Description

This Teriyaki Chicken Casserole is a flavorful and healthy dinner option featuring tender chicken, vibrant stir-fry vegetables, and perfectly cooked rice, all tossed in a homemade teriyaki sauce. Simple, satisfying, and perfect for busy weeknights!

Ingredients

Units Scale

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
1 pound boneless, skinless chicken breasts
1 bag (12 ounces) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
3 cups cooked brown or white rice

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Instructions

Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking pan with non-stick spray.
In a small saucepan, combine soy sauce, water, brown sugar, ginger, and garlic. Cover and bring to a boil over medium heat. Once boiling, remove the lid and cook for 1 minute.
In a small bowl, whisk together cornstarch and 2 tablespoons of water until smooth. Gradually add the mixture to the saucepan, stirring until the sauce thickens. Remove from heat.
Arrange chicken breasts in the prepared pan and spread stir-fry vegetables around them. Pour 1 cup of teriyaki sauce over the chicken and vegetables. Cover with foil and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the pan from the oven. Shred the chicken with two forks and mix it with the vegetables. Add the cooked rice to the dish. Pour most of the remaining sauce over the mixture and toss gently to combine.
Return the casserole to the oven and bake for an additional 10 minutes, until heated through. Let it rest for 5 minutes.
Drizzle remaining sauce over each serving. Serve warm and enjoy!

Notes

Use fresh or frozen vegetables depending on availability. Adjust cooking times slightly for frozen veggies.
For extra flavor, marinate the chicken in some of the teriyaki sauce before cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.