Description
This Teriyaki Chicken Casserole is a flavorful and hearty dish combining tender chicken breast, fresh vegetables, and a homemade teriyaki sauce baked to perfection over a bed of rice. It’s an easy-to-make casserole that marries the sweet and savory notes of teriyaki with wholesome ingredients for a delicious family-friendly meal.
Ingredients
Scale
Protein & Vegetables
- 1 lb boneless, skinless chicken breast, cubed
- 3 cups cooked rice (white or brown)
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, diced
Teriyaki Sauce
- 1/2 cup soy sauce (low sodium if preferred)
- 1/4 cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
Garnishes
- Sesame seeds
- Chopped green onions
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and to prepare for baking the casserole.
- Cook Chicken: Heat the sesame oil in a skillet over medium heat. Add the cubed chicken and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics & Create Sauce Base: In the same skillet, sauté minced garlic and grated ginger for about 1 minute until fragrant. Then add soy sauce, honey (or brown sugar), and rice vinegar to the skillet, allowing the mixture to simmer gently.
- Thicken Teriyaki Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and whisk continuously until the sauce thickens, which will take approximately 2-3 minutes. Remove the skillet from heat once thickened.
- Assemble Casserole Layers: In the greased baking dish, arrange layers starting with the cooked rice, followed by the browned chicken, then layer on the broccoli florets, shredded carrots, and diced red bell pepper evenly.
- Pour Sauce: Evenly pour the prepared teriyaki sauce over the layered ingredients to coat everything thoroughly.
- Bake Covered & Uncovered: Cover the baking dish with foil and bake for 25 minutes to allow flavors to meld and vegetables to soften. Then remove the foil and bake uncovered for an additional 10 minutes to slightly caramelize and brown the top.
- Garnish and Serve: Once baked, sprinkle sesame seeds and chopped green onions over the casserole for added flavor and visual appeal before serving hot.
Notes
- Use low sodium soy sauce to reduce salt content if desired.
- For added depth, you can substitute brown sugar for honey based on preference.
- Feel free to use either white or brown rice depending on your nutritional goals.
- Ensure chicken is cooked through during sautéing before assembling to avoid undercooked poultry in casserole.
- Covering with foil during baking keeps moisture in, preventing dryness.
- Vegetables can be swapped or increased according to preference.
