Description
A delicious and easy Teriyaki Chicken Casserole combining tender chicken breasts, steamed stir-fry vegetables, and cooked rice all baked together in a flavorful homemade teriyaki sauce. Perfect for a comforting weeknight dinner that serves 4.
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
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 Prep: Preheat your oven to 350° F and lightly spray a 9×13-inch baking pan with non-stick spray to prevent sticking.
- Make 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 1 minute to blend flavors.
- Thicken Sauce: In a separate bowl, mix cornstarch and 2 tablespoons water until smooth. Slowly add this mixture to the boiling sauce while stirring continuously. Cook until the sauce thickens, then remove from heat.
- Assemble Casserole: Place the chicken breasts in the prepared baking pan. Arrange the steamed stir-fry vegetables evenly around the chicken. Pour 1 cup of the prepared teriyaki sauce over the chicken and vegetables. Cover the pan tightly with foil.
- Bake Chicken: Bake the covered casserole for 30 minutes, or until the internal temperature of the chicken reaches 165° F. Carefully remove the foil and shred the chicken directly in the pan using two forks.
- Add Rice and Sauce: Add the cooked rice to the casserole dish. Pour most of the remaining teriyaki sauce over the mixture, reserving some to drizzle when serving. Gently toss everything until well combined.
- Final Bake and Serve: Return the casserole to the oven and bake uncovered for an additional 10 minutes until heated through. Remove from oven and let stand for 5 minutes. Drizzle the reserved sauce over each serving and enjoy!
Notes
- Use low-sodium soy sauce to control the saltiness of the dish.
- Steaming the vegetables beforehand helps retain their crispness and nutrients.
- You can substitute white rice with brown rice for added fiber.
- Shredding the chicken in the casserole helps the sauce coat every bite.
- Leftovers can be refrigerated for up to 3 days and reheated well.
Nutrition
- Serving Size: 1 serving
- Calories: 464 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 75 mg
