Teriyaki Chicken Casserole
Tender chicken, fluffy rice, and crisp vegetables coated in homemade teriyaki sauce. A quick and delicious one-pan meal ready in 25 minutes.
Ingredients
- For the Teriyaki Sauce:
- 3/4 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup brown sugar packed
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic about 1 clove fresh
- 2 tablespoons cornstarch
- 2 tablespoons water for slurry
- For the Casserole:
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 12 ounces refrigerated stir-fry vegetables pre-steamed
- 3 cups cooked rice brown or white
Instructions
- Make the Teriyaki Sauce:
- In a medium saucepan, combine soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic. Stir until sugar begins to dissolve.
- Place over medium heat and bring to a gentle simmer until sugar dissolves completely.
- In a small bowl, mix cornstarch with 2 tablespoons cold water until smooth with no lumps.
- Pour cornstarch slurry into simmering sauce while stirring constantly. Cook for 2 minutes until thickened. Remove from heat and set aside.
- Prepare the Chicken:
- Cut chicken breasts into bite-sized pieces, roughly 1-inch cubes.
- Heat a large skillet or wok over medium-high heat. Add chicken in a single layer.
- Cook for 5-7 minutes, stirring occasionally, until cooked through and lightly golden (internal temperature 165°F).
- Assemble the Casserole:
- Reduce heat to medium-low. Add steamed stir-fry vegetables to the skillet with chicken. Toss together for 2 minutes.
- Pour prepared teriyaki sauce over chicken and vegetables. Stir gently to coat everything evenly.
- Add cooked rice and fold in carefully until evenly distributed.
- Continue cooking for 2-3 minutes, stirring occasionally, until everything is heated through.
- Serve hot, garnished with sesame seeds and sliced green onions if desired.
Notes
Pro Tips: Use low-sodium soy sauce to control saltiness. Regular soy sauce can make the dish too salty.
Day-old rice works best as it's slightly drier and won't make the casserole mushy.
Don't skip the cornstarch slurry—it creates the signature thick, glossy teriyaki sauce.
Steam vegetables until crisp-tender, not mushy, to retain texture and color. Variations: Add red pepper flakes or sriracha for a spicy kick.
Substitute with shrimp, tofu, or chicken thighs for different proteins.
Use cauliflower rice for a low-carb version.
Try bell peppers, snap peas, mushrooms, or baby corn for vegetable variations. Storage: Refrigerate in airtight container for 3-4 days.
Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Reheat in microwave for 1-2 minutes or in skillet with a splash of water.
Claude can make mistakes. Please double-check responses.
Day-old rice works best as it's slightly drier and won't make the casserole mushy.
Don't skip the cornstarch slurry—it creates the signature thick, glossy teriyaki sauce.
Steam vegetables until crisp-tender, not mushy, to retain texture and color. Variations: Add red pepper flakes or sriracha for a spicy kick.
Substitute with shrimp, tofu, or chicken thighs for different proteins.
Use cauliflower rice for a low-carb version.
Try bell peppers, snap peas, mushrooms, or baby corn for vegetable variations. Storage: Refrigerate in airtight container for 3-4 days.
Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Reheat in microwave for 1-2 minutes or in skillet with a splash of water.
Claude can make mistakes. Please double-check responses.
