Teriyaki Chicken and Rice Casserole Recipe
This Teriyaki Chicken and Rice Casserole is a flavorful and wholesome one-dish meal featuring tender shredded chicken breast coated in a homemade teriyaki sauce, combined with nutritious mixed vegetables, sweet pineapple tidbits, and hearty brown rice. Baked to perfection, it offers a delightful balance of sweet and savory Asian-inspired flavors perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian-American
Ingredients
Scale
Teriyaki Sauce
- 3/4 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup packed brown sugar
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 2 tablespoons cornstarch (for slurry)
- 2 tablespoons water (for slurry)
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 32 oz frozen mixed vegetables (unsauced Asian varieties)
- 1 cup pineapple tidbits (drained, packed in juice)
- 3 cups cooked brown rice
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, combine the soy sauce, 1/2 cup water, brown sugar, honey, ground ginger, olive oil, and minced garlic. Stir the mixture until the brown sugar dissolves completely. Cover the saucepan and heat it over medium heat, bringing the mixture to a boil.
- Thicken the Sauce: In a small bowl, make a slurry by mixing the cornstarch with 2 tablespoons of water. Gradually add this slurry to the boiling sauce while stirring constantly to prevent lumps. Continue to cook until the sauce thickens. Remove from heat and set aside.
- Prepare the Chicken: Preheat your oven to 350°F (175°C). Place the chicken breasts evenly in a 9×13-inch casserole dish. Pour 1 cup of the prepared teriyaki sauce over the chicken, ensuring each piece is coated well.
- Bake Chicken: Bake the chicken breasts in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, shred the chicken into bite-sized pieces directly in the casserole dish using two forks.
- Cook Vegetables and Rice: While the chicken bakes, steam or cook the frozen mixed vegetables according to the package instructions. Also, prepare the brown rice as directed on its package to ensure it’s ready to assemble.
- Assemble the Casserole: To the shredded chicken in the casserole dish, add the cooked vegetables, drained pineapple tidbits, and cooked brown rice. Pour most of the remaining teriyaki sauce over the mixture, reserving a small amount for drizzling on top. Gently stir all ingredients until well combined.
- Bake the Assembled Casserole: Return the casserole dish to the oven and bake for an additional 15 minutes at 350°F (175°C) to heat everything through and meld the flavors.
- Serve: Remove the casserole from the oven and drizzle the remaining teriyaki sauce over the top before serving. Enjoy this comforting and flavorful dish warm.
Notes
- Using low sodium soy sauce helps control the sodium content in this dish.
- You can substitute chicken thighs for breasts if you prefer a juicier texture.
- Feel free to add other vegetables like bell peppers or snap peas for added color and nutrition.
- Make sure to stir the slurry into the hot sauce gradually to avoid clumps.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
Keywords: Teriyaki chicken casserole, baked chicken rice casserole, Asian-inspired casserole, easy chicken casserole, one-dish chicken dinner, healthy chicken dinner
