Description
This Teriyaki Chicken Casserole is a comforting and flavorful dish featuring tender chicken breasts baked with stir-fry vegetables and a homemade teriyaki sauce. Served over steamed rice, it’s an easy one-pan meal perfect for a weeknight dinner.
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: Preheat your oven to 350° F and spray a 9×13-inch baking pan with non-stick spray to prevent sticking.
- Make the 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 the lid and cook for one minute.
- Thicken the Sauce: In a separate small dish, stir together cornstarch and 2 tablespoons water until smooth. Add this mixture to the boiling sauce, stirring continuously until the sauce thickens. Remove from heat.
- Assemble the Casserole: Place the chicken breasts in the prepared baking pan. Arrange steamed stir-fry vegetables evenly around the chicken. Pour one cup of the teriyaki sauce over the chicken and vegetables.
- Bake the Chicken: Cover the pan with foil and bake for 30 minutes, or until the chicken reaches an internal temperature of 165° F.
- Shred the Chicken: Remove the casserole from the oven and carefully remove the foil. Using two forks, shred the chicken directly in the pan while it is still warm.
- Add Rice and Sauce: Stir in the cooked rice and most of the remaining teriyaki sauce, reserving some for drizzling when serving. Gently toss everything together to combine.
- Finish Baking: Return the casserole to the oven and bake for another 10 minutes until heated through. Remove from oven and let it stand for 5 minutes before serving.
- Serve: Drizzle the reserved teriyaki sauce over each serving and enjoy your flavorful dish.
Notes
- You can substitute chicken thighs for a juicier option.
- Use any mixed vegetables you prefer, fresh or frozen, but steaming first ensures they cook evenly in the casserole.
- Brown rice adds more fiber and nutrients but white rice can be used for a quicker option.
- Double the sauce ingredients if you like your casserole saucier.
- Make sure to check the chicken temperature with a meat thermometer to ensure it is fully cooked.
Nutrition
- Serving Size: 1 serving
- Calories: 464 kcal
- Sugar: 21 g
- Sodium: 800 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 70 mg
