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Teriyaki chicken casserole with rice, broccoli, carrots and red pepper in a glass baking dish

Teriyaki Chicken Casserole

Cooked chicken and rice baked with broccoli, carrots, red pepper and a homemade teriyaki sauce. Includes photos for each step, from thickening the sauce to the covered bake.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 6 servings

Ingredients
  

Chicken and Rice

  • 2 cups cooked chicken breast fully cooked; diced or shredded
  • 3 cups cooked white rice measured after cooking; jasmine or long-grain
  • 1 1/2 cups broccoli florets cut into small florets
  • 1 red bell pepper finely diced
  • 1 cup shredded carrots
  • 3 green onions thinly sliced; divided

Homemade Teriyaki Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey or brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp water cold, for mixing with the cornstarch

Instructions
 

Prepare and assemble

  • Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish. In a large bowl, combine the cooked rice, fully cooked chicken, small broccoli florets, red bell pepper, shredded carrots and half of the sliced green onions. Break up any rice clumps.
    Cooked white rice and diced chicken mixed with broccoli, red pepper and shredded carrots before adding sauce
  • Combine the soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic and ginger in a small saucepan over medium heat. Bring to a gentle simmer, stirring to combine.
    Thin homemade teriyaki sauce with garlic and ginger in a small saucepan before thickening
  • Stir the cornstarch and cold water together until smooth. Whisk into the simmering sauce and cook for 2 to 3 minutes, stirring, until the sauce lightly coats a spoon but still pours easily. Remove from the heat.
    Thickened teriyaki sauce coating a spoon in a small stainless-steel saucepan
  • Reserve 2 tablespoons of the sauce. Pour the remaining sauce over the rice mixture and gently fold until evenly coated. Spread in the prepared dish without packing it down, then drizzle the reserved sauce over the top.
    Unbaked teriyaki chicken and rice casserole spread in a glass baking dish with broccoli, carrots and red pepper

Bake and serve

  • Cover the dish snugly with foil and bake at 375°F (190°C) for 20 minutes.
    Glass baking dish of teriyaki chicken casserole covered tightly with foil before baking
  • Remove the foil and bake for another 5 to 10 minutes, until the casserole is hot throughout and the edges are lightly golden. Check the center; if it needs longer, cover the dish again so the rice does not dry out.
    Overhead view of baked teriyaki chicken casserole with sauce-coated rice and mixed vegetables
  • Let the casserole settle for a few minutes. Sprinkle with the remaining sliced green onions and spoon onto plates.
    Serving of teriyaki chicken casserole with rice, broccoli, carrots and red pepper on a plain plate

Notes

Cooked rice and chicken: Measure 3 cups of rice after cooking. The chicken must be fully cooked before assembly. The prep and total times assume both are ready to use.
Vegetables: Cut the broccoli into small florets and finely dice the pepper. For softer broccoli, briefly steam it first, then drain well. Thaw and drain frozen vegetables before using.
Sauce: Honey and brown sugar use the same ¼-cup measure. If the thickened sauce is too thick to pour, stir in a small splash of water.