casserole combines nutritious brown rice and a deliciously sticky teriyaki glaze, finished with a delightful crunch of toasted sesame seeds or almonds.

Ingredients

Vegetables

  • 3 cups bite-size broccoli florets (7 ounces)
  • 1 cup diced red bell pepper
  • 1 cup sliced scallions (about 5)
  • 2 cloves garlic, grated

Sauce

  • 1/3 cup low-sodium teriyaki sauce
  • 1/4 cup water
  • 2 tablespoons cornstarch

Main Ingredients

  • 2 tablespoons sesame oil
  • 3 cups sliced cooked chicken
  • 3 cups cooked brown rice

Garnish (Optional)

  • Toasted sesame seeds or toasted sliced almonds

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole.
  2. Heat Sesame Oil: Warm 2 tablespoons of sesame oil in a large ovenproof skillet over medium heat, preparing the pan for sautéing the vegetables.
  3. Sauté Vegetables: Add the broccoli florets, diced red bell pepper, and sliced scallions to the skillet. Cook them while stirring for 3 to 5 minutes until they soften but remain vibrant and slightly crisp.
  4. Prepare Sauce: In a measuring cup, whisk together the low-sodium teriyaki sauce, water, cornstarch, and grated garlic until the mixture is smooth and well combined.
  5. Add Sauce to Vegetables: Pour the teriyaki sauce mixture over the sautéed vegetables in the skillet. Stir thoroughly to coat the vegetables evenly and begin to thicken the sauce.
  6. Add Chicken and Rice: Incorporate the sliced cooked chicken and cooked brown rice into the skillet. Mix all the ingredients until everything is well distributed and coated with the sauce.
  7. Bake in Oven: Transfer the ovenproof skillet directly into the preheated oven. Bake the casserole for 15 minutes until the vegetables become tender and the dish is heated through completely.
  8. Garnish and Serve: Remove the skillet from the oven and optionally sprinkle toasted sesame seeds or sliced toasted almonds on top for added texture and flavor. Serve hot.

Notes

  • Using cooked chicken and cooked rice shortens the overall preparation time.
  • Ensure the skillet you use is ovenproof to safely transfer it from stovetop to oven.
  • Adjust the amount of teriyaki sauce to your taste preference or use homemade low-sodium teriyaki sauce for better control of salt levels.
  • Optional nuts provide a crunchy contrast but can be omitted for nut-free diets.
  • Leftovers can be refrigerated and reheated the next day for a quick meal.

Find it online: https://slsrecipes.com/teriyaki-chicken-skillet-casserole-with-broccoli-recipe/