Teriyaki Chicken Casserole
This hearty Teriyaki Chicken Casserole combines tender chicken, fluffy rice, crisp vegetables, and a glossy homemade teriyaki sauce, all baked together for a comforting and healthy meal. It’s a perfect make-ahead dinner that brings the taste of your favorite takeout — in casserole form!
⏱ Time
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
For the Casserole
1 ½ cups uncooked brown or jasmine rice
3 cups chicken broth or water
1 lb (450 g) boneless, skinless chicken breasts or thighs
2 cups broccoli florets
1 cup carrots, thinly sliced or shredded
1 cup snap peas or bell peppers, sliced
½ cup green onions, chopped (for garnish)
1 tbsp toasted sesame seeds (optional)
For the Homemade Teriyaki Sauce
½ cup low-sodium soy sauce
¼ cup honey (or brown sugar)
2 tbsp rice vinegar (or apple cider vinegar)
2 tsp fresh garlic, minced
2 tsp fresh ginger, grated
2 tsp cornstarch + 2 tbsp water (for thickening)
1 tbsp sesame oil (optional, for depth)
Instructions
Step 1: Cook the Rice
1. Preheat oven to 375°F (190°C).
2. In a large oven-safe casserole dish (or 9×13-inch baking dish), add the uncooked rice and chicken broth.
3. Place chicken breasts or thighs directly on top of the rice. Cover tightly with foil.
4. Bake for 30 minutes, or until the chicken is mostly cooked and rice is tender.
Step 2: Make the Teriyaki Sauce
1. In a saucepan, combine soy sauce, honey, vinegar, garlic, and ginger.
2. Bring to a simmer over medium heat.
3. Stir in cornstarch mixture and whisk until thickened (1–2 minutes).
4. Remove from heat and add sesame oil (if using).
Step 3: Add Veggies and Sauce
1. Remove casserole from oven.
2. Shred or chop the chicken into bite-sized pieces right in the dish.
3. Add broccoli, carrots, and snap peas.
4. Pour the teriyaki sauce evenly over everything and stir gently to coat.
Step 4: Bake Again
1. Return the casserole (uncovered) to the oven for another 10–15 minutes, until veggies are crisp-tender and everything is heated through.
Step 5: Serve
Garnish with chopped green onions and sesame seeds.
Serve warm, straight from the dish!
Notes & Tips
Shortcut: Use pre-cooked rotisserie chicken and instant rice for a 20 minute version.
Extra flavor: Add pineapple chunks before baking for a sweet tropical twist.
Make it spicy: Stir in a teaspoon of sriracha or chili flakes to the sauce.
Meal prep: Keeps well for 4–5 days in the fridge and reheats perfectly.
❓ frequently asked questions FAQs
Q: Can I use frozen vegetables?
A: Yes! Add them during the last bake (Step 4) without thawing — they’ll steam perfectly.
Q: Can I use store-bought teriyaki sauce?
A: Absolutely, but homemade is fresher and lets you control the sweetness and sodium.
Q: Can I make this gluten-free?
A: Yes — use tamari or coconut aminos instead of soy sauce.
Nutritional Information
Calories: 450
Protein: 35g
Fat: 9g
Carbohydrates: 55g
Fiber: 4g
Sodium: 710mg