If there’s one dish that brings comfort, simplicity, and incredible flavor to a hectic weeknight, it’s this Teriyaki Chicken Casserole. Tender chicken, vibrant stir-fry veggies, and fluffy jasmine rice come together in a glossy, homemade teriyaki sauce that’s just the right blend of sweet and savory. This dish feels like a warm hug in casserole form, and trust me, it’s bound to be a family favorite!
Why You’ll Love This Recipe
- Easy to make: Minimal prep and simple ingredients.
- One-dish meal: Protein, veggies, and carbs all in one place.
- Homemade teriyaki sauce: Rich, flavorful, and far better than store-bought.
Ingredients You’ll Need
Here’s what you’ll need to whip up this crowd-pleaser:
- Chicken: 1 pound boneless, skinless chicken breasts (about 2 large breasts).
- Teriyaki Sauce:
- ⅔ cup low-sodium soy sauce
- ⅔ cup + 2 tablespoons water (divided)
- ½ cup packed light brown sugar
- 2 tablespoons seasoned rice wine vinegar
- 2 teaspoons grated fresh garlic
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch (to make a slurry)
- Veggies: 28.8 oz (2 14.4-ounce bags) frozen stir-fry vegetables, steamed.
- Rice: 3 cups cooked white jasmine rice.
Step-by-Step Instructions
1. Prepare Your Oven and Chicken
- Preheat your oven to 350°F.
- Lightly grease a 9×13 baking dish with non-stick spray.
- Place the chicken breasts into the dish and set aside.
2. Make the Teriyaki Sauce
- In a medium saucepan, combine soy sauce, ⅔ cup water, brown sugar, rice wine vinegar, garlic, ginger, and sesame oil. Bring to a boil over medium-high heat.
- In a small bowl, whisk together 2 tablespoons of water and cornstarch to form a slurry.
- Gradually whisk the slurry into the boiling sauce. Stir constantly for 30-45 seconds until the sauce thickens and becomes glossy. Remove from heat.
3. Cook the Chicken
- Pour 1 cup of teriyaki sauce over the chicken in the baking dish.
- Cover with foil and bake for 30-35 minutes or until the chicken reaches an internal temperature of 165°F.
4. Shred the Chicken
- Carefully remove the baking dish from the oven and shred the chicken directly in the dish using two forks.
5. Assemble the Casserole
- Add the steamed vegetables, cooked rice, and remaining teriyaki sauce to the dish with the shredded chicken.
- Mix everything evenly, reserving a few tablespoons of sauce for garnish if desired.
6. Final Bake
- Spread the mixture evenly in the dish and bake for another 10-15 minutes until heated through.
- Drizzle reserved teriyaki sauce over the top before serving.
Helpful Tips for Perfect Teriyaki Chicken Casserole
- Thicker Sauce: If your teriyaki sauce feels too thin, simmer it longer or add a touch more cornstarch slurry.
- Fresh Veggies: If you prefer, use fresh stir-fry vegetables. Just sauté them lightly before adding.
- Rice Options: Jasmine rice is my favorite for its aroma and texture, but feel free to use brown rice or even cauliflower rice for a low-carb option.
Substitutions and Variations
- Protein Swap: Use boneless, skinless chicken thighs or even tofu for a vegetarian twist.
- Veggie Choices: Swap stir-fry veggies for broccoli, snap peas, or bell peppers.
- Gluten-Free Option: Use tamari or coconut aminos in place of soy sauce.
Frequently Asked Questions
Q: Can I make this ahead of time?
Absolutely! You can prepare the casserole up to the final bake, cover, and refrigerate for up to a day. Bake as instructed when ready to serve.
Q: Can I freeze this casserole?
Yes! Please keep it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What’s the best way to reheat leftovers?
Reheat in the oven at 350°F or use a microwave until thoroughly warmed. Add a splash of water or reserved teriyaki sauce to keep it moist.
Storing Leftovers
- Refrigerator: Keep in an airtight container for up to 3 days.
- Freezer: Store in freezer-safe containers for up to 3 months.
More Recipes to Try
If you loved this Teriyaki Chicken Casserole, you might also enjoy:
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Teriyaki Chicken Casserole: A One-Pan Wonder for Busy Weeknights
- Total Time: 55 minutes
- Yield: 4 servings (approximately 2½ cups each) 1x
Description
Teriyaki Chicken Casserole combines tender chicken, vibrant stir-fry vegetables, and fluffy jasmine rice coated in a rich, homemade teriyaki sauce. This easy, wholesome one-dish dinner is perfect for busy weeknights and packed with flavor your family will love!
Ingredients
- 1 pound boneless, skinless chicken breasts (about 2 large breasts)
- ⅔ cup low-sodium soy sauce
- ⅔ cup + 2 tablespoons water (divided)
- ½ cup light brown sugar, packed
- 2 tablespoons seasoned rice wine vinegar
- 2 teaspoons grated fresh garlic
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 28.8 ounces (2 14.4-ounce bags) frozen stir-fry vegetables, steamed
- 3 cups cooked jasmine rice
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish with non-stick spray.
- Place the chicken breasts into the prepared dish and set aside.
- In a medium saucepan, combine soy sauce, ⅔ cup water, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Bring to a boil over medium-high heat.
- In a small bowl, whisk 2 tablespoons of water with cornstarch to make a slurry.
- Gradually whisk the slurry into the boiling sauce. Stir constantly for 30-45 seconds until thickened. Remove from heat.
- Pour 1 cup of the teriyaki sauce over the chicken. Cover the dish with foil and bake for 30-35 minutes, until the chicken reaches 165°F internally.
- Remove the dish from the oven and shred the chicken directly in the dish using two forks.
- Add the steamed vegetables, cooked rice, and remaining teriyaki sauce to the dish. Mix to combine evenly.
- Return to the oven and bake uncovered for 10-15 minutes, until warmed through.
- Optionally, drizzle reserved teriyaki sauce over the casserole before serving.
Notes
- Use fresh stir-fry vegetables if preferred; lightly sauté before adding.
- Substitute chicken breasts with chicken thighs or tofu for a variation.
- For gluten-free, replace soy sauce with tamari or coconut aminos.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: LUNCH
This Teriyaki Chicken Casserole is comfort food at its finest: a perfect balance of hearty, healthy, and utterly satisfying. I can’t wait for you to try it—let me know how it turns out!