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Chicken Teriyaki Bake


Ready for the oven in just 5 minutes, this no-chop one dish meal is a flavorful meal your whole family will love.

What You Need

  • 1/2 cup less sodium teriyaki sauce
  • 2 Tbsp. corn starch
  • 2 cups uncooked Minute® Brown or White Rice
  • 1 1/2 cups water
  • 2 packages (6 oz. each) refrigerated fully cooked Foster Farms® Grilled Chicken Breast Strips
  • 1 can (14.5 oz.) Del Monte® Cut Green Beans, well drained
  • 1 can (14.5 oz.) Del Monte® Sliced Carrots, well drained
  • 1/2 cup slivered almonds or lightly salted roasted peanuts
  • Topping Options: Sliced green onions, toasted sesame seeds, cilantro, Del Monte® Pineapple Tidbits, Sriracha


  1. HEAT oven to 425°F. Whisk together teriyaki sauce and cornstarch in a 13x9-inch glass baking dish. Stir in water and rice.
  2. PRESS chicken into the sauce-rice mixture in a single layer. Top evenly with vegetables.
  3. COVER tightly with foil and bake 20 minutes on middle oven rack. Uncover; sprinkle with almonds. Bake 10 to 15 minutes or until hot and bubbly. Gently fold ingredients together with a spatula. Spoon into bowls and serve with toppings, as desired.
Cooking time (duration)

Prep Time: 5 minutes Cook Time: 30 minutes

Number of servings (yield)

4-6 servings




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