Dump & Bake Teriyaki Chicken Rice

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Dump & Bake Teriyaki Chicken Rice

Recipe Yield & Details

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 45–50 minutes

Total Time: 55–60 minutes

Serving Size: ~1–1½ cups

Instructions

Step 1Preheat oven to 375°F. Lightly spray a 9×13 baking dish.

Step 2Add rice, chicken, chicken broth, coconut liquid aminos, honey, rice vinegar, sesame oil, garlic, ginger, and frozen veggies to the dish.

Step 3Stir everything together, making sure the rice is evenly spread and mostly submerged in liquid.

Step 4Cover tightly with foil and bake for 45–50 minutes, or until the rice is tender and the chicken is fully cooked.

Step 5Fluff with a fork, then top with green onions and sesame seeds before serving.

Ingredients

1½ cups jasmine rice (uncooked)
1½ lbs chicken breast or thighs, cut into bite-size pieces
2½ cups chicken broth
½ cup coconut liquid aminos
¼ cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ground ginger
1½ cups frozen mixed veggies (peas, carrots, corn, or preferred mix)
Green onions and sesame seeds, for topping

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