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
Scale
- 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