Description
A flavorful and easy Teriyaki Chicken Casserole featuring tender shredded chicken, steamed stir-fry vegetables, and a savory homemade teriyaki sauce, all baked together and served over cooked rice for a comforting and wholesome meal.
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 Pan: Preheat oven to 350° F and lightly spray a 9×13-inch baking pan with non-stick spray to prevent sticking.
- Make Teriyaki Sauce: In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic. Cover and bring to a boil over medium heat. Once boiling, remove lid and cook for 1 minute to concentrate flavors.
- Thicken Sauce: Stir cornstarch and 2 tablespoons water together in a separate dish until smooth. Add this slurry to the boiling sauce, stirring constantly. Cook until the sauce thickens, then remove from heat.
- Assemble Casserole: Place chicken breasts in the prepared baking pan. Surround the chicken with the steamed stir-fry vegetables. Pour 1 cup of the prepared teriyaki sauce evenly over the chicken and vegetables. Cover the pan tightly with foil.
- Bake Chicken: Bake in the preheated oven for 30 minutes or until the chicken reaches an internal temperature of 165° F. Remove from oven, carefully take off the foil, and shred the chicken directly in the dish using two forks.
- Add Rice and Sauce: Add the cooked rice to the casserole dish with the shredded chicken and vegetables. Pour most of the remaining teriyaki sauce over the mixture, reserving some for serving. Gently toss until everything is combined.
- Heat Through: Return the casserole to the oven and bake for an additional 10 minutes until heated through. Remove and let it stand for 5 minutes before serving.
- Serve: Drizzle the reserved teriyaki sauce over individual servings and enjoy your comforting, delicious casserole.
Notes
- Use low-sodium soy sauce to control salt levels and make the dish healthier.
- You can swap the vegetables for fresh stir-fry veggies; just steam them before adding.
- If preferred, white rice can substitute brown rice for a softer texture.
- Leftovers can be refrigerated up to 3 days and reheated gently in the oven or microwave.
- To make this gluten-free, use a gluten-free soy sauce or tamari.
Nutrition
- Serving Size: 1 serving
- Calories: 464 kcal
- Sugar: 21 g
- Sodium: 500 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 70 mg
