One-Pot Teriyaki Chicken Casserole
- 1 1/2 cups uncooked sushi rice or short grain white rice, rinsed and drained
- 2 cups boiling water
- 3 cups cooked chicken, cut into bite-sized pieces
- 1 (12 to 14.4 ounce) bag frozen stir fry vegetables, cooked according to package directions
- 1 cup teriyaki marinade and sauce, plus more for serving, such as Soy Vay® Veri Veri Teriyaki® Marinade and Sauce
- sliced green onions and sesame seeds, for garnish
- Sriracha sauce and soy sauce, for serving (optional)
- Preheat the oven to 350 degrees F (176 degrees C). Lightly grease a 9×13-inch (3-quart) baking dish with cooking spray.
- Place rinsed and drained rice in the prepared baking dish. Carefully pour boiling water over rice. Cover the dish tightly with foil.
- Bake in the preheated oven until water is absorbed and rice is tender, 20 minutes.
- Remove from the oven and let stand, covered, for 5 minutes. Uncover and fluff rice with a fork.
- Stir in chicken, cooked vegetables, and teriyaki sauce until well combined.
- Bake, uncovered, until casserole is heated through, about 15 minutes.
- Garnish with green onions and sesame seeds. Serve with additional teriyaki sauce and Sriracha, if desired.
