Easy Teriyaki Chicken and Rice Casserole 

Step 1

Preheat oven to 350 degrees. Spray a 9×13" baking dish with non-stick-spray.

Step 2

In a small saucepan combined soy sauce, water, brown sugar, honey, ginger, and garlic. Bring to a boil over medium heat.

Step 3

In a separate small bowl combine the cornstarch and 2 tbsp hot water. Whisk until dissolved.

Step 4

After sauce is boiling, add cornstarch mixture to the saucepan. Stir until well combined. Cook till the sauce begins to thicken. Remove from heat.

Step 5

Dice chicken tenders into bite size pieces. Place chicken pieces into prepared 9x13 baking dish.

Step 6

Pour 1/2 the sauce on top of chicken.  Cook chicken for 35-40 minutes or till cooked through.

Step 7

Meanwhile, sauté or steam vegetables in microwave or stove. Remove chicken from oven.

Step 8

Layer the cooked vegetables and cooked rice into casserole dish over the top the chicken. Drizzle remaining teriyaki sauce over the the top. Stir to combine.

Step 9

Sprinkle casserole with sesame seeds, if desired.

Step 10

Return to oven & cook for another 15-20 minutes.