Description
Teriyaki chicken casserole brings comfort straight from your kitchen to the dinner table with zero fuss. Packed with savory flavors and easy ingredients, this hearty meal delivers quick satisfaction for hungry families craving something delicious.
Ingredients
Scale
Main Protein:
- 1 pound boneless skinless chicken breasts
Grains:
- 3 cups cooked rice
Vegetables and Sauce:
- 12 ounces stir-fry vegetables
- ¾ cup low-sodium soy sauce
- ½ cup water
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- ½ teaspoon ground ginger
- ½ teaspoon minced garlic
Instructions
- Preheat your oven to 350°F and coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- In a small saucepan, combine ¾ cup soy sauce, ½ cup water, ¼ cup brown sugar, ½ teaspoon ground ginger, and ½ teaspoon minced garlic. Bring the mixture to a boil.
- Whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour this into the boiling sauce and stir until it thickens, then remove from heat.
- Place 1 pound of chicken breasts in the prepared baking dish and scatter 12 ounces of stir-fry vegetables around them. Pour 1 cup of the teriyaki sauce over the chicken and vegetables.
- Cover the dish with foil and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the foil carefully and shred the chicken directly in the baking dish using two forks.
- Add 3 cups of cooked rice to the dish and mix in most of the remaining sauce, reserving a small amount for serving.
- Return the uncovered dish to the oven for 10 minutes to heat everything thoroughly.
- Allow the casserole to rest for 5 minutes before serving, then drizzle the remaining sauce on top.
Notes
- Always use low-sodium soy sauce to control the salt level in your teriyaki sauce, giving you more flexibility with seasoning.
- Fresh ginger and garlic make a massive difference in flavor compared to dried or powdered versions, so take the extra minute to mince them finely.
- When shredding chicken, wait just a few minutes after removing from the oven so it’s cool enough to handle but still warm enough to pull apart easily.
- For a gluten-free version, swap regular soy sauce for tamari and use cornstarch as a thickener, which works perfectly in this recipe.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 362 kcal
- Sugar: 9 g
- Sodium: 560 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg