Description
This Teriyaki Chicken Casserole is a delicious and easy-to-make dish that combines tender chicken, fluffy rice, and vibrant vegetables in a savory homemade teriyaki sauce. Baked to perfection, this Asian-inspired casserole is sure to become a family favorite.
Ingredients
Scale
For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Casserole:
- 2 cups cooked chicken breast, shredded or cubed
- 4 cups cooked rice (white or brown)
- 3 cups steamed broccoli florets
- 1 cup shredded carrots
- 1/2 cup chopped red bell pepper (optional)
- 2 tablespoons sliced green onions and sesame seeds for garnish (optional)
Instructions
- Preheat the oven and prepare the sauce: Preheat oven to 350°F. In a saucepan, combine soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Simmer and thicken with cornstarch slurry.
- Mix the casserole: Combine chicken, rice, broccoli, carrots, and bell pepper. Toss with teriyaki sauce.
- Bake: Spread mixture in a casserole dish and bake for 20–25 minutes.
- Garnish and serve: Garnish with green onions and sesame seeds before serving.
Notes
- You can use rotisserie chicken for convenience.
- Swap in frozen vegetables (thawed and drained) if needed.
- Add pineapple chunks for a sweet twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 55 mg
