Description
This Teriyaki Chicken Casserole is a deliciously comforting dish featuring tender chicken, vibrant vegetables, and fragrant jasmine rice all coated in a homemade savory-sweet teriyaki sauce. Baked to perfection, it makes for an easy and flavorful weeknight meal that’s both satisfying and family-friendly.
Ingredients
Scale
Chicken & Base
- 2 cups cooked chicken breast, diced or shredded
- 3 cups cooked white rice (jasmine or long-grain)
- 1 ½ cups broccoli florets
- 1 red bell pepper, diced
- 1 cup shredded carrots
- 3 green onions, sliced
Homemade Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1 tbsp cornstarch
- 2 tbsp water (to mix with cornstarch)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prepare it for baking.
- Prepare the Teriyaki Sauce: In a medium saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring the mixture to a gentle simmer. In a small bowl, whisk together the cornstarch and water to form a smooth slurry. Slowly pour this slurry into the simmering sauce while whisking continuously and cook for 2–3 minutes until the sauce thickens. Remove from heat.
- Assemble the Casserole: In a large mixing bowl, combine the cooked rice, diced or shredded chicken, broccoli florets, diced red bell pepper, shredded carrots, and half of the sliced green onions. Pour most of the prepared teriyaki sauce over this mixture and stir until everything is evenly coated. Transfer the mixture into the greased baking dish and drizzle the remaining sauce over the top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5–10 minutes until the casserole is heated through and the top is slightly golden.
- Garnish & Serve: Once out of the oven, sprinkle the casserole with sesame seeds and the remaining sliced green onions for a fresh and crunchy garnish before serving.
Notes
- Use low-sodium soy sauce to control the saltiness of the dish.
- Jasmine or long-grain white rice works best for texture and flavor.
- You can substitute chicken with tofu or shrimp for variation.
- Make sure to not overcook the casserole to keep the vegetables tender-crisp.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: Teriyaki Chicken Casserole, baked chicken casserole, easy weeknight dinner, homemade teriyaki sauce, chicken and rice casserole, Asian-inspired casserole
