Description
This Teriyaki Chicken Casserole Recipe is a delicious and easy-to-make dish that combines tender chicken, flavorful teriyaki sauce, rice, and vegetables baked to perfection. Perfect for meal prep and a comforting Asian-inspired meal.
Ingredients
Scale
For the Teriyaki Sauce:
- ¾ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
For the Casserole:
- 1½ lbs boneless, skinless chicken breasts or thighs
- 4 cups cooked rice (white or brown)
- 3 cups frozen stir-fry vegetables or mixed vegetables, thawed
- sesame seeds and chopped green onions for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Make Teriyaki Sauce: In a saucepan, combine soy sauce, water, brown sugar, honey, sesame oil, garlic, and ginger. Simmer, then stir in cornstarch slurry. Cook until thickened.
- Bake Chicken: Place raw chicken in baking dish, pour half of the teriyaki sauce over it, cover with foil, and bake for 25–30 minutes.
- Assemble Casserole: Remove chicken, shred or dice it, return to dish. Add rice, vegetables, and remaining sauce. Stir to combine.
- Final Bake: Bake uncovered for 15–20 minutes until heated through. Garnish with sesame seeds and green onions.
Notes
- This casserole is perfect for meal prep and reheats well.
- You can substitute chicken with tofu or shrimp, and use quinoa instead of rice for a twist.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 12g
- Sodium: 790mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg
