Description
A comforting Teriyaki Chicken Casserole featuring tender shredded chicken, steamed stir-fry vegetables, and flavorful teriyaki sauce baked together with rice for a hearty, easy-to-make meal.
Ingredients
Scale
Sauce Ingredients
- 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
- Preheat and prepare pan: Preheat the 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 the 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 one minute.
- Thicken the sauce: In a separate small dish, stir together 2 tablespoons cornstarch and 2 tablespoons water until smooth. Add this slurry to the boiling sauce and stir continuously until the sauce thickens. Remove from heat.
- Assemble casserole: Place the chicken breasts in the prepared baking pan. Arrange the steamed vegetables around the chicken. Pour one cup of the teriyaki sauce over the chicken and vegetables. Cover the pan tightly with foil.
- Bake the chicken: Bake for 30 minutes or until the chicken reaches an internal temperature of 165° F. Remove from the oven and carefully remove the foil. Using two forks, shred the chicken directly in the dish.
- Add rice and sauce: Add the cooked rice to the casserole dish. Pour in most of the remaining teriyaki sauce, reserving some for drizzling when serving. Gently toss everything together to combine evenly.
- Final bake: Return the casserole to the oven and bake for another 10 minutes until heated through.
- Serve: Remove from the oven and let stand for 5 minutes. Drizzle each serving with the reserved sauce. Enjoy your warm and flavorful teriyaki chicken casserole!
Notes
- Use low-sodium soy sauce to control salt levels.
- Steaming vegetables beforehand ensures they stay crisp-tender after baking.
- Shredding the chicken in the casserole helps absorb more of the sauce flavor.
- Brown rice adds more fiber and a nuttier taste, but white rice works fine too.
- You can substitute frozen stir-fry vegetables if fresh are not available—just thaw and drain before using.
- For a gluten-free version, use tamari or gluten-free soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 464 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 70 mg
