Baked Teriyaki Chicken and Rice Recipe
Baked Teriyaki Chicken and Rice Recipe
If you’re like us, you probably hate doing dishes. This delicious recipe has the huge advantage of being made in one casserole dish for easy cleanup. Additionally, by using one of our pre-marinated Mandarin Teriyaki Chicken Breasts, you don’t even have to season your chicken, we’ve already taken care of that step for you! If you don’t have our marinated chicken, you can still make this recipe, just quickly coat your chicken in your favorite teriyaki marinade before adding it to the dish. Did you tweak this recipe for your own taste? Let us know your changes in the comments below!
- Author
- Lake Geneva Country Meats
- Prep Time
- 10 minutes
- Servings
- 8
Ingredients
- 1 LGCM Mandarin Teriyaki Chicken Breast (about 2 lbs.)
- 1.5 cup White Rice (uncooked)
- 1 bag Asian Vegetable Blend (10 oz bag)
- 1 can Baby Corn (frozen)
- 1 Onion (drained)
- 1 Red Bell Pepper (small)
- 2.75 cup Water (rough chopped)
- .25 cup Soy Sauce (chopped)
- 1 Tbsp Garlic Powder
- 2 tsp Black Pepper
- Teriyaki Sauce
Directions
- Pour all ingredients except chicken into a medium sized casserole dish. Stir to combine. Note – you can add red pepper flakes to spice up the dish if you like!
- Slice the chicken breast into approximately 1/3″ slices and lay on top of the rice and vegetable mixture. Cover the dish with aluminum foil, and place into an oven preheated to 400ºF. Bake for 20 minutes.
- Remove the foil, and bake for another 20-30 minutes, until the chicken reaches 165ºF, and the rice has absorbed all of the liquid.
- Serve chicken on top of a scoop of rice and veggies. Drizzle with your favorite teriyaki sauce and enjoy!