Description
This Teriyaki Chicken Casserole is a flavorful, wholesome, and easy-to-make dish featuring tender chicken, fluffy rice, crisp vegetables, and a rich homemade teriyaki sauce. Perfect for a comforting family dinner or meal prep, this casserole combines sweet and savory flavors in a delicious, one-pan meal.
Ingredients
Scale
For the Casserole:
- 2 boneless, skinless chicken breasts (cooked and cubed)
- 2 cups cooked rice (white or brown)
- 2 cups broccoli florets
- 1 cup green peas
- ½ cup shredded carrots (optional)
- ¼ cup chopped green onions (for garnish)
For the Homemade Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- 3 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Cook the chicken in a pan over medium heat until golden brown and fully cooked. Chop into bite-sized cubes.
- Prepare the rice and vegetables: If not already cooked, prepare the rice according to package instructions. Blanch the broccoli and peas in boiling water for 2 minutes to retain their vibrant color and texture.
- Make the teriyaki sauce: In a small saucepan, combine soy sauce, honey, garlic, ginger, and rice vinegar. Bring to a simmer, then add the cornstarch slurry, stirring continuously until thickened. Remove from heat and stir in sesame oil.
- Assemble the casserole: In a large bowl, combine the cooked rice, chicken, broccoli, peas, and carrots. Pour the teriyaki sauce over the mixture and toss until well coated.
- Bake the casserole: Transfer the mixture to the prepared baking dish, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes if a crispier top is desired.
- Garnish and serve: Let the casserole rest for 5 minutes, then garnish with chopped green onions. Serve warm and enjoy!