Description
This Teriyaki Chicken Casserole is a flavorful and comforting dish combining tender shredded chicken, steamed stir-fry vegetables, and rice, all smothered in a homemade teriyaki sauce. Easy to prepare and baked to perfection, it’s a perfect weeknight meal that combines classic Asian flavors in a convenient casserole format.
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 cornstarch slurry)
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 1 bag (12 ounces) refrigerated stir-fry vegetables (broccoli, carrots, snow peas, etc.) (steamed)
- 3 cups cooked brown or white rice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350° F. Lightly spray a 9×13-inch baking pan with non-stick cooking spray to prevent sticking.
- Make the Teriyaki Sauce Base: In a small saucepan, combine the low-sodium soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic. Cover and bring the mixture to a boil over medium heat. Once boiling, remove the lid and let it cook for one minute to concentrate the flavors.
- Thicken the Sauce: While the sauce is boiling, mix the cornstarch and 2 tablespoons of water in a small dish until smooth. Slowly add this slurry to the boiling sauce, stirring continuously until the sauce thickens. Once thickened, remove the saucepan from heat.
- Assemble and Bake the Casserole: Place the chicken breasts into the prepared baking dish. Arrange the steamed stir-fry vegetables evenly around the chicken. Pour one cup of the prepared teriyaki 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. Remove from the oven and carefully uncover. Using two forks, shred the chicken right in the dish.
- Add Rice and Final Bake: Add the cooked rice to the casserole dish with the shredded chicken and vegetables. Pour most of the remaining teriyaki sauce over the mixture, reserving a little sauce for drizzling before serving. Gently toss everything to combine evenly. Return the casserole to the oven and bake uncovered for an additional 10 minutes, until heated through. Remove from oven and let it rest for 5 minutes before serving. Drizzle each portion with the reserved sauce and enjoy!
Notes
- Use low-sodium soy sauce to control salt levels in the dish.
- Steaming the vegetables beforehand ensures they remain crisp yet tender after baking.
- You can substitute the chicken breasts with thighs if preferred, adjusting cooking time accordingly.
- Leftovers can be refrigerated and reheated within 3 days, making this dish great for meal prep.
- For a gluten-free version, use a gluten-free soy sauce alternative.
