Recipe Background
Teriyaki Chicken Casserole combines the sweet, tangy kick of teriyaki sauce with savory, juicy chicken and your favorite rice — all in one dish! Combined with aromatic garlic, peppery ginger, and the freshness of stir-fry vegetables, you'll find each mouthful more flavorful than the last. It's a unique Asian-fusion take on a traditional Japanese classic that's even tastier than the sum of its parts. Taking less than an hour to make, Teriyaki Chicken Casserole could turn weeknight meals into the centerpiece of your favorite evenings!
Teriyaki Chicken Casserole combines the sweet, tangy kick of teriyaki sauce with savory, juicy chicken and your favorite rice — all in one dish! Combined with aromatic garlic, peppery ginger, and the freshness of stir-fry vegetables, you'll find each mouthful more flavorful than the last. It's a unique Asian-fusion take on a traditional Japanese classic that's even tastier than the sum of its parts. Taking less than an hour to make, Teriyaki Chicken Casserole could turn weeknight meals into the centerpiece of your favorite evenings!
Ingredients
- 3/4 cup low-sodium soy sauce
- 1/2 cup plus 2 tablespoons water divided
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic minced
- 2 tablespoons cornstarch
- 1 pound chicken breasts boneless and skinless
- 1 (12-ounce) bag stir-fry mixed vegetables
- 3 cups brown or white rice cooked
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13 inch baking pan with nonstick cooking spray.
- Mix the 1/2 cup of the water, the soy sauce, the ginger, the brown sugar, and the garlic in a small saucepan and cover.
- Place the saucepan over medium heat and bring it to a boil.
- Once the mixture is boiling, remove the lid and cook for an additional 1 minute.
- In a separate bowl, combine the remaining water and the cornstarch.
- Add the slurry to the sauce mixture, stirring to combine.
- Cook until the sauce begins to thicken, then remove from the heat. Set it aside.
- Place the chicken breasts into the prepared pan.
- Pour 1 cup of the sauce over the chicken breasts.
- Place the chicken breast in the oven, baking until cooked through, about 35 minutes.
- While the chicken cooks, cook the stir-fry vegetables according to the package instructions.
- Remove the chicken from the oven and using two forks, shred the chicken in the dish.
- Add the cooked rice and vegetables to the casserole dish with the chicken.
- Pour most of the remaining sauce, reserving some for serving.
- Toss everything together gently in the casserole dish, until well combined.
- Place the casserole back into the oven and cook for an additional 15 minutes. Remove the casserole from the oven and let it cool for 5 minutes before serving.
- Drizzle with the remaining reserved sauce and serve!
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