Description
This Easy Teriyaki Chicken Casserole is the perfect one-pan dinner made with juicy chicken, colorful veggies, and a glossy homemade teriyaki sauce over fluffy rice. It’s family-friendly, freezer-ready, and packs bold flavor with simple ingredients.
Ingredients
2 cups cooked white or brown rice
1 lb boneless skinless chicken breasts or thighs, diced
1 cup broccoli florets
1/2 cup julienned carrots
1/2 cup sliced bell peppers (red/yellow)
2 green onions, sliced
1 tablespoon sesame seeds (optional)
For the Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1/4 cup honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch + 2 tablespoons water (slurry)
1 teaspoon grated fresh ginger
2 cloves garlic, minced
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Cook chicken in a skillet over medium heat until lightly browned. Add broccoli, carrots, and bell peppers. Cook 3–4 minutes.
3. In a saucepan, combine soy sauce, honey, vinegar, garlic, and ginger. Simmer. Stir in cornstarch slurry and whisk until thickened.
4. Spread rice in the baking dish. Top with chicken and veggies. Pour sauce over and mix gently.
5. Cover with foil and bake for 20 minutes. Remove foil, bake 10 more minutes. Garnish with green onions and sesame seeds.
Notes
Use tamari for a gluten-free version.
Add pineapple chunks for a Hawaiian twist.
Make it spicy by adding sriracha to the sauce.
Use leftover chicken to save time.
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