Teriyaki Chicken Skillet Casserole with Broccoli

Drescription

Whip up this quick and easy teriyaki chicken casserole in just one skillet—it’s the perfect go-to recipe for hectic weeknights, sure to satisfy a crowd. It’s ideal for making use of any leftover chicken and rice you have on hand. If you’re short on leftovers, a rotisserie chicken paired with a package of microwaveable brown rice is a good substitute.

Ingredients

• 2 tablespoons sesame oil
• 3 cups bite-size broccoli florets
• 1 cup diced red bell pepper
• 1 cup sliced scallions
• ½ cup low-sodium teriyaki sauce
• ½ cup water
• 1½ tablespoons cornstarch
• 2 cloves garlic, grated (½ teaspoon)
• 3 cups sliced cooked chicken
• 3 cups cooked brown rice
• toasted sesame seeds or toasted sliced almonds for garnish (optional)

Directions

1. Preheat oven to 350°F.
2. Heat 2 tablespoons sesame oil in a large ovenproof skillet over medium heat. Add 3 cups broccoli, 1 cup bell pepper and 1 cup scallions; cook, stirring, until softened, 3 to 5 minutes. Combine ½ cup teriyaki sauce, ½ cup water, 1½ tablespoons cornstarch and the grated garlic in a measuring cup. Add to the pan along with 3 cups chicken and 3 cups rice. Stir to combine well.
3. Transfer to the oven and bake until the vegetables are tender and the casserole is warmed through, about 15 minutes. Serve sprinkled with sesame seeds (or almonds), if desired.