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Teriyaki Chicken and Rice Casserole


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  • Author: Isabella
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Low Fat

Description

Savory baked chicken and rice casserole made with homemade teriyaki sauce, fresh vegetables, and tender brown rice. A comforting and flavorful one-pan meal perfect for weeknights or meal prep.


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


Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add cubed chicken seasoned with salt and pepper, and cook until browned and fully cooked. Remove from skillet and set aside.
  3. In the same skillet, sauté red bell pepper, broccoli, carrots, and peas for 5–6 minutes until tender. Add minced garlic and cook for an additional minute.
  4. In a small bowl, whisk together soy sauce, honey or maple syrup, rice vinegar, sesame oil, ground ginger, cornstarch, and water.
  5. Pour the sauce into the skillet with vegetables and stir until thickened, about 2 minutes.
  6. In a large mixing bowl, combine cooked brown rice, cooked chicken, and saucy vegetables. Mix well.
  7. Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
  8. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.
  9. Garnish with sesame seeds and extra green onions before serving.

Notes

Use chicken thighs instead of breasts for a juicier result.

To make it vegetarian, substitute chicken with tofu or edamame.

Mix in different vegetables like zucchini, mushrooms, or snap peas.

Add sriracha or red pepper flakes for a spicy kick.

This casserole can be assembled ahead and baked later.

Use certified gluten-free soy sauce or tamari for a gluten-free version.

Leftovers store well in the fridge for up to 4 days and can be frozen.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1/6 of casserole
  • Calories: 395
  • Sugar: 8g
  • Sodium: 520mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6.5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 65mg