- 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.
- 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.
- Serve hot garnished with green onion.
Teriyaki Chicken Casserole
Yield
Serves 6
Prep Time
10 minutes
Cook Time
26 minutes
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
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
