Description

This Teriyaki Chicken and Rice Casserole is the perfect combination of savory, sweet, and hearty flavors in one easy dish. Tender chicken, wholesome brown rice, vibrant vegetables, and a rich homemade teriyaki sauce come together for a satisfying meal that’s perfect for busy weeknights or meal prep. It’s a one-pan wonder that delivers comfort, nutrition, and bold flavor with minimal effort!

Ingredients

Scale

For the Teriyaki Sauce:

¾ cup low-sodium soy sauce
½ cup water
⅓ cup packed brown sugar
1 tablespoon honey
¾ teaspoon ground ginger
1 teaspoon olive oil
½ teaspoon minced garlic
2 tablespoons cornstarch
2 tablespoons water (for slurry)

For the Casserole:

1.5 pounds boneless, skinless chicken breasts
32 oz frozen mixed vegetables (such as peas, carrots, and bell peppers)
1 cup pineapple tidbits, drained
3 cups cooked brown rice

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Instructions

Prepare the Teriyaki Sauce – In a saucepan over medium heat, combine soy sauce, water, brown sugar, honey, ginger, olive oil, and garlic. Stir until the sugar dissolves. Bring to a boil. In a separate bowl, mix cornstarch with 2 tablespoons of water to form a slurry. Slowly whisk the slurry into the boiling sauce until thickened. Remove from heat.
Bake the Chicken – Preheat the oven to 350°F (175°C). Place chicken breasts in a 9×13-inch baking dish. Pour 1 cup of the teriyaki sauce over the chicken. Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, shred the chicken in the dish.
Assemble the Casserole – While the chicken bakes, cook the frozen mixed vegetables according to package instructions. Prepare the brown rice if not already cooked. Add the vegetables, rice, and pineapple tidbits to the casserole dish with the shredded chicken. Pour most of the remaining teriyaki sauce over the mixture, saving a small portion for drizzling before serving. Stir to combine.
Final Bake and Serve – Return the casserole to the oven and bake for an additional 15 minutes until heated through. Drizzle with the reserved teriyaki sauce before serving. Optional toppings include chopped green onions or sesame seeds for extra flavor.

Notes

Substitutions: You can swap chicken breasts for boneless, skinless chicken thighs for a juicier texture.
Rice Options: White rice can be used instead of brown rice but will require less cooking time.
Vegetarian Version: Substitute the chicken with tofu or chickpeas and use vegetable broth instead of soy sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
Reheating: Warm in the microwave or on the stovetop with a splash of water or broth to keep it moist.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baked
Cuisine: Asian-Inspired