Teriyaki Chicken Casserole A hearty and flavorful casserole featuring tender chicken, rice, and vibrant vegetables, all infused with a savory homemade teriyaki sauce. This dish is perfect for weeknight dinners or meal prep, offering a delightful balance of sweet, tangy, and umami flavors in every bite.
Why You’ll Love This Recipe
It’s a complete meal with protein, veggies, and grains in one dish.
The homemade teriyaki sauce is easy to make and more flavorful than store-bought.
Perfect for meal prep—reheat and enjoy throughout the week.
Customizable with your favorite vegetables or rice alternatives.
Easy cleanup with just one baking dish!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken breast, cubed
3 cups cooked rice (white or brown)
2 cups broccoli florets
1 cup shredded carrots
1 red bell pepper, diced
1/2 cup soy sauce (low sodium if preferred)
1/4 cup honey or brown sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
Sesame seeds and chopped green onions for garnish
Directions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Heat sesame oil in a large skillet over medium heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
In the same skillet, sauté garlic and ginger for 1 minute until fragrant. Stir in soy sauce, honey, and rice vinegar, and bring the mixture to a gentle simmer.
Add the cornstarch slurry and whisk until the sauce thickens, about 2-3 minutes. Remove from heat.
In the prepared baking dish, layer the cooked rice, followed by the cooked chicken and vegetables (broccoli, carrots, and bell pepper).
Pour the teriyaki sauce evenly over the casserole, ensuring all components are well coated.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the vegetables are tender.
Garnish with sesame seeds and chopped green onions before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Variations
Rice Options: Use quinoa, cauliflower rice, or fried rice for a twist.
Protein Swap: Substitute chicken with shrimp, tofu, or beef strips.
Vegetable Variety: Add snap peas, zucchini, or mushrooms for added textures.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Spicy Kick: Add sriracha or red pepper flakes to the teriyaki sauce.
Storage/Reheating
Storage: Place leftovers in an airtight container and refrigerate for up to 4 days.
Reheating: Warm in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Freezing: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
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FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work well. Thaw them before adding to the casserole to avoid excess water.
How do I prevent the casserole from drying out?
Ensure the casserole is covered with foil while baking to retain moisture, and avoid overbaking.
Can I make this ahead of time?
Absolutely. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking.
What can I serve with this casserole?
It’s a complete dish, but a side salad or miso soup pairs well for a balanced meal.
Is this recipe kid-friendly?
Yes, the sweet and savory teriyaki flavor is often a hit with kids. You can adjust the sauce’s sweetness to their preference.
Conclusion
This Teriyaki Chicken Casserole is a delicious, versatile dish that combines wholesome ingredients and bold flavors in a single pan. It’s a crowd-pleaser for family dinners or gatherings, and the leftovers are just as tasty the next day. With its easy preparation and endless variations, it’s sure to become a regular in your recipe rotation.
📖 Recipe:
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Teriyaki Chicken Casserole
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Teriyaki Chicken Casserole: A flavorful one-dish meal combining tender chicken, vibrant vegetables, and savory homemade teriyaki sauce over rice. Perfect for weeknight dinners or meal prep, this crowd-pleasing casserole is easy to make and endlessly customizable.
Ingredients
1 lb boneless, skinless chicken breast, cubed
3 cups cooked rice (white or brown)
2 cups broccoli florets
1 cup shredded carrots
1 red bell pepper, diced
1/2 cup soy sauce (low sodium if preferred)
1/4 cup honey or brown sugar
2 tbsp rice vinegar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
Sesame seeds and chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat sesame oil in a skillet over medium heat. Cook chicken until browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté garlic and ginger for 1 minute. Add soy sauce, honey, and rice vinegar. Simmer gently.
- Stir in cornstarch slurry and whisk until the sauce thickens, 2-3 minutes. Remove from heat.
- In the baking dish, layer rice, chicken, and vegetables (broccoli, carrots, bell pepper).
- Pour teriyaki sauce over the layers, coating evenly.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes.
- Garnish with sesame seeds and green onions before serving.
Notes
Swap rice for quinoa or cauliflower rice for variation.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 6 servings
- Calories: 385 kcal
