Description
A delicious and easy Teriyaki Chicken Casserole featuring tender shredded chicken, colorful steamed stir-fry vegetables, and cooked rice all baked together in a savory homemade teriyaki sauce. Perfect for a comforting family dinner that comes together quickly and packs bold flavor.
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
- Prepare the oven and pan: Preheat your oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray to prevent sticking.
- Make the teriyaki sauce base: In a small saucepan, combine 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 cook for 1 minute to reduce slightly.
- Thicken the sauce: In a separate small dish, stir together 2 tablespoons cornstarch with 2 tablespoons water until smooth. Slowly add this slurry to the boiling sauce while stirring. Continue cooking until the sauce begins to thicken, then remove from heat.
- Assemble the casserole: Place the chicken breasts in the prepared baking pan. Arrange the steamed stir-fry vegetables evenly around the chicken. Pour one cup of the prepared teriyaki sauce over the chicken and vegetables.
- Bake the chicken and vegetables: Cover the pan tightly with foil and bake in the preheated oven for 30 minutes, or until the chicken reaches an internal temperature of 165° F.
- Shred the chicken: Carefully remove the foil and use two forks to shred the chicken directly in the baking dish, mixing it with the vegetables and sauce.
- Add rice and combine: Add the cooked rice to the casserole dish. Pour in most of the remaining teriyaki sauce, reserving a small amount for drizzling later. Gently toss everything together until the rice, chicken, and vegetables are well combined.
- Heat through and serve: Return the casserole to the oven and bake uncovered for an additional 10 minutes until heated through. Remove from oven and let stand for 5 minutes. Drizzle the reserved sauce over each serving before serving. Enjoy your flavorful Teriyaki Chicken Casserole!
Notes
- You can substitute chicken thighs for chicken breasts for juicier meat.
- Use any mix of stir-fry vegetables you prefer or have on hand.
- For a lower carb option, serve the casserole over cauliflower rice instead of regular rice.
- Make sure to shred the chicken while still warm to blend better with the sauce.
- The casserole can be stored covered in the refrigerator for up to 3 days and reheated well.
Nutrition
- Serving Size: 1 serving
- Calories: 464 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 75 mg
