Easy Teriyaki Chicken Casserole
This easy casserole combines tender chicken breasts, steamed stir-fry vegetables, and fluffy rice all coated in a savory homemade teriyaki sauce, then baked to perfection.
Equipment
- Oven
- 9x13-inch baking pan
- Non-stick spray
- Small saucepan
- Foil
- forks
- Separate dish
Ingredients
Casserole Ingredients
- 3/4 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 2 Tablespoons cornstarch
- 2 Tablespoons water for cornstarch mixture
- 1 pound boneless skinless chicken breasts
- 1 bag refrigerated stir-fry vegetables (12 ounces) steamed
- 3 cups cooked brown or white rice
Instructions
Preparation
- Preheat oven to 350°F and spray a 9x13-inch baking pan with non-stick spray.
- Combine soy sauce, ½ cup water, brown sugar, ginger, and garlic in a small saucepan, bring to a boil over medium heat, then cook for one minute without the lid.
- In a separate dish, stir cornstarch and 2 tablespoons of water until smooth, then add to the boiling sauce and cook until thickened before removing from heat.
- Place chicken breasts and steamed vegetables in the prepared pan, pour one cup of sauce over them, cover with foil, and bake for 30 minutes or until chicken reaches 165°F.
- Remove the pan from the oven, carefully take off the foil, and shred the chicken directly in the dish using two forks.
- Add the cooked rice and most of the remaining sauce to the casserole dish, gently toss to combine, and reserve a small amount of sauce for serving.
- Return the dish to the oven for 10 minutes until heated through, then remove and let stand for 5 minutes before serving, drizzling each portion with the reserved sauce.
Notes
This casserole is a perfect weeknight meal; feel free to customize with your favorite stir-fry vegetables or adjust the sweetness of the sauce to your liking.