In a large bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, ginger, garlic, and red pepper flakes (if using). Add the chicken cubes and toss to coat evenly. Marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
1/4 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon ginger, 2 cloves garlic, 1/4 teaspoon red pepper flakes, 1.5 lbs boneless, skinless chicken breasts
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. In a skillet over medium heat, sauté the broccoli, carrots, and bell pepper until slightly tender, about 5-7 minutes.
1 cup broccoli florets, 1 cup chopped carrots, 1/2 cup chopped bell pepper
Spread the cooked rice evenly in the prepared baking dish. Top with the sautéed vegetables. Arrange the marinated chicken on top of the vegetables.
2 cups cooked long-grain rice, 1.5 lbs boneless, skinless chicken breasts, 1 cup broccoli florets, 1 cup chopped carrots, 1/2 cup chopped bell pepper
Pour any remaining marinade over the chicken and vegetables. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
1.5 lbs boneless, skinless chicken breasts, 1 cup broccoli florets, 1 cup chopped carrots, 1/2 cup chopped bell pepper
Remove from the oven and let stand for a few minutes before serving. Garnish with sliced green onions and sesame seeds. Enjoy Teriyaki Chicken and Rice Casserole warm!
1/4 cup sliced green onions, Sesame seeds
