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 that’s 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 (7 ounces)
- 1 cup diced red bell pepper
- 1 cup sliced scallions (about 5)
- 1/3 cup low-sodium teriyaki sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 cloves garlic grated
- 3 cups sliced cooked chicken
- 3 cups cooked brown rice
- Toasted sesame seeds or toasted sliced almonds for garnish (optional)
Instructions
- Preheat oven to 350°F.
- Heat oil in a large ovenproof skillet over medium heat. Add broccoli, bell pepper and scallions; cook, stirring, until softened, 3 to 5 minutes. Combine teriyaki sauce, water, cornstarch and garlic in a measuring cup. Add to the pan along with chicken and rice. Stir to combine well.
- Transfer to the oven and bake until the vegetables are tender and warmed through, about 15 minutes. Serve sprinkled with sesame seeds (or almonds), if desired.