Chicken Teriyaki Bake

Ready for the oven in just 5 minutes, this no-chop one dish meal is a flavorful meal your whole family will love. 

Chicken Teriyaki Bake

Serves

4
Prep Time
5 min.
Cook Time
30 min.

Ready for the oven in just 5 minutes, this no-chop one dish meal is a flavorful meal your whole family will love. 

Ingredients

1/2 cup less sodium teriyaki sauce

2 Tbsp. corn starch

2 cups uncooked Minute® Brown or White Rice

1 1/2 cups water

12 oz. refrigerated or frozen precooked chicken strips (no need to thaw first)

1 can (14.5 oz.) Del Monte® Cut Green Beans, well drained

1 can (14.5 oz.) Del Monte® Sliced Carrots, well drained

1/2 cup slivered almonds or lightly salted roasted peanuts

 

Optional Toppings:

  • Sliced green onions
  • Toasted sesame seeds
  • Cilantro leaves
  • Del Monte® Pineapple Tidbits
  • Sriracha
Directions
  1. Heat oven to 425°F. Whisk together teriyaki sauce and cornstarch in a 13x9-inch glass baking dish. Stir in water and rice.
  2. Press chicken into the sauce-rice mixture in a single layer. Top evenly with vegetables.
  3. Cover tightly with foil and bake 20 minutes on middle oven rack. Uncover; sprinkle with almonds. Bake 10 to 15 minutes or until hot and bubbly. Gently fold ingredients together with a spatula. Spoon into bowls and serve with toppings, as desired.
  4. VARIATION: For Chicken Teriyaki Lettuce Wraps, spoon into leaf or butter lettuce leaves using toppings as fillings, as desired.
  5. TIPS: 1. Can use 1 1/4 lb. fresh chicken breast tenders (not breaded) instead of chicken strips; bake until chicken reaches 165°F. 2. Can use 1 1/4 lb. fresh boneless, skinless chicken breasts cut into 1-inch chunks instead of chicken strips; bake until chicken reaches 165°F.
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