Teriyaki Chicken Casserole
Teriyaki Chicken Casserole is an easy and flavorful dish that’s filled with savory chicken, a mix of stir fry style veggies, and white rice. The homemade teriyaki sauce blends savory and sweet, coating everything in a mouthwatering sauce. So simple, who needs takeout?
Teriyaki Chicken Casserole
Teriyaki Chicken Casserole is everything you love about your favorite Chinese takeout all baked up into one delicious dish. Tender, juicy chicken, a combination of stir fry veggies, and we can’t forget the rice!
But it’s the made from scratch teriyaki sauce that coats this casserole that we really can’t get enough of. Sweet, savory, and perfectly spiced, it definitely beats the store bought stuff every time! This quick and easy casserole is perfect for a weeknight dinner and makes an even better next day lunch.
It’s right up there with Fiesta Chicken Casserole, Green Chile Chicken Casserole, and Cheesy Hamburger Rice Casserole.
How to Make Teriyaki Chicken Casserole
- Preheat your oven to 350°F. Heat a large skillet or wok over medium heat.
- Add in the cooking oil, chicken pieces, and pepper. Cook until the chicken is thoroughly cooked through.
- Remove the chicken from the pan and set aside on a plate. Add the soy sauce, honey, garlic, ginger, and rice wine vinegar to the pan. Stir and cook until the mixture begins to simmer (about 3 minutes or so).
- As that simmers, whisk together the water and cornstarch together in a small bowl. Add it to the pan.
- Whisk continuously until the sauce has thickened. The consistency you’re wanting is thick enough that the sauce will coat the back of a spoon.
- Once the sauce has reached the desired thickness, add back the chicken and the steamed vegetables. Stir to coat. Pour the mixture into a 9×13 inch baking pan or casserole dish.
- Gently stir in the cooked white rice. Spread everything in an even layer. Top with sesame seeds.
- Bake the casserole for 20 minutes. Serve with additional sesame seeds and freshly chopped green onions as a garnish. Enjoy!
Tips and Variations
- You can swap the white rice out for brown rice, jasmine rice, or even fried rice.
- If you can’t find rice wine vinegar, you can substitute apple cider vinegar.
- Frozen stir fry veggies are the easiest when putting together this recipe. There’s a ton of variations and you can play around with what veggies are in the mix. Of course you can also make your own combinations by using fresh or canned veggies as well.
- You could also swap the chicken for tofu or beef.
Storage and Reheating
Storage: Any leftover Teriyaki Chicken Casserole can be stored in the fridge in an airtight container for up to 4 days.
Freezing: If you’d like to freeze this casserole, combine everything but don’t bake it. Let the dish cool, store in a freezer safe container for up to two months, then thaw to room temperature. Bake as directed above and serve.
Reheating: This dish makes for great leftovers! Heat on the stove or in the microwave until warmed through.
More Easy Asian Inspired Recipes:
Ingredients
- 1 tablespoon cooking oil
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- ¼ teaspoon ground black pepper
- 1 cup soy sauce
- ¼ cup honey
- 3 garlic cloves, finely minced
- 1 teaspoon ginger, fresh, finely minced
- 1 teaspoon rice wine vinegar
- ¼ cup cold water
- 1 tablespoon cornstarch
- 4 cups Asian style stir fry vegetables, steamed
- 4 cups long grain white rice, cooked and cooled
Instructions
- Preheat the oven to 350°F, and heat a large skillet over medium heat.
- Add the oil, chicken and pepper and cook until the chicken is cooked through.1 tablespoon cooking oil1 ½ pounds boneless skinless chicken breasts¼ teaspoon ground black pepper
- Remove the chicken from the pan, and add the soy sauce, honey, garlic, ginger and rice vinegar. Cook for 2-3 minutes or until it starts to simmer.1 cup soy sauce¼ cup honey3 garlic cloves1 teaspoon ginger1 teaspoon rice wine vinegar
- In the meantime, whisk the water and cornstarch together in a small bowl then pour it into the pan.¼ cup cold water1 tablespoon cornstarch
- Whisk continuously until the sauce has thickened enough to coat the back of a spoon.
- Stir in the cooked chicken and steamed vegetables then pour the mixture into a 9×13 inch baking pan or casserole dish.4 cups Asian style stir fry vegetables
- Gently stir in the rice and spread it out in an even layer. Sprinkle the top with sesame seeds if desired.4 cups long grain white rice
- Bake for 20 minutes then serve with freshly chopped green onions and more sesame seeds.
Good, however, a little too salty & even used Bragg Liquid Aminos for soy sauce. Next time 1/2 c Bragg/1/2 c pineapple juice. Added some unsalted roasted cashews.
Thank you for commenting Josie! Hopefully, you’re substitutions and cashews will help other readers too. Have a wonderful day 🙂
Hi, can you make this with teriyaki sauce from a jar? Thanks!
I just want to let you know we’ve never tried the recipe with jarred sauce. However, I see no reason why it couldn’t be used in place of the pan sauce. Simply leave out the soy sauce, honey, garlic cloves, ginger, rice wine vinegar, water and corn starch. Also, skip steps 3-5. In short, cook the chicken, transfer it to the baking dish (with veggies and cooked rice). Pour in the jarred sauce and bake as directed. Thank you for your question and have a wonderful day 🙂