Teriyaki Chicken and Rice Casserole

This Teriyaki Chicken and Rice Casserole is the ultimate one-dish dinner that brings bold Asian-inspired flavors to your family table with ease. Juicy chunks of chicken, tender vegetables, and fluffy rice are all baked together in a rich, homemade teriyaki sauce. It’s sweet, savory, hearty, and the perfect recipe for busy weeknights, meal prep, or potluck dinners.

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Why You’ll Love This Recipe
One-Pan Perfection – Everything bakes in one dish for easy prep and cleanup.
Sweet & Savory Sauce – Homemade teriyaki adds bold, umami-packed flavor.
Family-Friendly – Mild, comforting, and full of texture and taste.
Meal Prep Approved – Tastes just as good the next day.
Customizable – Use your favorite vegetables or substitute the protein.

Ingredients You’ll Need

For the Casserole:

• 1½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1½ cups uncooked jasmine or long-grain white rice
• 2½ cups low-sodium chicken broth
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 1 cup shredded carrots
• ½ cup frozen peas
• 2 green onions, chopped
• 1 tbsp sesame oil or olive oil
• Salt and black pepper to taste

For the Teriyaki Sauce:

• ⅓ cup low-sodium soy sauce
• 2 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1 tbsp cornstarch
• 2 tbsp cold water

Optional Toppings:

• 1 tbsp sesame seeds
• Extra chopped green onions
• Drizzle of teriyaki glaze
• Sriracha or chili flakes (for a spicy kick)

Tools You’ll Need

• 9×13 inch baking dish
• Small saucepan
• Whisk
• Mixing spoon
• Foil

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13 inch baking dish with oil or cooking spray.

Step 2: Make the Teriyaki Sauce
In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Bring to a gentle simmer over medium heat.
Mix cornstarch with 2 tbsp cold water in a separate bowl, then whisk into the simmering sauce.
Cook for 1–2 minutes until thickened slightly. Remove from heat and set aside.

Step 3: Assemble the Casserole
In the baking dish, add uncooked rice, chicken broth, broccoli, bell pepper, carrots, peas, and green onions.
Drizzle in the sesame oil and half of the prepared teriyaki sauce.
Stir to combine evenly.
Place the raw chicken pieces on top and season lightly with salt and pepper.

Step 4: Bake Covered
Cover tightly with foil to trap the steam.
Bake for 50–55 minutes until the rice is cooked and the chicken reaches 165°F.
Remove foil and let bake uncovered for another 5–10 minutes if you prefer a slightly crispy top.

Step 5: Finish and Serve
Drizzle the remaining teriyaki sauce over the cooked casserole.
Top with sesame seeds and additional green onions.
Serve hot and enjoy!

Tips for Success
Use Long-Grain Rice – Short-grain rice becomes mushy; stick to jasmine or long-grain.
Chop Veggies Small – Smaller pieces cook faster and more evenly.
Seal Tightly – Covering with foil is essential for steaming the rice.
Add a Kick – Stir in a little sriracha or chili paste for a spicy twist.
Want Extra Sauce? – Double the teriyaki recipe for drizzling at the table.

Serving Suggestions
Side Salad – Try an Asian-style slaw with sesame dressing.
Fruit – Fresh pineapple or mango slices balance the savory flavors.
Soup Starter – Serve with a cup of miso or ginger broth.
Spring Rolls – Crispy veggie or chicken rolls pair perfectly.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Portion into containers and freeze for up to 2 months.

Reheating:
Oven: Cover and reheat at 350°F for 20 minutes or until hot.
Microwave: Heat in 60-second intervals, stirring occasionally.
Add a splash of broth or water to keep the rice moist.

Frequently Asked Questions

1. Can I use cooked rice?
This recipe is designed for uncooked rice. If using cooked rice, reduce the broth and bake for a shorter time.

2. Can I make this vegetarian?
Yes! Omit the chicken and use chickpeas, tofu, or tempeh with veggie broth.

3. What kind of chicken works best?
Both chicken breasts and thighs work great—thighs stay juicier, especially with longer baking.

4. Can I prep this ahead?
Absolutely. Assemble the casserole (uncooked), cover, and refrigerate for up to 24 hours. Bake when ready.

5. Can I use store-bought teriyaki sauce?
Yes, a quality store-bought teriyaki works if you’re short on time.

Final Thoughts

This Teriyaki Chicken and Rice Casserole is the perfect blend of comfort and flavor—simple to prepare, deeply satisfying, and full of wholesome ingredients. Whether you’re feeding a hungry family or prepping for the week ahead, this one-pan meal is sure to become a regular on your dinner menu.

Give it a try, and don’t forget to share how it turned out. Tag your casserole creations and spread the love for this easy, delicious recipe!

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Cuisine: Asian-Inspired

Nutritional Information (Per Serving):
Calories: 460 | Protein: 35g | Carbohydrates: 42g | Fat: 16g | Fiber: 4g | Sodium: 680mg

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