Description
A delicious, one-pan Teriyaki Chicken & Rice Casserole loaded with juicy chicken, fluffy rice, and vibrant vegetables, all coated in a rich homemade teriyaki sauce. A family-friendly, meal-prep-friendly dinner that’s both satisfying and easy to make!
Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 2 cups cooked rice (white or brown)
- 1 cup broccoli florets
- 1 cup shredded carrots
- ½ cup frozen peas
- ½ cup diced bell pepper
- ¼ cup low-sodium soy sauce
- 3 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
- ½ cup shredded cheese (optional)
- 2 tbsp sesame seeds
- 2 tbsp chopped green onions
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, combine soy sauce, honey, garlic, ginger, and vinegar over medium heat. Simmer for 2 minutes.
- Mix cornstarch with water to create a slurry, then whisk into the sauce until thickened.
- In a large bowl, combine cooked chicken, rice, broccoli, carrots, peas, and bell peppers.
- Pour teriyaki sauce over the mixture and stir to coat.
- Transfer to a greased 9×13-inch casserole dish.
- Sprinkle with cheese (if using) and cover with foil. Bake for 20 minutes.
- Remove foil and bake for another 5-10 minutes.
- Garnish with sesame seeds and green onions. Serve warm!
Notes
- Substitute chicken with tofu or shrimp for variety.
- Use gluten-free soy sauce for a gluten-free version.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Asian-Inspired