Teriyaki Chicken and Rice Casserole

The Teriyaki Chicken and Rice Casserole is a delightful fusion of sweet, salty, and savory flavors that is sure to delight a wide range of palates. This one-pot wonder combines the bold taste of teriyaki sauce, made with low-sodium soy sauce, brown sugar, and a touch of honey, with tender chicken, a medley of frozen vegetables, and juicy pineapple tidbits, all nestled atop a bed of fluffy white rice. This dish is an ideal choice for busy weeknights, as it offers a balanced and satisfying meal that can be easily prepared and enjoyed by the whole family. Whether you're a fan of Asian-inspired cuisine or simply looking for a comforting and flavorful dish, the Teriyaki Chicken and Rice Casserole is sure to become a new favorite in your recipe repertoire.

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1. In a medium-sized bowl, combine the low-sodium soy sauce, water, brown sugar, honey, and ground ginger. Stir until the sugar is dissolved.

2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

3. Add the minced garlic to the skillet and cook for about 1 minute, or until fragrant.

4. Add the chicken breasts to the skillet and cook for 3-4 minutes per side, or until lightly browned.

5. Pour the soy sauce mixture over the chicken and bring to a simmer.

6. Reduce the heat to low, cover the skillet, and let the chicken simmer for 15-20 minutes, or until cooked through.

7. Remove the chicken from the skillet and set aside.

8. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry.

9. Add the slurry to the soy sauce mixture in the skillet and bring to a simmer, stirring constantly, until the sauce has thickened.

10. Add the frozen mixed vegetables and pineapple tidbits to the skillet and stir to combine.

11. Shred or chop the cooked chicken and add it back to the skillet.

12. Serve the teriyaki chicken and vegetable mixture over the cooked white rice.

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