Description
Indulge in this flavorful and easy-to-make Teriyaki Chicken Casserole that combines tender chicken, savory vegetables, and fragrant rice in a delicious Asian-inspired dish. Perfect for a quick weeknight dinner or meal prep.
Ingredients
Scale
Chicken Casserole:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 (12 oz) bag frozen stir-fry vegetables (or 3 cups chopped fresh veggies like broccoli, bell pepper, and carrots)
- 2 cups cooked brown or white rice
Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
Garnish:
- Green onions and sesame seeds for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a small saucepan over medium heat, combine soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. In a separate small bowl, whisk cornstarch with 1 tablespoon water and stir into the sauce. Simmer until thickened, about 1–2 minutes, then remove from heat.
- In a large bowl, combine cooked rice, shredded chicken, and vegetables. Pour the teriyaki sauce over the mixture and toss to coat evenly.
- Transfer to the prepared baking dish and spread evenly. Cover with foil and bake for 20–25 minutes, or until heated through.
- Remove from the oven, garnish with green onions and sesame seeds if desired, and serve warm.
Notes
- Use rotisserie chicken for a time-saving shortcut.
- Feel free to swap in quinoa or cauliflower rice for a low-carb version.
- This casserole reheats well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 9g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
