Description
This Teriyaki Chicken Casserole is a delicious and easy-to-make dish featuring tender shredded chicken breasts baked with steamed stir-fry vegetables and a savory homemade teriyaki sauce, all combined with cooked rice for a comforting and flavorful meal perfect for weeknight dinners.
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 the oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray to prevent sticking during baking.
- Make Teriyaki Sauce Base: In a small saucepan, combine the soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic. Cover the saucepan and bring the mixture to a boil over medium heat. Once boiling, remove the lid and cook for an additional minute to blend flavors.
- Thicken Sauce: In a separate small dish, stir together the cornstarch and 2 tablespoons water to create a smooth slurry. Slowly add this slurry to the boiling sauce while stirring. Continue cooking until the sauce thickens, then remove the saucepan from heat.
- Assemble and Bake: Place the boneless skinless chicken breasts in the prepared baking pan. Arrange the steamed stir-fry vegetables around the chicken. Pour 1 cup of the prepared teriyaki sauce evenly over the chicken and vegetables. Cover the pan tightly with foil and bake in the preheated oven for 30 minutes, or until the internal temperature of the chicken reaches 165° F. Remove from oven.
- Shred Chicken: Carefully remove the foil and shred the chicken breasts directly in the baking dish using two forks, mixing them slightly with the vegetables.
- Add Rice and Combine: 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 sauce to drizzle on top when serving. Gently toss everything together until combined.
- Final Bake and Serve: Return the casserole to the oven and bake for an additional 10 minutes, or until everything is heated through. Remove from oven, let it stand for 5 minutes to settle, then drizzle the reserved sauce over each serving and enjoy.
Notes
- You can steam vegetables fresh or use pre-steamed frozen vegetables as a convenient alternative.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Brown rice adds a nuttier flavor and more fiber than white rice, but either works well.
- Make sure to check the internal temperature of the chicken to ensure it is fully cooked at 165°F.
- Leftovers can be refrigerated and reheated for a quick meal the next day.
