Description

This Teriyaki Chicken Casserole is a flavorful and comforting dish featuring tender shredded chicken breasts baked in a homemade glossy teriyaki sauce, combined with steamed stir-fry vegetables and fluffy jasmine rice. Perfect for a wholesome family dinner, the casserole is easy to prepare with a savory blend of soy sauce, garlic, ginger, and brown sugar, baked to perfection for a hearty meal.

Ingredients

Units Scale

Chicken

1 pound boneless skinless chicken breasts (approximately 2 large breasts)

Teriyaki Sauce

2/3 cup low sodium soy sauce
2/3 cup water (for sauce)
1/2 cup packed light brown sugar
2 tablespoons seasoned rice wine vinegar
2 teaspoons grated fresh garlic
2 teaspoons grated fresh ginger
1 teaspoon sesame oil
2 tablespoons cornstarch
2 tablespoons water (for slurry)

Other Ingredients

28.8 ounces (2 14.4-ounce bags) frozen stir-fry vegetables, steamed according to package directions
3 cups cooked white jasmine rice, cooked according to package directions

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Instructions

Prepare the baking dish: Preheat oven to 350°F (175°C). Spray a 9×13 inch baking dish with non-stick cooking spray and place the boneless skinless chicken breasts inside. Set aside.
Make the teriyaki sauce: In a medium saucepan over medium-high heat, combine the low sodium soy sauce, ⅔ cup water, light brown sugar, seasoned rice wine vinegar, grated garlic, grated ginger, and sesame oil. Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
Create the cornstarch slurry: In a small bowl, whisk together the remaining 2 tablespoons of water with the cornstarch until smooth. This slurry will thicken the sauce.
Thicken the sauce: Once the sauce reaches a boil, slowly pour in the cornstarch slurry while whisking constantly. Continue cooking and whisking for 30-45 seconds until the sauce turns thick and glossy, coating the back of a spoon. Remove from heat.
Bake the chicken: Pour 1 cup of the prepared teriyaki sauce over the raw chicken breasts in the baking dish. Cover tightly with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Shred the chicken: Carefully remove the baking dish from the oven and discard the foil. Using two forks, shred the chicken directly in the dish while it is still hot, being cautious of the heat.
Combine casserole ingredients: Add the steamed stir-fry vegetables, cooked jasmine rice, and the remaining teriyaki sauce (except for about 3-4 tablespoons reserved for drizzling) to the shredded chicken. Gently stir everything together until well combined and evenly distributed.
Bake the casserole: Spread the mixture evenly in the baking dish and return it to the oven. Bake uncovered for an additional 10-15 minutes, or until the casserole is heated through.
Serve: Optionally drizzle the reserved teriyaki sauce over the top of the casserole before serving. Enjoy warm.

Notes

You can steam the frozen stir-fry vegetables according to package instructions before adding them to the casserole for best texture.
Reserve some teriyaki sauce to drizzle on top of the finished casserole for extra flavor.
Use a meat thermometer to ensure chicken is safely cooked to 165°F.
This casserole can be made ahead and refrigerated; reheat thoroughly before serving.
For gluten-free options, substitute low sodium soy sauce with tamari or coconut aminos.

Nutrition

Serving Size: 1 serving (about 2 ½ cups)
Calories: 450 kcal
Sugar: 15 g
Sodium: 600 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 85 mg