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Teriyaki Chicken Casserole

Tender chicken, fluffy rice, colorful vegetables, and a homemade teriyaki sauce baked together in one dish for an easy, complete weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup cooked chicken breast diced or shredded; rotisserie chicken works great
  • 3 cup cooked white rice jasmine or long-grain; slightly cooled before mixing
  • 1.5 cup broccoli florets fresh or thawed frozen, patted dry
  • 1 red bell pepper, diced
  • 1 cup shredded carrots
  • 3 green onions, sliced divided; half mixed in, half for garnish
  • 0.5 cup low-sodium soy sauce use tamari for gluten-free
  • 0.25 cup honey or brown sugar honey gives a lighter sweetness; brown sugar is deeper and more caramel-like
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced fresh preferred
  • 1 tsp fresh grated ginger
  • 1 tbsp cornstarch for thickening the sauce
  • 2 tbsp water mixed with cornstarch to make a slurry
  • sesame seeds for garnish

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • large mixing bowl
  • whisk
  • aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
  2. In a saucepan over medium heat, combine the soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and fresh grated ginger. Bring to a gentle simmer. In a small bowl, mix the cornstarch and water until smooth. Slowly whisk the slurry into the simmering sauce and cook for 2 to 3 minutes, stirring, until thickened and glossy. Remove from heat.
  3. In a large bowl, combine the cooked rice, chicken, broccoli florets, diced bell pepper, shredded carrots, and half the sliced green onions. Pour most of the teriyaki sauce over the mixture, reserving about a quarter of it for the top. Stir until everything is evenly coated.
  4. Transfer the mixture to the prepared baking dish and spread into an even layer. Drizzle the reserved teriyaki sauce over the top.
  5. Cover the dish tightly with aluminum foil and bake for 20 minutes.
  6. Remove the foil and bake an additional 5 to 10 minutes, until the casserole is heated through and the top is lightly golden.
  7. Remove from the oven and let sit for 5 minutes. Sprinkle with sesame seeds and the remaining sliced green onions before serving.

Notes

Day-old rice works best as it absorbs the sauce without turning mushy. Always thicken the sauce on the stovetop before assembling -- a thin sauce won't coat the rice evenly. Reserve a portion of the sauce to drizzle on top before baking to keep the top layer flavorful. For gluten-free, use tamari in place of soy sauce. For a spicy version, add 1 tsp sriracha or chili garlic sauce to the teriyaki sauce. Pineapple tidbits can be mixed in for a sweeter, kid-friendly variation. Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low with a splash of water, or covered in a 350°F oven for 10 to 12 minutes. Casserole can be assembled up to 24 hours ahead and refrigerated unbaked.