Name: Teriyaki Chicken and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 2 cups cooked brown rice; 1 pound boneless, skinless chicken breast, cubed; 1 tablespoon olive oil; 1 red bell pepper, chopped; 1 cup broccoli florets; 1/2 cup shredded carrots; 1/2 cup frozen peas; 1/4 cup chopped green onions; 2 cloves garlic, minced; 1/4 cup low-sodium soy sauce; 2 tablespoons honey or maple syrup; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 1 tablespoon water; 1 teaspoon sesame oil; 1/2 teaspoon ground ginger; Salt and pepper to taste; Optional: sesame seeds and extra green onions for garnish

Savory baked chicken and rice infused with homemade teriyaki sauce and colorful vegetables — this Teriyaki Chicken and Rice Casserole brings comfort and flavor to every bite.

Why You’ll Love This Recipe

I love how this recipe brings together all the classic teriyaki flavors in a warm, hearty casserole. It’s loaded with lean protein, vibrant vegetables, and tender brown rice, making it a complete meal in one pan. The homemade teriyaki sauce gives it a rich, savory-sweet flavor that makes the dish feel like takeout — but healthier and made from scratch. It’s also ideal for meal prep or feeding a crowd with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked brown rice

1 pound boneless, skinless chicken breast, cubed

1 tablespoon olive oil

1/2 cup shredded carrots

1 red bell pepper, chopped

1 cup broccoli florets

1/2 cup frozen peas

1/4 cup chopped green onions

2 cloves garlic, minced

1/4 cup low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

2 tablespoons honey or maple syrup

1 tablespoon water

1 teaspoon sesame oil

1/2 teaspoon ground ginger

Salt and pepper to taste

Optional: sesame seeds and extra green onions for garnish

Directions

I preheat the oven to 375°F (190°C).

In a large skillet, I heat the olive oil over medium heat and cook the cubed chicken, seasoned with salt and pepper, until browned and cooked through. Then I remove it from the skillet and set it aside.

Using the same skillet, I sauté the bell pepper, broccoli, carrots, and peas for 5–6 minutes until just tender. I add the minced garlic and cook for another minute.

In a small bowl, I whisk together soy sauce, honey or maple syrup, rice vinegar, sesame oil, ground ginger, cornstarch, and water.

I pour the sauce into the skillet with the vegetables and stir until it thickens, about 2 minutes.

In a large mixing bowl, I combine the cooked rice, cooked chicken, and the saucy vegetables, mixing everything well.

I transfer the mixture into a greased 9×13-inch baking dish and spread it evenly.

I cover it with foil and bake for 20 minutes. After removing the foil, I bake it for an additional 10 minutes to get a nice finish.

Before serving, I like to garnish it with sesame seeds and extra green onions for added flavor and a pop of color.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 395 kcal per serving

Variations

I often mix things up depending on what I have on hand. Instead of chicken breast, I sometimes use boneless chicken thighs for extra juiciness. If I want to make it vegetarian, I swap the chicken for tofu or even edamame. I also like experimenting with different vegetables like zucchini, mushrooms, or snap peas for added variety. For a spicier kick, I occasionally add a drizzle of sriracha or a sprinkle of red pepper flakes.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. For reheating, I either pop it in the microwave for 2–3 minutes or warm it in the oven at 350°F until heated through. If it starts to dry out, I add a splash of water or soy sauce before reheating. This casserole also freezes well; I just make sure it’s completely cooled before freezing and thaw it overnight in the fridge before reheating.

Related Recipes:

Ground Beef Teriyaki

FAQs

How do I know when the chicken is fully cooked?

I make sure the chicken is no longer pink in the center and reaches an internal temperature of 165°F. Cooking it before baking guarantees it’s safe and perfectly tender.

Can I make this casserole ahead of time?

Yes, I often prepare the full dish and refrigerate it (unbaked) a day in advance. When I’m ready to cook, I just bake it as directed, adding a few extra minutes if it’s coming straight from the fridge.

What type of rice works best?

I prefer cooked brown rice for its nutty flavor and texture, but white rice, jasmine, or even cauliflower rice work as great alternatives.

Is this dish gluten-free?

As long as I use a certified gluten-free soy sauce or tamari, this dish is gluten-free. Always double-check labels if that’s a concern.

Can I use store-bought teriyaki sauce instead of making my own?

Yes, I can use store-bought sauce to save time, but I love the flavor of the homemade version — it’s fresher, less processed, and I can control the sweetness and saltiness.

Conclusion

This Teriyaki Chicken and Rice Casserole is one of those dishes I keep coming back to when I want something hearty, healthy, and full of flavor. It’s the perfect fusion of comfort food and nutritious ingredients, and it’s endlessly adaptable to my pantry and taste preferences. Whether I’m meal prepping for the week or feeding a hungry family, it always hits the spot.

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