Description
This Teriyaki Chicken Casserole is a flavorful and comforting one-pan meal featuring tender shredded chicken, steamed stir-fry vegetables, and cooked rice all mingled in a rich, homemade teriyaki sauce. Perfect for an easy dinner, it combines savory, sweet, and fragrant notes with simple ingredients and a straightforward baking process.
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 and Prepare Pan: Preheat your oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray to prevent sticking.
- Make Teriyaki Sauce: In a small saucepan, combine the 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 to cook for one minute.
- Thicken Sauce: In a separate small dish, stir together 2 tablespoons cornstarch and 2 tablespoons water until smooth. Add this mixture to the boiling sauce and stir continuously. Cook until the sauce thickens, then remove from heat.
- Arrange Chicken and Vegetables: Place the chicken breasts in the prepared baking pan. Arrange the steamed stir-fry vegetables around the chicken evenly.
- Add Sauce and Bake: Pour 1 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.
- Shred Chicken: Remove the pan from the oven and carefully take off the foil. Using two forks, shred the chicken breasts directly in the baking dish.
- Add Rice and Toss: Add the cooked rice to the casserole dish along with most of the remaining teriyaki sauce, reserving some to drizzle at serving. Gently toss everything to combine the shredded chicken, vegetables, rice, and sauce evenly.
- Final Bake and Serve: Return the casserole to the oven and bake uncovered for 10 minutes or until heated through. Remove from oven and let it stand for 5 minutes before serving. Drizzle with the reserved sauce before serving. Enjoy your comforting and delicious teriyaki chicken casserole!
Notes
- For a gluten-free option, substitute tamari or a gluten-free soy sauce for the regular soy sauce.
- If fresh vegetables are preferred, use approximately 3 cups of chopped broccoli, carrots, and snow peas steamed until tender-crisp.
- To save time, cook the rice ahead or use leftover rice from a prior meal.
- Chicken can be substituted with boneless skinless thighs for juicier results but increase baking time to ensure they are fully cooked.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 464 kcal
- Sugar: 21 g
- Sodium: 650 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 70 mg
