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Teriyaki Chicken Casserole

Image for Teriyaki Chicken Casserole
plate

Yield

Serves 6

prep

Prep Time

10 minutes

cook

Cook Time

26 minutes

clock

Total Time

36 minutes

kikkoman products used:

ingredients

1 tablespoon vegetable oil
1 pound cubed chicken breast
1½ cups Kikkoman® Teriyaki Takumi, Original
½ cup low sodium chicken stock
6 cups cooked brown rice
2 cups broccoli florets
1 cup sliced white button mushrooms
1 cup diced red bell pepper
1 cup zucchini, sliced into half moons
½ cup cut baby corn, drained
¼ cup chopped green onion, for serving

directions

  1. Preheat oven to 375ºF. Heat oil over medium-high heat in a large oven-safe skillet or Dutch oven. Add chicken cubes and lightly brown for 6 minutes, stirring occasionally. Chicken does not have to be fully cooked at this point.
  2. Stir together teriyaki takumi sauce and chicken stock in a separate bowl. Add rice, broccoli, mushrooms, bell pepper, zucchini, and baby corn to skillet. Pour in sauce and stir well. Cover with lid or aluminum foil and transfer to oven for 20 minutes.
  3. Serve hot garnished with green onion.

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