Prep Time: 35 mins | Cook Time: 15 mins | Total Time: 50 mins | Servings: 4 to 6
This delicious Teriyaki Chicken Casserole is a complete meal in a pan! Packed with savoury chicken, rice, and vegetables in the most flavorful teriyaki sauce. Way better than takeout and easy meal prep for feeding your family a healthy, delicious, and incredible meal!
3/4 c. low-sodium soy sauce
1/2 c. water
1/4 c. brown sugar
1/2 tsp ground ginger
1/2 tsp minced garlic
2 tbsp cornstarch plus 2 tbsp water
1 lb. boneless skinless chicken breasts
1 bag (12 oz.) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
3 c. cooked brown or white rice
How to make Teriyaki Chicken Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. And using a non-stick spray, grease a 9 x 13-inch baking pan.
Step 2: In a small saucepan, combine the soy sauce, half cup water, brown sugar, ginger, and garlic. Cover the pan and bring the mixture to a boil over medium heat. Once boiling, take the lid off and continue to cook for a minute more.
Step 3: In the meantime, whisk the cornstarch with 2 tbsp water until smooth. Add this to the mixture in the saucepan once the sauce is boiling and stir. Continue to cook the sauce until it begins to thicken. Then, take the pan off the heat.
Step 4: In the prepared pan, place the chicken breasts. Over the chicken, pour a cup of the sauce. Place in the preheated oven and bake for about 35 minutes until the chicken is cooked through. Take the pan out of the oven. Using two forks, shred the chicken.
Step 5: In the meantime, following the package directions, steam or cook the vegetables.
Step 6: To the casserole dish, add the cooked vegetables and rice followed by the rest of the sauce, set aside a little sauce for later. Toss everything gently until mixed, then place the dish back in the oven. Resume baking for another 15 minutes. When done, remove from the oven and let the casserole rest for at least 5 minutes. Before serving, drizzle with the reserved sauce.
You can freeze this casserole. Prepare everything as instructed but do not bake. Using oil, tightly cover the pan and store in the freezer for up to 2 months. When ready to serve, thaw in the fridge for 24 hours before baking as instructed.
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