Go Back

Teriyaki Chicken Casserole

A hearty and flavorful casserole with tender chicken, fresh broccoli, and rice all tossed in a homemade teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Comfort Food
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked rice brown or white
  • 2 lbs boneless chicken breast cut into bite-sized pieces
  • 3 cups broccoli florets
  • 1 red bell pepper diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tsp ginger fresh grated
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp cornstarch mixed with water to make slurry
  • 2 tbsp sesame seeds for garnish
  • 3 green onions sliced, for garnish

Equipment

  • Baking dish (9x13)
  • Large skillet
  • Saucepan
  • Mixing spoon

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
  2. Cook rice according to package instructions and set aside.
  3. In a saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer until slightly thickened. Stir in cornstarch slurry to thicken further, then remove from heat.
  4. In a skillet, heat oil and cook chicken pieces until golden and cooked through. Remove and set aside.
  5. In the same skillet, sauté onion, bell pepper, and broccoli until slightly tender.
  6. In the prepared dish, combine rice, chicken, and vegetables. Pour teriyaki sauce over and toss gently to coat.
  7. Bake for 15–20 minutes until heated through. Garnish with sesame seeds and green onions before serving.

Notes

For a lighter option, use cauliflower rice. This casserole can also be frozen before baking for up to 3 months.