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Thursday, April 14, 2016

Teriyaki Chicken Coconut Rice Casserole

This is a quick dinner if you prepare the chicken early int he morning, or the night before.  You want to have time for the chicken to marinate in the teriyaki sauce.   You can change the vegetable too...snow peas or carrots would work well.

3 chicken breasts, diced
1 red pepper, slice thin
1/4 onion, sliced thin
4 slices of pineapple, cut in pieces
1 c. teriyaki sauce
1 c. edamame, shelled
1 c. rice
2 c. coconut milk
 Pour teriyaki sauce into a baking dish.  Add chicken and marinate up to 24 hours.
Prepare rice by using the coconut milk as liquid in your rice recipe.  Or just bring the milk to a boil and add rice.  Simmer covered for 20 minutes.  Put rice into a sprayed baking dish.
Pour the chicken and marinade into a large pan along with the onion, pepper and pineapple.  Cook for 15 minutes, until chicken is no longer pink. Add the edamame.  Pour this mixture over the rice.

Bake at 350 for about 15-20 minutes.


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