Teriyaki Chicken Casserole
This easy Teriyaki Chicken Casserole combines tender chicken, rice, broccoli, carrots, bell pepper, and a glossy homemade teriyaki sauce in one family-friendly baked dinner.
Ingredients
Chicken and Rice
- 2 cups cooked chicken breast diced or shredded
- 3 cups cooked white rice jasmine or long-grain works well
- 1 1/2 cups broccoli florets
- 1 red bell pepper diced
- 1 cup shredded carrots
- 3 green onions sliced
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 for the cornstarch slurry
Instructions
Make the Teriyaki Sauce
- Combine the soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, and ginger in a saucepan over medium heat. Bring to a gentle simmer.
- Stir the cornstarch and water together until smooth. Slowly whisk the slurry into the simmering sauce and cook for 2 to 3 minutes, until lightly thickened. Remove from the heat.
Assemble and Bake
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Combine the cooked rice, chicken, broccoli, bell pepper, carrots, and half of the green onions in a large bowl.
- Pour most of the teriyaki sauce over the mixture and stir until everything is evenly coated. Transfer to the prepared baking dish and drizzle the remaining sauce over the top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 to 10 minutes, until heated through and lightly golden around the edges.
- Sprinkle with the remaining green onions and sesame seeds, if using, before serving.
Notes
Use cooked rice that is not overly wet so the casserole does not turn mushy. If the rice seems dry before baking, add a small extra spoonful of teriyaki sauce or a splash of water before covering the dish.