Description
This Teriyaki Chicken Casserole is a flavorful and convenient one-dish meal that combines tender shredded chicken, steamed stir-fry vegetables, and rice all baked together with a savory homemade teriyaki sauce. Perfect for a family dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Teriyaki Sauce
- 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 baking dish: Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray to prevent sticking.
- Make the teriyaki sauce base: Combine soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic in a small saucepan and cover. Bring to a boil over medium heat, then remove the lid and cook for one minute.
- Thicken the sauce: In a separate small bowl, stir together cornstarch and 2 tablespoons water until smooth. Once the sauce is boiling, add this slurry to the saucepan, stirring continuously until the sauce thickens, then remove from heat.
- Arrange chicken and vegetables: Place the chicken breasts in the prepared baking pan. Surround the chicken with the steamed stir-fry vegetables.
- Add sauce and bake: Pour 1 cup of the teriyaki sauce over the chicken and vegetables. Cover the pan with foil and bake for 30 minutes or until the chicken reaches an internal temperature of 165° F.
- Shred chicken: Remove the pan from the oven and carefully take off the foil. Using two forks, shred the chicken directly in the casserole dish.
- Add rice and sauce: Add the cooked rice to the casserole dish along with most of the remaining sauce, reserving some to drizzle when serving. Gently toss everything together until combined.
- Bake again and serve: Return the casserole to the oven and bake for an additional 10 minutes until heated through. Let it stand for 5 minutes before serving. Drizzle each portion with the reserved sauce and enjoy!
Notes
- Use low-sodium soy sauce to control salt content in the dish.
- Steaming the vegetables before adding ensures they stay tender and crisp.
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Leftover sauce can be stored in the refrigerator for up to 3 days and used as a dipping sauce or glaze.
- For a gluten-free version, substitute soy sauce with tamari.
Nutrition
- Serving Size: 1 serving
- Calories: 464 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 70 mg
