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
