Tasty Teriyaki Chicken Casserole Recipe
This Teriyaki Chicken Casserole is a deliciously easy baked dish combining tender chicken breasts, fresh vegetables, and flavorful teriyaki sauce served over rice. Perfect for a comforting weeknight meal, it features a sweet and savory homemade sauce made with low-sodium soy sauce, honey, ginger, and garlic, all baked together for a wholesome, protein-rich casserole that’s both healthy and satisfying.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Asian American
Ingredients
Scale
Sauce
- 3/4 cup low-sodium soy sauce (or coconut aminos)
- 1/2 cup water
- 1/4 cup honey (or sugar-free maple syrup)
- 1/2 tsp ground ginger
- 2 cloves garlic, minced (or garlic flakes)
- 2 tbsp cornstarch (or all-purpose flour, potato starch, tapioca starch)
- 2 tbsp water
Casserole
- 1 lb boneless, skinless chicken breasts
- 1 cup broccoli florets (or cauliflower, green beans)
- 1 cup chopped carrots (or bell peppers, zucchini)
- 1 cup snow peas (or sugar snap peas, green beans)
- 3 cups cooked white rice (or brown rice, quinoa, cauliflower rice)
- Cooking spray or oil for baking dish
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with cooking oil to prevent sticking.
- Make the teriyaki sauce base: In a small saucepan, combine 3/4 cup low-sodium soy sauce, 1/2 cup water, 1/4 cup honey, 1/2 tsp ground ginger, and 2 cloves minced garlic. Heat over medium-high heat and bring to a boil for 1 minute to meld the flavors.
- Thicken the sauce: In a small bowl, mix 2 tablespoons water with 2 tablespoons cornstarch to create a slurry. Slowly pour this mixture into the boiling sauce while stirring continuously until the sauce thickens.
- Arrange chicken in dish: Place the boneless, skinless chicken breasts evenly in the prepared baking dish.
- Add vegetables and sauce: Surround the chicken with broccoli florets, chopped carrots, and snow peas. Pour 1 cup of the prepared teriyaki sauce evenly over the chicken and vegetables.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Shred the chicken: Carefully remove the foil and take the chicken out to shred it using two forks while still warm. Return the shredded chicken to the baking dish.
- Combine rice and chicken: Add 3 cups of cooked white rice to the baking dish and mix well, combining the rice, shredded chicken, and vegetables. Pour in most of the remaining teriyaki sauce and stir to coat everything evenly.
- Bake uncovered to finish: Return the casserole uncovered to the oven and bake for an additional 10 minutes to meld flavors and heat through.
- Serve: Remove from the oven and let cool for 5 minutes. Drizzle the remaining teriyaki sauce over the casserole before serving. Enjoy your flavorful teriyaki chicken casserole!
Notes
- Use low-sodium soy sauce or coconut aminos to control the saltiness of the dish.
- Substitute honey with sugar-free maple syrup for a lower sugar option.
- Cornstarch can be replaced with all-purpose flour, potato starch, or tapioca starch as thickening agents.
- Vegetables can be swapped according to preference or availability; cauliflower, bell peppers, zucchini, sugar snap peas, or green beans work great.
- For a lower-carb meal, opt for cauliflower rice instead of white rice.
- Ensure chicken breasts are cooked to an internal temperature of 165°F for food safety.
- Using pre-minced garlic in olive oil saves preparation time without compromising flavor.
Keywords: teriyaki chicken casserole, baked chicken casserole, easy teriyaki recipe, chicken and rice casserole, healthy chicken dinner
Find it online: https://tastybella.com/tasty-teriyaki-chicken-casserole-recipe/
