For the Casserole:

2 boneless, skinless chicken breasts (cooked & shredded or use rotisserie chicken)

3 cups cooked rice (white, brown, or jasmine)

2 cups broccoli florets

1 cup shredded or julienned carrots

1 cup snap peas (optional)

½ cup pineapple chunks (optional, for sweetness)

1 tbsp sesame seeds (for garnish)

2 tbsp green onions, chopped (for garnish)

For the Teriyaki Sauce:

¼ cup soy sauce (or tamari for gluten-free)

2 tbsp honey or brown sugar

1 tbsp rice vinegar (or apple cider vinegar)

1 tbsp sesame oil

2 cloves garlic, minced

1 tsp grated ginger

1 tsp cornstarch + 1 tbsp water (to thicken)

Prepare the Teriyaki Sauce:
- In a small saucepan over medium heat, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Stir and bring to a simmer.
- Mix cornstarch and water in a small bowl and add to the sauce, stirring until thickened (about 1-2 minutes). Remove from heat.
Assemble the Casserole:
- Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish.
- Layer the cooked rice, shredded chicken, and vegetables in the dish, spreading evenly.
- Pour the teriyaki sauce over the casserole, tossing gently to coat.
Bake the Casserole:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes for a crispy top.
Serve & Garnish:
- Garnish with sesame seeds and chopped green onions before serving.

Feel free to adjust the vegetables based on what you have on hand—bell peppers, zucchini, or mushrooms work great in this dish.

If you prefer a spicier kick, add sriracha or red pepper flakes to the teriyaki sauce.