Description
Teriyaki Chicken Casserole brings weeknight dinner magic straight to your kitchen table with zero fuss and maximum flavor. Tender chicken, sticky sauce, and fluffy rice combine for a comforting meal that satisfies hunger and delights taste buds in one simple, hearty dish.
Ingredients
Scale
Protein:
- 1 pound boneless skinless chicken breasts
Sauce and Seasoning:
- ⅔ cup low sodium soy sauce
- ½ cup packed light brown sugar
- 2 tablespoons seasoned rice wine vinegar
- 2 teaspoons grated fresh garlic
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- ⅔ cup + 2 tablespoons water
Sides:
- 28.8 ounces frozen stir-fry vegetables
- 3 cups cooked white jasmine rice
Instructions
- Preheat your oven to 350°F and coat a 9×13-inch baking dish with non-stick cooking spray.
- Arrange 1 pound of chicken breasts inside the prepared baking dish.
- Combine soy sauce, water, brown sugar, rice wine vinegar, garlic, ginger, and sesame oil in a medium saucepan over medium-high heat.
- Whisk 2 tablespoons water with cornstarch in a separate small bowl to create a smooth slurry.
- Pour cornstarch mixture into boiling sauce and continuously whisk for 30-45 seconds until the sauce thickens.
- Drizzle 1 cup of teriyaki sauce directly over chicken breasts in the baking dish.
- Cover the dish with aluminum foil and bake for 30-35 minutes until chicken reaches 165°F internal temperature.
- Remove foil and carefully shred chicken using two forks within the hot baking dish.
- Add 28.8 ounces of steamed stir-fry vegetables and 3 cups cooked jasmine rice to the shredded chicken.
- Stir ingredients gently to distribute sauce and spread mixture evenly.
- Return uncovered dish to 350°F oven and bake for an additional 10-15 minutes until thoroughly heated.
- Optional: Drizzle remaining teriyaki sauce over casserole before serving.
Notes
- Make your own teriyaki sauce from scratch for better flavor control and less sodium than store-bought versions.
- Swap chicken breasts for thighs if preferring more tender meat with deeper flavor profile.
- For gluten-free adaptation, replace standard soy sauce with tamari and verify cornstarch is certified gluten-free.
- Meal prep tip: Cook extra chicken and sauce to store separately in refrigerator for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 446 kcal
- Sugar: 15 g
- Sodium: 1015 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg