Teriyaki Chicken and Rice Casserole Recipe

Introduction

This Teriyaki Chicken and Rice Casserole is a comforting, flavorful dish that brings the taste of homecooked Asian-inspired meals to your table. Packed with tender chicken, vibrant vegetables, and a sweet-savory sauce, it’s perfect for a family dinner or meal prep.

Ingredients

• 3/4 cup low sodium soy sauce
• 1/2 cup water
• 1/3 cup packed brown sugar
• 1 tablespoon honey
• 3/4 teaspoon ground ginger
• 1 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 2 tablespoons cornstarch (for slurry)
• 2 tablespoons water (for slurry)
• 1.5 pounds boneless skinless chicken breasts
• 32 oz frozen mixed vegetables (unsauced Asian varieties)
• 1 cup pineapple tidbits (drained, packed in juice)
• 3 cups cooked brown rice

Instructions

1. Step 1: In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ground ginger, olive oil, and minced garlic. Stir until the sugar dissolves, then cover and heat over medium until it reaches a boil.
2. Step 2: In a small bowl, mix cornstarch with 2 tablespoons water to create a slurry. Gradually add the slurry to the boiling sauce, stirring constantly until it thickens. Remove from heat and set aside.
3. Step 3: Preheat your oven to 350°F (175°C). Place the chicken breasts in a 9×13-inch casserole dish and pour 1 cup of the teriyaki sauce over them, ensuring they are evenly coated.
4. Step 4: Bake the chicken for 30-35 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, shred the chicken into bite-sized pieces directly in the dish.
5. Step 5: While the chicken is baking, steam or cook the frozen mixed vegetables according to package instructions. Prepare the brown rice as directed on its package.
6. Step 6: Add the shredded chicken, cooked vegetables, pineapple tidbits, and cooked brown rice to the casserole dish. Pour most of the remaining teriyaki sauce over the mixture, saving a small amount for garnish. Stir everything to combine well.
7. Step 7: Return the assembled casserole to the oven and bake for 15 minutes at 350°F until heated through. Before serving, drizzle with the reserved teriyaki sauce for an extra burst of flavor.

Tips & Variations

• For extra flavor, marinate the chicken in half of the teriyaki sauce for 30 minutes before baking.
• Substitute brown rice with jasmine or basmati rice for a different texture.
• Add chopped green onions or sesame seeds as a garnish for a fresh finishing touch.
• Use fresh vegetables instead of frozen for a crunchier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust baking time as needed to ensure they are fully cooked.

Is there a vegetarian version of this casserole?

You can replace the chicken with firm tofu or tempeh and use vegetable broth in the sauce instead of soy sauce with chicken for a vegetarian-friendly dish.

Teriyaki Chicken and Rice Casserole Recipe

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★★★★★

4.8 from 90 reviews

• Author: Charlotte
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

This Teriyaki Chicken and Rice Casserole combines tender boneless chicken breasts baked in homemade teriyaki sauce with nutritious mixed vegetables, pineapple tidbits, and brown rice. The dish offers a perfect blend of sweet and savory flavors, layered into a hearty casserole that is simple to prepare and perfect for a family meal.

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Ingredients

Scale 1x2x3x

Teriyaki Sauce

• 3/4 cup low sodium soy sauce
• 1/2 cup water
• 1/3 cup packed brown sugar
• 1 tablespoon honey
• 3/4 teaspoon ground ginger
• 1 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 2 tablespoons cornstarch (for slurry)
• 2 tablespoons water (for slurry)

Main Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 32 oz frozen mixed vegetables (unsauced Asian varieties)
• 1 cup pineapple tidbits (drained, packed in juice)
• 3 cups cooked brown rice

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Instructions

1. Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ginger, olive oil, and minced garlic. Stir the mixture until the brown sugar dissolves completely. Cover the saucepan, heat over medium heat, and bring the sauce to a boil.
2. Thicken the Sauce: In a small bowl, mix the cornstarch and 2 tablespoons water to create a slurry. Gradually add this slurry to the boiling sauce while stirring constantly. Continue cooking until the sauce thickens. Once thickened, set the teriyaki sauce aside.
3. Prepare the Chicken: Preheat your oven to 350°F (175°C). Place the boneless skinless chicken breasts in a 9×13-inch casserole dish. Pour 1 cup of the prepared teriyaki sauce evenly over the chicken, ensuring all pieces are well coated.
4. Bake the Chicken: Bake the chicken breasts in the preheated oven for 30 to 35 minutes or until a meat thermometer registers an internal temperature of 165°F (74°C). Once cooked, shred the chicken directly in the casserole dish into bite-sized pieces.
5. Prepare Vegetables and Rice: While the chicken is baking, steam or cook the frozen mixed vegetables according to the package instructions. Prepare the brown rice as directed on its packaging.
6. Assemble the Casserole: Add the shredded chicken, cooked vegetables, pineapple tidbits, and cooked brown rice into the casserole dish with the chicken juices. Pour most of the remaining teriyaki sauce over the mixture, reserving a small amount for drizzling. Stir gently to combine all ingredients evenly.
7. Bake and Serve: Return the casserole to the oven and bake at 350°F for 15 minutes or until heated through. Before serving, drizzle the remaining teriyaki sauce over the top for extra flavor.

Notes

• Use low sodium soy sauce to control salt content in the dish.
• Ensure chicken is cooked thoroughly to 165°F for food safety.
• Pineapple tidbits add a balance of sweetness that complements the savory teriyaki flavors but can be omitted for less sweetness.
• Using frozen mixed Asian vegetables adds convenience and nutrition.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• For a gluten-free version, use gluten-free soy sauce.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian American

Keywords: teriyaki chicken casserole, baked teriyaki chicken, chicken rice casserole, easy casserole recipe, healthy teriyaki chicken