Teriyaki Chicken Veggie Rice Bake A saucy, colorful chicken and rice bake with tender vegetables and sweet teriyaki flavor, just the kind of easy casserole that makes weeknight dinner feel fresh and filling. Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces 3 cups cooked white rice 2 cups broccoli florets 1 cup diced carrots 1 red bell pepper, chopped 1/2 red onion, chopped 1/2 cup frozen peas 2 green onions, sliced 1 tablespoon sesame seeds, optional For the teriyaki sauce: 1/2 cup low-sodium soy sauce 1/3 cup honey or brown sugar 1/4 cup water 2 tablespoons rice vinegar 1 tablespoon sesame oil 3 cloves garlic, minced 1 teaspoon fresh ginger, grated 1 tablespoon cornstarch 2 tablespoons water Instructions: Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish. In a small saucepan, combine soy sauce, honey, 1/4 cup water, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat for 2–3 minutes. In a small bowl, mix cornstarch with 2 tablespoons water until smooth. Stir it into the sauce and cook for 1–2 minutes, until thickened. Place the chicken pieces in a large skillet over medium heat and cook for 6–8 minutes, until lightly browned and cooked through. Add broccoli, carrots, bell pepper, red onion, and peas to the skillet. Cook for 4–5 minutes, until slightly tender. Add the cooked rice and half of the teriyaki sauce. Stir until evenly coated. Spread the rice, chicken, and vegetable mixture into the prepared baking dish. Drizzle the remaining teriyaki sauce over the top. Bake uncovered for 15–20 minutes, until hot and bubbling around the edges. Sprinkle with green onions and sesame seeds before serving. Store leftovers covered in the refrigerator for up to 3 days. Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes Servings: 6 | Calories: Approximately 430 per serving #easyrecipes #ComfortFood #food #recipe #chickenrecipe - @amberrecipes