Description
Teriyaki Chicken Casserole is a delicious, family-friendly dish combining tender chicken, stir-fried veggies, fluffy rice, and a homemade teriyaki glaze—all baked together in one cozy casserole. It’s a healthy, balanced, and flavorful way to enjoy takeout-style comfort at home.
Ingredients
Units
Scale
- 2 cups cooked chicken breast, shredded or cubed
- 3 cups cooked brown or white rice
- 1 1/2 cups broccoli florets
- 1 cup julienned carrots
- 1/2 cup snap peas or green beans (optional)
- 1/4 cup chopped green onions (optional)
- 1 tbsp sesame seeds (optional for garnish)
- For the Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey or brown sugar (use keto sweetener for low-carb)
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch
- 1/4 cup water
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish
- In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, and ginger. Bring to a simmer
- In a small bowl, mix cornstarch with water and stir into the sauce. Simmer until thickened, then remove from heat
- In a large bowl, combine cooked rice, chicken, and vegetables
- Pour teriyaki sauce over mixture and toss to combine
- Spread mixture evenly into the casserole dish
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 5–10 minutes
- Garnish with green onions and sesame seeds if desired. Serve warm
Notes
- Substitute chicken with tofu or shrimp for a variation
- Use frozen stir-fry vegetables for convenience
- Great for meal prep – store in the fridge for up to 4 days
- Add crushed red pepper for a spicy kick
Nutrition
- Calories: 480
- Sugar: 10g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
