Teriyaki Chicken Casserole

By Cookbook Directory

Recipe overview

50 minutes | 15 minutes | 70 minutes

This recipe guides you to make a comforting Teriyaki Chicken Casserole. It combines tender shredded chicken, stir-fry vegetables, and brown rice. Everything is coated in a rich, homemade teriyaki sauce. This Japanese-inspired dish is baked until warm. It's a perfect family meal.

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Serves:
Chicken
Japanese
Meat
Casserole
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Ingredients

  • 0.75 cup - soy sauce
  • 0.5 cup - water
  • 0.25 cup - brown sugar
  • 0.5 teaspoon - ground ginger
  • 0.5 teaspoon - minced garlic
  • 4 tablespoons - cornstarch
  • 2 breasts - chicken breasts (boneless, skinless)
  • 12 ozs - frozen stir-fry vegetables (a mix, such as broccoli, carrots, snap peas)
  • 3 cups - brown rice (uncooked)
  • non-stick cooking spray

cornstarch slurry

  • 2 tablespoons - water (for cornstarch slurry)

Instructions

  1. Preheat your oven to 350°F (175°C).

  2. Lightly spray a 9x13-inch baking pan with non-stick cooking spray.

  3. In a small saucepan, combine 0.75 cup soy sauce, 0.5 cup water, 0.25 cup brown sugar, 0.5 teaspoon ground ginger, and 0.5 teaspoon minced garlic.

  4. Cover the saucepan with a lid. Bring the mixture to a boil over medium heat.

  5. Once boiling, remove the lid. Continue to cook for exactly one minute.

  6. In a separate small dish, stir together 4 tablespoons of cornstarch and 2 tablespoons of water. Mix until the slurry is smooth and lump-free.

  7. Once the sauce in the saucepan is boiling, slowly pour the cornstarch slurry into it. Stir continuously until the sauce begins to thicken. Remove the saucepan from the heat.

  8. Place the 2 boneless, skinless chicken breasts into the prepared 9x13-inch baking pan. Pour 1 cup of the prepared teriyaki sauce evenly over the chicken breasts.

  9. Place the pan with the chicken into the preheated oven. Bake for 35 minutes, or until the chicken is cooked through and no longer pink inside.

  10. While the chicken bakes, cook the 12 oz (about 340g) frozen stir-fry vegetables. Follow the package directions, typically steaming or stir-frying.

  11. Also, cook the 3 cups of uncooked brown rice according to its package directions.

  12. Carefully remove the cooked chicken from the oven. Using two forks, shred the chicken breasts directly in the baking pan.

  13. Add the cooked vegetables and cooked brown rice to the baking pan with the shredded chicken.

  14. Pour most of the remaining teriyaki sauce over the chicken, vegetables, and rice. Reserve a small amount of sauce (about 2-3 tablespoons) for serving.

  15. Gently toss all ingredients together in the baking pan. Ensure everything is well combined and coated with the sauce.

  16. Return the casserole dish to the oven. Bake for an additional 15 minutes.

  17. Remove the casserole from the oven. Let it rest for 5 minutes before serving.

  18. Drizzle each serving with the reserved sauce.