Description
This Teriyaki Chicken Casserole is a flavorful, comforting dish featuring tender shredded chicken, steamed stir-fry vegetables, and brown or white rice tossed in a homemade teriyaki sauce. Baked to perfection and topped with a savory-sweet glaze, it’s an easy weeknight meal that brings together vibrant veggies and protein in one satisfying pan.
Ingredients
Scale
Teriyaki Sauce
- 3/4 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 1 bag (12 ounces) refrigerated stir-fry vegetables (broccoli, carrots, snow peas, steamed)
- 3 cups cooked brown or white rice
Instructions
- Prepare the baking pan. Preheat the oven to 350°F. Spray a 9×13-inch baking pan with non-stick spray to prevent sticking.
- Make the teriyaki sauce base. In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic. Cover and bring to a boil over medium heat. Once boiling, remove the lid and continue cooking for one minute to infuse flavors.
- Thicken the sauce. In a separate bowl, mix together cornstarch and 2 tablespoons water until smooth. Add this slurry to the boiling sauce while stirring continuously. Cook until the sauce thickens, then remove from heat.
- Assemble and bake the casserole. Place the chicken breasts in the prepared baking pan. Arrange the steamed stir-fry vegetables around the chicken. Pour one cup of the thickened sauce over the chicken and vegetables. Cover the pan tightly with foil and bake for 30 minutes or until the chicken reaches an internal temperature of 165°F. Carefully remove the foil and shred the chicken directly in the pan using two forks.
- Combine and finish baking. Add the cooked rice to the casserole dish and pour in most of the remaining sauce, reserving some for serving. Gently toss all ingredients together until well combined. Return the pan uncovered to the oven and bake for an additional 10 minutes until heated through. Let the casserole stand for 5 minutes before serving. Drizzle each serving with the reserved sauce for extra flavor. Enjoy!
Notes
- Use low-sodium soy sauce to control salt levels in the dish.
- Ensure vegetables are steamed beforehand to keep cooking times consistent.
- Shredding the chicken in the pan helps absorb flavors directly from the sauce.
- You can substitute chicken thighs for more tender, juicy meat.
- Brown rice adds extra fiber and nutrients but white rice works well for a softer texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
