teriyaki-chicken-skillet-casserole-with-broccoli

Whip up this quick and easy teriyaki chicken casserole in just one skillet—it’s the perfect go-to recipe for hectic weeknights that’s 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.

Ingredient

2 tablespoons sesame oil
3 cups bite-size broccoli florets (7 ounces)
1 cup diced red bell pepper
1 cup sliced scallions (about 5)
1/3 cup low-sodium teriyaki sauce
1/4 cup water
2 tablespoons cornstarch
2 cloves garlic, grated
3 cups sliced cooked chicken
3 cups cooked brown rice
Toasted sesame seeds or toasted sliced almonds for garnish (optional)

Direction

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