Description
This Teriyaki Chicken Casserole is a flavorful and hearty dish that combines tender chicken breast, fresh vegetables, and sticky teriyaki sauce baked to perfection over rice. Perfect for family dinners, it offers a balance of savory, sweet, and tangy notes with a crispy top, garnished with sesame seeds and green onions.
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 Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside.
- Cook Chicken: Heat sesame oil in a skillet over medium heat. Add the cubed chicken and cook until browned on all sides, approximately 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add minced garlic and grated ginger, sautéing for about 1 minute until fragrant, being careful not to burn them.
- Make Teriyaki Sauce: Pour in the soy sauce, honey (or brown sugar), and rice vinegar into the skillet. Bring the mixture to a gentle simmer. Stir in the cornstarch slurry and whisk continuously until the sauce thickens, about 2-3 minutes. Remove from heat once thickened.
- Assemble Casserole: In the prepared baking dish, arrange a layer of cooked rice evenly. Spread the browned chicken over the rice, then top with broccoli florets, shredded carrots, and diced red bell pepper, distributing the vegetables evenly.
- Add Sauce: Pour the prepared teriyaki sauce over the layered ingredients, making sure to coat everything evenly for maximum flavor.
- Bake Covered: Cover the casserole dish tightly with foil and bake in the preheated oven for 25 minutes. This allows the flavors to meld and the chicken and vegetables to cook through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes to let the top brown slightly and any excess moisture evaporate.
- Garnish and Serve: Once baked, remove the casserole from the oven and sprinkle with sesame seeds and chopped green onions before serving. Enjoy your savory and comforting teriyaki chicken casserole!
Notes
- You can substitute chicken breast with chicken thighs for juicier meat.
- Use low-sodium soy sauce to reduce salt content.
- Feel free to swap out vegetables based on your preference such as snap peas or mushrooms.
- For a gluten-free version, use tamari instead of soy sauce.
- Cook the rice ahead of time to save preparation time.
