Teriyaki Chicken Skillet Casserole with Broccoli
Whip up this quick and easy teriyaki chicken casserole in just one skillet—it’s the perfect go-to recipe for hectic weeknights, sure to satisfy a crowd. It’s ideal for making use of any leftover chicken and rice you have on hand. If you’re short on leftovers, a rotisserie chicken paired with a package of microwaveable brown rice is a good substitute.
Ingredients
- 2 tablespoons sesame oil
- 3 cups bite-size broccoli florets
- 1 cup diced red bell pepper
- 1 cup sliced scallions
- ½ cup low-sodium teriyaki sauce
- ½ cup water
- 1½ tablespoons cornstarch
- 2 cloves garlic, grated (½ teaspoon)
- 3 cups sliced cooked chicken
- 3 cups cooked brown rice
- toasted sesame seeds or toasted sliced almonds for garnish (optional)
Directions
- Preheat oven to 350°F.
- Heat 2 tablespoons sesame oil in a large ovenproof skillet over medium heat. Add 3 cups broccoli, 1 cup bell pepper and 1 cup scallions; cook, stirring, until softened, 3 to 5 minutes. Combine ½ cup teriyaki sauce, ½ cup water, 1½ tablespoons cornstarch and the grated garlic in a measuring cup. Add to the pan along with 3 cups chicken and 3 cups rice. Stir to combine well.
- Transfer to the oven and bake until the vegetables are tender and the casserole is warmed through, about 15 minutes. Serve sprinkled with sesame seeds (or almonds), if desired.
