Here’s a flavorful Teriyaki Chicken Casserole — sweet, savory, and easy for a weeknight dinner.
🍛 Teriyaki Chicken Casserole
🛒 Ingredients (Serves 4–6)
- 2 cups cooked rice (white, brown, or jasmine)
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 2 cups broccoli florets (fresh or frozen)
- 1 red bell pepper, diced
- ½ cup shredded carrots (optional)
- 1 cup shredded mozzarella or cheddar cheese
- 2–3 green onions, sliced (for garnish)
Teriyaki Sauce:
- ½ cup soy sauce
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
2️⃣ Cook Chicken & Veggies
- In a skillet over medium heat, cook chicken until no longer pink (5–7 minutes).
- Add broccoli, bell pepper, and carrots; sauté 2–3 minutes until slightly tender.
3️⃣ Make Teriyaki Sauce
- In a small saucepan, combine soy sauce, honey, rice vinegar, garlic, and ginger.
- Bring to a simmer over medium heat.
- Stir in cornstarch mixture and cook 1–2 minutes until thickened.
4️⃣ Assemble Casserole
- In a large bowl, mix cooked rice, chicken, vegetables, and teriyaki sauce.
- Transfer to the prepared baking dish.
- Sprinkle shredded cheese evenly on top.
5️⃣ Bake
- Bake 15–20 minutes, until cheese is melted and bubbly.
- Optional: broil 1–2 minutes for a golden top.
6️⃣ Serve
- Garnish with sliced green onions and sesame seeds if desired.
- Serve hot.
🔥 Tips & Variations
- Make it low-carb: Serve over cauliflower rice instead of regular rice.
- Extra protein: Add edamame or tofu for variety.
- Spicy twist: Add ½ tsp crushed red pepper or sriracha to the sauce.
- Make-ahead: Assemble in the baking dish, cover, and refrigerate; bake 25–30 minutes before serving.
If you want, I can provide a one-pan Teriyaki Chicken Casserole that cooks rice, chicken, and vegetables together for minimal cleanup and maximum flavor.
Do you want me to do that?
