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
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a saucepan, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer.
- Stir the cornstarch into the water to make a slurry, then whisk it into the sauce. Cook for 2–3 minutes until thickened.
- Heat 2 teaspoons sesame oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes until lightly browned.
- Add the broccoli, carrots, bell pepper, peas, garlic, and ginger. Cook for 3 minutes.
- Stir in the cooked rice and about ¾ of the teriyaki sauce, mixing until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and drizzle the remaining sauce over the top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, until hot and bubbling.
- 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)
| Nutrient | Amount |
|---|---|
| Calories | 465 |
| Protein | 35 g |
| Carbohydrates | 42 g |
| Fiber | 4 g |
| Fat | 15 g |
| Saturated Fat | 3 g |
| Sugar | 14 g |
| Sodium | 760 mg |
❓ 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!
