Description
This Teriyaki Chicken Casserole is a flavorful and hearty dish perfect for a family dinner. It features tender cubed chicken breasts cooked in a homemade teriyaki sauce with a blend of soy sauce, honey, garlic, and ginger, layered with cooked rice and fresh vegetables like broccoli, carrots, and red bell pepper. Baked to perfection, this casserole delivers a comforting, well-balanced meal garnished with sesame seeds and green onions for an authentic touch.
Ingredients
Scale
Chicken and Rice
- 1 lb boneless, skinless chicken breast, cubed
- 3 cups cooked rice (white or brown)
Vegetables
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, diced
Teriyaki Sauce
- 1/2 cup soy sauce (low sodium if preferred)
- 1/4 cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook the Chicken: Heat sesame oil in a skillet over medium heat. Add the cubed chicken breasts and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Mix Sauce: Using the same skillet, sauté the minced garlic and grated ginger for about 1 minute until fragrant. Then add the soy sauce, honey (or brown sugar), and rice vinegar, bringing the mixture to a gentle simmer.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water), whisking continuously until the sauce thickens, about 2-3 minutes. Remove from heat once it reaches desired consistency.
- Assemble the Casserole: In the prepared baking dish, layer the cooked rice evenly on the bottom, followed by the browned chicken and then the broccoli florets, shredded carrots, and diced red bell pepper.
- Add Teriyaki Sauce: Pour the prepared teriyaki sauce evenly over the layered ingredients, ensuring everything is well coated.
- Bake Covered and Uncovered: Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking uncovered for an additional 10 minutes to allow the top to brown slightly.
- Garnish and Serve: Once baked, remove from the oven and sprinkle with sesame seeds and chopped green onions before serving for a fresh, crunchy finish.
Notes
- Use low-sodium soy sauce if you want to reduce the salt content.
- Cornstarch slurry is essential for thickening the teriyaki sauce; do not skip it.
- You can substitute broccoli, carrots, and bell pepper with your favorite vegetables.
- Brown rice can be used instead of white rice for a healthier option.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
