Description
This hearty teriyaki chicken casserole is packed with tender chicken, rice, and vegetables—all baked in a sweet and savory teriyaki sauce. An easy one-dish meal everyone will love.
Ingredients
For the Teriyaki Sauce:
1/2 cup low-sodium soy sauce (or tamari for gluten-free)
1/4 cup water
1/4 cup brown sugar or honey
1 tablespoon cornstarch
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
For the Casserole:
2 cups cooked chicken breast or thighs, shredded or chopped
3 cups cooked rice (white or brown)
1 1/2 cups broccoli florets (steamed or lightly sautéed)
1 cup shredded carrots
1/2 cup diced red bell pepper (optional)
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish, optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make the Teriyaki Sauce: In a small saucepan, whisk together soy sauce, water, brown sugar, vinegar, sesame oil, garlic, and ginger. Bring to a simmer. In a small bowl, dissolve cornstarch in 1 tablespoon of water, then whisk into the sauce. Cook until thickened, about 2 minutes. Remove from heat.
Assemble the Casserole: In the prepared baking dish, combine cooked rice, chicken, broccoli, carrots, and bell pepper (if using). Pour the teriyaki sauce over everything and toss to combine evenly.
Bake for 20–25 minutes, until heated through and slightly golden on top.
Serve warm, topped with green onions and sesame seeds.
Notes
Use rotisserie chicken to save time.
Add snap peas, zucchini, or edamame for variety.
For a low-carb version, substitute rice with cauliflower rice (pre-cook before baking).
Double the sauce if you like extra for drizzling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Asian-Inspired, American
