Teriyaki Chicken Casserole

📝 Description

This Teriyaki Chicken Casserole is a comforting one-pan meal packed with tender chicken, fluffy rice, colorful vegetables, and a rich homemade teriyaki sauce. Baked until hot and bubbly, it’s the perfect combination of sweet, savory, and satisfying. Ideal for busy weeknights, meal prep, or feeding a hungry family, this easy casserole delivers restaurant-inspired flavor with minimal effort.

🛒 Ingredients (Serves 6)

For the Casserole

• 2 lbs (900 g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cups cooked jasmine or brown rice
• 2 cups broccoli florets
• 1 cup shredded carrots
• 1 red bell pepper, diced
• 1 cup frozen peas
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Homemade Teriyaki Sauce

• ½ cup low-sodium soy sauce
• ¼ cup honey
• ¼ cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 2 teaspoons cornstarch
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger

Topping

• 1 tablespoon sesame seeds
• 2 green onions, sliced

👩‍🍳 Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a saucepan, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer.
3. Stir the cornstarch into the water to make a slurry, then whisk it into the sauce. Cook for 2–3 minutes until thickened.
4. Heat 2 teaspoons sesame oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes until lightly browned.
5. Add the broccoli, carrots, bell pepper, peas, garlic, and ginger. Cook for 3 minutes.
6. Stir in the cooked rice and about ¾ of the teriyaki sauce, mixing until everything is evenly coated.
7. Transfer the mixture to the prepared baking dish and drizzle the remaining sauce over the top.
8. Cover with foil and bake for 20 minutes.
9. Remove the foil and bake for another 10 minutes, until hot and bubbling.
10. Garnish with sesame seeds and sliced green onions before serving.

🌿 Pro Tips

• Use rotisserie chicken for a quicker version.
• Add mushrooms, snap peas, zucchini, or edamame for extra vegetables.
• For a spicy kick, stir a teaspoon of sriracha into the teriyaki sauce.
• Brown rice adds extra fiber and a hearty texture.
• Make it ahead and refrigerate for up to 24 hours before baking.

🥗 Nutrition (Per Serving – Approximate)

❓ Frequently Asked Questions

Can I freeze this casserole?
Yes! Assemble and freeze before baking, or freeze leftovers for up to 3 months.

Can I use store-bought teriyaki sauce?
Absolutely. You’ll need about 1½ cups of your favorite teriyaki sauce.

What rice works best?
Jasmine, basmati, brown rice, or even cauliflower rice for a lower-carb option.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

📱 Social Caption

🍗🍚 Sweet, savory, and packed with tender chicken, colorful veggies, and fluffy rice—this Teriyaki Chicken Casserole is an easy one-pan dinner your whole family will request again and again. Perfect for meal prep and busy weeknights!