Description
This Teriyaki Chicken and Rice Casserole is a savory, sweet, and satisfying one-dish meal packed with juicy chicken, fluffy rice, and colorful vegetables all coated in a rich homemade teriyaki sauce. It’s the perfect weeknight dinner, meal prep option, or crowd-pleasing dish that combines bold Asian-inspired flavors with classic comfort food appeal.
Ingredients
- Boneless, skinless chicken breasts, diced
- Cooked white rice
- Broccoli florets
- Carrots, thinly sliced
- Red bell pepper, chopped
- Frozen peas
- Soy sauce
- Honey
- Rice vinegar
- Garlic cloves, minced
- Fresh ginger, grated
- Cornstarch
- Water
- Sesame oil
- Green onions, sliced
- Sesame seeds
Instructions
- Prepare the Teriyaki Sauce: In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Bring to a simmer. In a small bowl, mix cornstarch with water to create a slurry, then add to the saucepan. Stir until the sauce thickens. Remove from heat and set aside.
- Sauté the Chicken: In a large skillet, heat sesame oil over medium-high heat. Add diced chicken and cook until browned and cooked through. Remove from heat.
- Blanch the Vegetables: In a pot of boiling water, briefly cook broccoli florets, sliced carrots, and chopped red bell pepper until tender-crisp. Drain and set aside.
- Assemble the Casserole: In a large mixing bowl, combine cooked rice, sautéed chicken, blanched vegetables, and frozen peas. Pour the teriyaki sauce over the mixture and stir until everything is evenly coated.
- Bake: Transfer the mixture to a greased baking dish. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until heated through and slightly golden on top.
- Garnish and Serve: Remove from the oven and sprinkle with sliced green onions and sesame seeds before serving.
Notes
- Substitute brown rice for a healthier option (adjust cooking time accordingly).
- If you prefer extra saucy casserole, double the teriyaki sauce.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Serve with a side salad, egg rolls, or a drizzle of sriracha for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired