Name: Teriyaki Chicken and Rice Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Asian-Inspired
Ingredients: 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; 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; 1 tbsp sesame seeds; Extra chopped green onions; Drizzle of teriyaki glaze; Sriracha or chili flakes (for a spicy kick)

Description

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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Ingredients

Scale

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)

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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!

Notes

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.

Prep Time: 15 minutes
Cook Time: 55 minutes
Cuisine: Asian-Inspired