Description
This comforting Teriyaki Chicken Casserole is the ultimate weeknight hero for busy families, blending the savory, umami-rich flavors of classic teriyaki with the ease of a simple, one-pan meal. Featuring tender shredded chicken, colorful vegetables, and fluffy rice, it brings a restaurant-quality Asian-inspired dinner to your table in under an hour. It is a wholesome, kid-approved dish that minimizes cleanup while maximizing flavor, perfect for meal prepping or a stress-free family dinner after a long day.
Ingredients
1 pound boneless, skinless chicken breasts
12 ounces fresh or frozen stir-fry vegetables
1 cup teriyaki sauce (non-alcoholic)
3 cups cooked rice
1 tablespoon olive oil
Optional: Sesame seeds and chopped green onions for garnish
Instructions
Preheat your oven to 375°F (190°C).
Cut the chicken into bite-sized pieces and sauté in a skillet with olive oil until lightly browned.
In a large mixing bowl, combine the cooked chicken, stir-fry vegetables, cooked rice, and teriyaki sauce until well coated.
Transfer the mixture into a greased 9×13 inch baking dish.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes to allow flavors to meld and vegetables to tenderize.
Serve warm, optionally topped with sesame seeds and green onions.
Notes
Use day-old rice as it absorbs the teriyaki sauce better without becoming mushy. You can swap chicken breasts for thighs for extra moisture. This casserole stores well in the refrigerator for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 12g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg