Description
This Teriyaki Chicken Casserole is a delicious and comforting one-dish meal featuring tender chicken breast, fresh vegetables, and a savory homemade teriyaki sauce baked to perfection. It combines the sweetness of honey with the tang of rice vinegar and the depth of soy sauce, layered over fluffy rice and vegetables for a balanced, satisfying dinner that serves six.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless, skinless chicken breast, cubed
- 3 cups cooked rice (white or brown)
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, diced
Teriyaki Sauce
- 1/2 cup soy sauce (low sodium if preferred)
- 1/4 cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy cleanup.
- Cook Chicken: In a skillet over medium heat, warm the sesame oil. Add the cubed chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant but not browned, ensuring they release their flavors.
- Make Teriyaki Sauce: Add the soy sauce, honey (or brown sugar), and rice vinegar to the skillet. Bring the mixture to a gentle simmer.
- Thicken Sauce: Stir in the cornstarch slurry and whisk continuously for 2-3 minutes until the sauce thickens to a glossy consistency. Remove the sauce from heat.
- Assemble Casserole: In the greased baking dish, layer the cooked rice first, followed by the browned chicken, and then the vegetables — broccoli florets, shredded carrots, and diced red bell pepper.
- Add Sauce: Pour the thickened teriyaki sauce evenly over the layered ingredients, ensuring all components are coated well.
- Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. This allows the flavors to meld and the vegetables to soften.
- Finish Baking: Remove the foil and continue baking for an additional 10 minutes to let the top brown slightly and the sauce bubble.
- Garnish and Serve: Once baked, sprinkle sesame seeds and chopped green onions over the top for extra texture and flavor. Serve warm and enjoy!
Notes
- Use low sodium soy sauce to control the saltiness of the dish.
- Brown rice can be used instead of white rice for a healthier, fiber-rich option.
- Vegetables can be swapped or added, such as snow peas or mushrooms, according to preference.
- Make sure not to overcook the garlic and ginger to avoid bitterness.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Asian-American
