Teriyaki Chicken Casserole

Posted: October 18

Time: 50 minutes

Yield: 4-6 servings

recipe image

Teriyaki Chicken Casserole combines the sweet, tangy kick of teriyaki sauce with savory, juicy chicken and your favorite rice—all in one dish! Combined with aromatic garlic, peppery ginger, and the freshness of stir-fry vegetables, you'll find each mouthful more flavorful than the last. It's a unique Asian-fusion take on a traditional Japanese classic that's even tastier than the sum of its parts. Taking less than an hour to make, Teriyaki Chicken Casserole could turn weeknight meals into the centerpiece of your favorite evenings!


• 3/4 cup low-sodium soy sauce • 1/2 cup plus 2 tablespoons water, divided • 1/4 cup brown sugar • 1/2 teaspoon ground ginger • 1/2 teaspoon garlic, minced • 2 tablespoons cornstarch • 1 pound chicken breasts, boneless and skinless • 1 (12 ounce) bag stir-fry vegetables (broccoli, carrots, snow peas, etc.) • 3 cups brown or white rice, cooked


Step 1

Preheat the oven to 350 degrees F.

Step 2

Prepare a 9x13 inch baking pan by spraying it with nonstick cooking spray.

Step 3

Mix the 1/2 cup of water, soy sauce, ginger, brown sugar, and garlic in a small saucepan and cover.

Step 4

Place the saucepan over medium heat on the stove-top and bring to a boil.

Step 5

Once the mixture is boiling, remove the lid and cook for an additional 1 minute.

Step 6

Simultaneously, in a separate bowl, combine the 2 tablespoons of water and the cornstarch.

Step 7

Once the sauce reaches a boil, add the cornstarch slurry to the saucepan, stirring to combine.

Step 8

Cook until the sauce begins to thicken, then remove from heat. Set aside.

Step 9

Set the chicken breasts into the prepared pan.

Step 10

Pour one cup of the sauce on top of the chicken.

Step 11

Place the chicken in the oven, baking until cooked through, about 35 minutes.

Step 12

Remove the chicken from the oven and, using two forks, shred the chicken in the dish.

Step 13

While the chicken cooks, cook or steam the stir-fry vegetables according to the package instructions.

Step 14

Add the cooked rice and vegetables to the casserole dish with the chicken.

Step 15

Pour in most of the remaining sauce, reserving some for pouring over the top, to taste, when serving.

Step 16

Toss everything together gently in the casserole dish, until well combined.

Step 17

Place the casserole back into the oven and cook for an additional 15 minutes. Remove the casserole from the oven and let it cool for 5 minutes before serving.

Step 18

Drizzle the servings with the reserved sauce and serve!

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