Teriyaki Chicken & Rice Tray Bake
September 30, 2020
"From our weekday newspaper The West Australian."
- Serving Size: 1 (469.8 g)
- Calories 750.6
- Total Fat - 21.2 g
- Saturated Fat - 6.3 g
- Cholesterol - 50.4 mg
- Sodium - 1376.2 mg
- Total Carbohydrate - 112.3 g
- Dietary Fiber - 15.3 g
- Sugars - 7.6 g
- Protein - 28.5 g
- Calcium - 65.2 mg
- Iron - 5.3 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.6 mg
Preheat oven to 180C/160C fan-forced.
Place chicken and teriyaki sauce in a shallow bowl and toss to coat.
Heat oil in a 2.5 litre (10-cup-capacity) flameproof baking dish over medium-high heat and add chicken and sauce to pan and cook, stirring, for 3 minutes or until well browned and sauce caramelized and then transfer to a plate.
Add rice to pan and stir to coat in oil and sauce and then add stock and stir and bring to the boil and now place chicken on top of rice mixture and cover tightly with foil and bake for 25 minutes.
Remove foil and transfer chicken to a plate and then add corn, beans and ginger and fluff rice and vegetables with a fork and arrange chicken over rice.
Bake, uncovered, for 10 minutes or until rice is tender and chicken is browned and cooked through.
Top with green onion and sesame seeds and drizzle with mayonnaise and serve.
Tips & Variations
No special items needed.