chicken teriyaki casserole

This quick and easy Teriyaki Chicken Casserole can be on your table in no time, served right from the skillet you prepared it in, less fuss, less cleanup, full of veggies, chicken, and homemade Teriyaki sauce, baked over rice. Delicious, simple at-home Asian fare. 

Teriyaki Chicken Casserole

chicken breasts, cubed

brown rice

(8 ounce) can bamboo shoots, optional

2-3 Tablespoons Sesame Oil

for garnishing: green onions, sesame seeds, sunflower seeds, chow mein noodles

For the Teriyaki Sauce:

water

soy sauce (I use low sodium)

brown sugar

Tablespoons honey

ginger

Sesame oil

garlic,

Tablespoons of corns starch

Preheat oven to 350 degrees.

Prepare rice according to package instructions. Set aside.

In a saucepan, whisk together Teriyaki sauce ingredients...

In a saucepan, whisk together Teriyaki sauce ingredients (with the exception of cornstarch mixture) Bring to a boil then reduce heat and simmer for about 2 minutes. Whisk in corn starch mixture. The sauce will begin to thicken quickly. remove from heat and set aside.

Add 2-3 Tablespoons of Sesame oil to a...

Add 2-3 Tablespoons of Sesame oil to a cast-iron skillet and saute chicken over medium-high heat until cooked. Remove chicken from skillet.

Spread prepared rice in the bottom of the...

Spread prepared rice in the bottom of the skillet, top with cooked chicken, spread the frozen veggies over the chicken, then pour the sauce over the top.

Bake for 25 minutes or until heated through.

Garnish with green onions, sesame seeds, chow mein...

Garnish with green onions, sesame seeds, chow mein noodles, or sunflower seeds if desired.

Chicken Teriyaki Casserole is an easy and delicious weeknight dinner recipe. This simple casserole recipe is made with rice, chicken, vegetables, and a homemade teriyaki sauce.

Chicken Teriyaki Casserole

soy sauce

½ tsp ground ginger

garlic

cornstarch

chicken breast

oz bag of frozen stir-fry vegetables

white rice

Preheat oven to 350° and spray a 9x13 baking dish with nonstick cooking spray.

MAKE THE SAUCE: In a small bowl, mix the water and cornstarch until the cornstarch is dissolved. Set aside.

In a medium-sized saucepan add the soy sauce, 1/2 cup water, brown sugar, ground ginger, and garlic and stir over medium heat. Bring to a boil.

Add the cornstarch/water mixture to the sauce and stir. Cook until it becomes thick and then remove from heat.

BAKE THE CHICKEN AND VEGGIES: Place the chicken breasts in the middle of the baking dish. Add the frozen vegetables all around the chicken breast. Pour about half the sauce all over top of the chicken and vegetables. Cover with tin foil and place in the oven. Cook for 30-45 minutes, or until the chicken is cooked through. Use a meat thermometer to make sure the chicken has an internal temperature of 165°.

MIX &amp; SERVE: Once the chicken is cooked, use two forks to shred the chicken while it is still in the baking dish. Add the cooked rice and the remaining sauce, and stir until everything is well-mixed. If desired, add some chopped scallions on top. Serve and enjoy!

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Teriyaki Chicken Casserole

Chicken Teriyaki Casserole

Top 2 chicken teriyaki casserole recipes from across the web

The most viewed chicken teriyaki casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Teriyaki Chicken Casserole

Chicken Teriyaki Casserole

The most viewed chicken teriyaki casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine