Description

This Teriyaki Chicken Casserole is a delicious one-dish meal packed with tender chicken, fluffy rice, crisp vegetables, and a rich homemade teriyaki sauce. Baked to perfection, this comforting casserole delivers the perfect balance of sweet and savory flavors. It’s an easy weeknight dinner that’s family-friendly, meal-prep friendly, and incredibly satisfying.

Ingredients

2 cups cooked chicken breast, diced or shredded
1 cup broccoli florets
1 cup carrots, sliced
1/2 cup frozen peas
2 cloves garlic, minced
1/2 teaspoon grated ginger

For the Teriyaki Sauce

1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon sesame oil

Optional Toppings

2 tablespoons sesame seeds
2 green onions, sliced
Inst

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Instructions

Preheat the oven to 375°F (190°C). Lightly grease a medium casserole dish and set aside.
Prepare the teriyaki sauce:
In a saucepan over medium heat, combine soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil. Stir until the sugar dissolves and the mixture begins to simmer.
Thicken the sauce:
In a small bowl, mix cornstarch with water to create a slurry. Slowly whisk it into the simmering sauce and cook for 1–2 minutes until the sauce thickens. Remove from heat.
Combine the ingredients:
In a large bowl, mix the cooked rice, chicken, broccoli, carrots, and peas. Pour most of the teriyaki sauce over the mixture and stir until evenly coated.
Assemble the casserole:
Transfer the mixture to the prepared casserole dish and spread it evenly. Pour the remaining sauce over the top.
Bake:
Cover the dish with foil and bake for 20–25 minutes until heated through and vegetables are tender.
Serve:
Remove from the oven, uncover, and garnish with sesame seeds and sliced green onions before serving.

Notes

Rotisserie chicken works perfectly in this recipe and saves time.For extra flavor, lightly sauté the vegetables before mixing them with the rice.If you prefer a thicker sauce, add an extra teaspoon of cornstarch.To add a spicy kick, mix in a little sriracha or red pepper flakes.Brown rice or quinoa can be used instead of white rice for added fiber.