He says, “Be still, and know that I am God; I will be exalted among the nations, I will be exalted in the earth.”Psalms 46:10
Sometimes all you want to do is grab dinner somewhere and just be done. With 3 kids and a husband with a crazy schedule, this thought crosses my mind at least once a week. When we are on the go and want something quick and easy, our favorites are usually chicken, Mexican, and anything remotely Asian inspired.
My family loves all types of Asian food. Our kids (and Jake too) have become pretty adventurous eaters. I blame it on all our moves and the diverse areas where we have been blessed to live. Everything from Thai to Japanese has been sampled and mostly devoured. While Wyatt and I are hold outs for a nice steamed jasmine rice, Jake and the girls love fried rice. Add a meat to that, and they have the perfect meal. This recipe is a nod to a dish they love, and I even found myself eating it over the sink last night before bed. You just can’t say no to cold rice, let’s be honest with ourselves!
While this dish is not too adventurous. it does hit the spot. A mix of teriyaki sauce, chicken, jasmine rice, and frozen veggies, all things you probably already have in your pantry and freezer. What I love about this is that the sauce is homemade, and not from a jar. It’s just nice to be able to adjust to our taste.
Teriyaki Chicken Casserole
- 3/ 4 cup soy sauce, I use low sodium
- 1/2 cup water
- 1/4 cup brown sugar
- 1 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 2 tablespoons sesame seeds
- 2 tablespoons cornstarch and 2 tablespoons water
- 3 boneless skinless chicken breast
- 1 bag frozen stir fry veggies, mine had green beans, broccoli, baby corn, water chestnuts, peppers, and carrots
- 1/2 a white onion roughly chopped, I like mine in bigger chunks, but you do you
- 3 cups steamed Jasmine rice
Preheat oven to 350 degrees. Spray a 9×13 casserole dish with cooking spray.
Combine soy sauce, water, brown sugar, ginger and garlic in a sauce pan and cover. Bring to a boil over medium heat. Remove lid and let mixture boil for one minute.
While mixture is coming to a boil, mix the corn starch and water together until smooth.
Once sauce has come to a boil, add corn starch mixture. Stir to combine until sauce begins to thicken and then remove from heat and add 1 tablespoon of the sesame seeds.
Place chicken breast in casserole dish and pour about a cup of the sauce over them. Bake in oven for 30-35 minutes until chicken has cooked through. Once cooked, you may shred or dice chicken, your preference.
Meanwhile, while the chicken cooks, I suggest using an Instant Pot to make the rice. It’s simple and delicious!
- 2 cups jasmine rice
- 2 1/2 cups hot water
- 2 chicken bullion cubes
Rinse rice then add to pot. Mix hot water and bullion cubes, until dissolved. Stir broth mixture and rice together in pot and set for 3 minutes on manual. Once cooking has finished, let pot naturally release for 10 minutes, then quick release if necessary. Perfect every time! This measurement will give you a little more rice than the recipe calls for, but we love rice so it’s never an issue for us.
Now is also the best time to cook your frozen veggies. I just do whatever the bag says!
Mix chicken, veggies, rice, remaining tablespoon of sesame seeds, and remaining sauce (I reserved about a tablespoon to drizzle over the top when it was finished).
Bake mixture in over at 350 for 15 mins. Garnish with reserved sauce and more sesame seeds if you like!
We loved this dish at our house and I hope you guys do too!
Until next time,