This easy-to-make Teriyaki Chicken Casserole is the perfect solution for busy weeknights. It combines tender cooked chicken, colorful fresh vegetables, and fluffy rice, all tossed in a sticky, savory-sweet homemade teriyaki glaze. Baked to perfection in one dish, this meal delivers authentic restaurant-quality flavor while minimizing cleanup. It is a family-friendly comfort food that is as nutritious as it is delicious, making it an excellent choice for a quick dinner or meal prep.
2 cups cooked chicken breast, diced or shredded
3 cups cooked white rice
1 1/2 cups broccoli florets
1 red bell pepper, diced
1 cup shredded carrots
3 green onions, sliced
1/2 cup low-sodium soy sauce
1/4 cup honey
2 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh grated ginger
1 tbsp cornstarch
2 tbsp water
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
In a separate small container, mix the cornstarch and water to create a slurry.
Stir the cornstarch slurry into the soy sauce mixture until well combined.
In the prepared baking dish, combine the cooked chicken, cooked rice, broccoli, red bell pepper, and carrots.
Pour the prepared teriyaki sauce over the chicken and vegetable mixture and toss well to coat evenly.
Cover the dish with foil and bake for 20 minutes.
Remove the foil, stir the casserole, and bake for an additional 10 minutes until the vegetables are tender and the sauce has thickened.
Garnish with sliced green onions before serving.
You can use leftover rotisserie chicken to speed up prep time. Feel free to add other vegetables like snap peas or water chestnuts for extra crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://www.claricerecipes.com/teriyaki-chicken-casserole/