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If you’re looking for a satisfying, budget-friendly meal that’s packed with flavor and perfect for the whole family, this Teriyaki Chicken Casserole is exactly what you need. It’s a wholesome, hearty dish that combines tender chunks of chicken, vibrant stir-fry vegetables, fluffy brown rice, and a rich homemade teriyaki sauce. Best of all, it comes together easily with simple pantry ingredients and just one casserole dish.
Whether you’re cooking for a family of six or want to meal prep for the week ahead, this recipe is a dependable go-to. It’s one of those comfort meals that feels like takeout, but made right at home with ingredients you trust.
Why You’ll Love This Recipe
- Budget-Friendly: Uses basic ingredients that you probably already have in your pantry.
- Family-Sized: Makes enough to feed 6–8 people.
- Meal Prep Approved: Tastes just as good reheated, making it perfect for leftovers.
- Customizable: Swap the protein or veggies to suit your tastes.
- Flavor-Packed: That homemade teriyaki sauce is next-level good—sweet, savory, and sticky.
Ingredients
Casserole
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon olive oil (garlic-infused preferred)
- Salt and freshly ground black pepper, to taste
- 32 ounces frozen mixed vegetables (Asian-style, unsauced)
- 3 cups cooked brown rice
Teriyaki Sauce
- ¾ cup low sodium soy sauce
- ½ cup water
- ⅓ cup packed brown sugar
- 1 tablespoon honey
- ¾ teaspoon ground ginger
- ½ teaspoon minced garlic
For the Slurry
- 2 tablespoons cornstarch
- 2 tablespoons cold water
(Optional: A splash of apple cider vinegar to adjust sauce consistency)
Step-by-Step Instructions
1. Prep the Chicken
Start by preheating your oven to 350°F.
Dice the chicken breasts into bite-sized pieces, making sure they’re fairly uniform for even cooking. In a large skillet over medium-high heat, add 1 teaspoon of olive oil. Working in two batches, sear the chicken just until browned on the outside. Sprinkle lightly with salt and black pepper during cooking.
Once browned, remove the chicken and set it aside. Be sure to keep the juices and browned bits (fond) in the pan—those will flavor the vegetables in the next step.
2. Sauté the Vegetables
In the same skillet, add another tablespoon or two of olive oil. Toss in the frozen mixed vegetables directly from the bag. Stir-fry them in the hot pan, letting them soak up all the flavor from the fond. Cook until they’re heated through and slightly tender. Remember, they’ll continue cooking in the oven, so no need to get them too soft now.
Add the sautéed vegetables to the casserole dish with the chicken.
3. Add the Brown Rice
Stir in 3 cups of cooked brown rice. Make sure the rice has had time to cool and dry slightly for best texture in the casserole. Mix gently to combine everything evenly in the casserole dish.
4. Make the Teriyaki Sauce
In a medium saucepan over medium-high heat, combine:
- ¾ cup low sodium soy sauce
- ½ cup water
- ⅓ cup brown sugar
- 1 tablespoon honey
- ¾ teaspoon ground ginger
- ½ teaspoon minced garlic
Stir and bring the mixture to a boil.
While the sauce is heating, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry.
Once the sauce reaches a gentle boil, slowly pour in the slurry while stirring constantly. Continue to cook for 2–3 minutes until the sauce thickens. If the sauce becomes too thick, add a small splash of apple cider vinegar to balance and loosen the texture.
5. Assemble the Casserole
Pour most of the sauce over the chicken, rice, and veggie mixture in the casserole dish. Gently fold everything together so the sauce is evenly distributed. Reserve a few spoonfuls of the sauce to drizzle on top after baking.
6. Bake
Bake the casserole uncovered at 350°F for 15 minutes.
Once baked, remove from the oven and drizzle the remaining teriyaki sauce over the top for an extra boost of flavor.
Tips and Tricks for Success
- Uniform Chicken Size: Cutting your chicken into even pieces helps ensure they cook evenly and stay juicy.
- Use Garlic-Infused Olive Oil: This adds a subtle depth of flavor without needing extra prep.
- Don’t Overcook the Veggies: Keep the vegetables slightly firm before baking to avoid mushiness.
- Let the Sauce Simmer: Don’t rush the sauce. Let it come to a full boil before adding the slurry for the best texture and flavor.
- Cook Rice in Advance: Day-old rice or rice that has cooled and dried out a bit works best in casseroles.
Variations
- Use Chicken Thighs: They’re more budget-friendly and flavorful.
- Add Pineapple Chunks: For a sweet, tropical twist.
- Top with Sesame Seeds: Adds crunch and a nutty flavor.
- Swap the Protein: Try tofu, shrimp, or even leftover rotisserie chicken.
- Use Quinoa or Cauliflower Rice: For a low-carb or gluten-free option.
- Add Green Onions or Cilantro: For fresh color and flavor at the end.
- Make it Spicy: Stir in a dash of sriracha or red pepper flakes into the sauce.
- Make Extra Sauce: The homemade teriyaki is great on stir-fries and bowls.
- Go Vegan: Use tofu and veggie broth in place of chicken.
- Add Crunchy Toppings: Try chopped peanuts, crispy onions, or water chestnuts.
What to Serve with Teriyaki Chicken Casserole
This dish is hearty and complete on its own, but here are some pairing ideas:
- Simple green salad with sesame dressing
- Egg rolls or spring rolls
- Steamed edamame with sea salt
- Roasted or grilled asparagus
- Miso soup
- Cucumber salad
- Garlic green beans
- Japanese-style pickles
- Cold soba noodles
- Steamed dumplings
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions in freezer-safe containers for up to 3 months.
- Reheat: Microwave individual servings or reheat in a 350°F oven until warmed through.
Make-Ahead and Meal Prep Tips
- Cook the rice and chicken ahead of time and store them separately in the fridge.
- Make the sauce in advance and refrigerate in a sealed jar for up to 5 days.
- Assemble the full casserole a day before baking and refrigerate it. Bake just before serving.
- Portion into meal prep containers for easy grab-and-go lunches.
Teriyaki Chicken Casserole
Ingredients
- For the Casserole:
- 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
- 1 tsp olive oil garlic-infused if desired
- Salt and black pepper to taste
- 32 oz frozen mixed vegetables Asian-style, unsauced
- 3 cups cooked brown rice
- For the Teriyaki Sauce:
- ¾ cup low sodium soy sauce
- ½ cup water
- ⅓ cup packed brown sugar
- 1 tbsp honey
- ¾ tsp ground ginger
- ½ tsp minced garlic
- For the Slurry:
- 2 tbsp cornstarch
- 2 tbsp cold water
- Optional: splash of apple cider vinegar to adjust thickness
Instructions
- Preheat oven to 350°F.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until browned. Season lightly with salt and pepper. Set aside.
- Sauté the Veggies: In the same skillet, add a bit more oil and sauté the frozen vegetables until just tender. Combine with the chicken in a large casserole dish.
- Add Rice: Stir in the cooked brown rice with the chicken and vegetable mixture.
- Make the Sauce: In a saucepan, combine soy sauce, water, brown sugar, honey, ginger, and garlic. Bring to a boil. Mix cornstarch and cold water in a small bowl to make a slurry, then stir it into the sauce. Simmer until thickened. Add a splash of apple cider vinegar if too thick.
- Assemble: Pour most of the sauce over the casserole mixture and stir to combine. Reserve a small amount for topping after baking.
- Bake: Bake uncovered for 15 minutes at 350°F.
- Finish & Serve: Drizzle remaining sauce over the top after baking. Serve hot.
Notes
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