Teriyaki Chicken Casserole
Juicy chicken baked in a savory-sweet teriyaki sauce with tender vegetables and melted cheese. A simple, flavorful meal that’s perfect for weeknight dinners or family gatherings.
Servings: 8
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
Store leftovers in the fridge for up to 4 days.
Great for meal prep or freezing in individual portions.
Customize with chicken thighs, tofu, or shrimp.