Description
This Teriyaki Chicken Casserole is a flavorful and easy-to-make dish featuring tender shredded chicken baked in a savory homemade teriyaki sauce with steamed vegetables and served over brown or white rice. Perfect for a weeknight dinner, it combines a delicious balance of sweet and savory flavors in one comforting casserole.
Ingredients
Scale
Teriyaki Sauce
- 3/4 cup low-sodium soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch mixture)
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 1 bag (12 ounces) refrigerated stir-fry vegetables (broccoli, carrots, snow peas, etc.), steamed
- 3 cups cooked brown or white rice
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray to ensure easy cleanup and prevent sticking.
- Make Teriyaki Sauce Base: In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic. Cover the saucepan and bring the mixture to a boil over medium heat.
- Thicken Sauce: While the sauce is heating, mix the cornstarch with 2 tablespoons water in a small bowl until smooth. Once the sauce is boiling, remove the lid and cook for one minute. Then stir in the cornstarch mixture and continue cooking until the sauce thickens. Remove the saucepan from heat.
- Assemble Casserole: Place the chicken breasts in the prepared baking dish. Arrange the steamed stir-fry vegetables around the chicken. Pour one cup of the thickened teriyaki sauce over the chicken and vegetables. Cover the pan tightly with foil.
- Bake Chicken: Bake the covered casserole for 30 minutes or until the internal temperature of the chicken reaches 165° F, ensuring the chicken is fully cooked and safe to eat.
- Shred Chicken: Carefully remove the foil. Using two forks, shred the chicken directly in the dish while it’s still warm, mixing it slightly with the surrounding vegetables.
- Add Rice and Sauce: Add the cooked rice to the casserole. Pour in most of the remaining teriyaki sauce, leaving some sauce aside for serving. Gently toss all ingredients together until well combined.
- Heat Through: Return the casserole to the oven and bake uncovered for an additional 10 minutes until everything is heated through.
- Serve: Remove from oven and let the casserole stand for 5 minutes. Drizzle the reserved sauce over individual servings. Enjoy your delicious Teriyaki Chicken Casserole!
Notes
- Use low-sodium soy sauce to control the saltiness of the dish.
- You can substitute frozen mixed vegetables if fresh refrigerated stir-fry vegetables are unavailable.
- Steaming the vegetables before adding them helps maintain their texture and nutrients.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Brown rice adds more fiber and nutrition, but white rice works well for a softer texture.
Nutrition
- Serving Size: 1 serving
- Calories: 464 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 70 mg
