Description
This comforting Teriyaki Chicken Casserole combines tender shredded chicken breasts with a glossy homemade teriyaki sauce, steamed stir-fry vegetables, and fluffy Jasmine rice. Baked to perfection for a warm, savory, and satisfying meal perfect for weeknight dinners or meal prep.
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 light brown sugar, packed
- 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)
Additional Ingredients
- 28.8 ounces (2 14.4-ounce bags) frozen stir-fry vegetables, steamed according to package directions
- 3 cups cooked white rice (Jasmine rice recommended, cooked according to package directions)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F. Spray a 9×13 inch baking dish with non-stick cooking spray to prevent sticking.
- Place chicken in dish: Arrange the boneless skinless chicken breasts evenly in the prepared baking dish and set aside.
- Make teriyaki sauce: In a medium 2-3 quart saucepan over medium-high heat, combine soy sauce, ⅔ cup water, light brown sugar, rice wine vinegar, grated garlic, grated ginger, and sesame oil. Bring the mixture to a boil while stirring occasionally.
- Prepare cornstarch slurry: In a small bowl, whisk together the remaining 2 tablespoons of water with the cornstarch until smooth. This slurry is used to thicken the teriyaki sauce.
- Thicken the sauce: Once the sauce boils, whisk in the cornstarch slurry continuously. Cook for 30-45 seconds until the sauce thickens to a glossy consistency that coats the back of a spoon. Remove from heat.
- Pour sauce over chicken and bake: Pour 1 cup of the thickened teriyaki sauce evenly over the chicken breasts. Cover the baking dish tightly with aluminum foil and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F.
- Shred chicken: Remove the baking dish from the oven and carefully remove the foil. Using two forks, shred the chicken directly in the baking dish while it is still hot.
- Combine casserole ingredients: Add the steamed stir-fry vegetables, cooked Jasmine rice, and the remaining teriyaki sauce to the shredded chicken. Stir gently but thoroughly to combine all ingredients evenly. Spread the mixture flat in the baking dish. Optionally, reserve 3-4 tablespoons of the remaining teriyaki sauce to drizzle on top later.
- Bake casserole to finish: Return the casserole to the oven and bake uncovered for an additional 10-15 minutes until warmed through.
- Serve: Optionally drizzle the reserved teriyaki sauce over the casserole before serving for extra flavor and shine. Enjoy warm.
Notes
- Use low sodium soy sauce to control saltiness in the dish.
- Grate fresh garlic and ginger for the best authentic flavor.
- Steaming frozen stir-fry vegetables prior to adding avoids sogginess in the casserole.
- Cooking chicken to an internal temperature of 165°F ensures food safety.
- Shredding chicken directly in the baking dish minimizes cleanup and keeps juices intact.
- The teriyaki sauce thickens quickly once the cornstarch slurry is added—stir continuously to avoid lumps.
- To make this dish gluten free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Leftovers reheat well covered in the oven or microwave.
Nutrition
- Serving Size: 1 serving (about 2 ½ cups)
- Calories: 420
- Sugar: 14g
- Sodium: 670mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
