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Teriyaki Chicken and Rice Casserole

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lbs –1.5chicken
  • 3 cups cooked rice
  • 2 cups –3mixed vegetables
  • Homemade teriyaki sauce as above
  • Green onions sesame seeds

Method
 

  1. Step 1: Preheat & prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Step 2: Make the teriyaki sauce: In a saucepan, whisk soy sauce, water/broth, brown sugar, honey, garlic, ginger, and rice vinegar. Bring to a gentle simmer. Stir in cornstarch slurry and cook 1–2 minutes until glossy and slightly thick. Turn off heat. Reserve 2–3 tbsp for finishing.
  3. Step 3: Cook or prep the chicken: Option A (baked-shred, extra tender): Lay raw chicken breasts/thighs in the baking dish. Pour 1/3 of the teriyaki sauce over. Cover and bake 20–25 minutes until cooked. Remove, shred or chop, return to dish. Option B (fastest): Use already cooked/shredded chicken or rotisserie. Skip extra baking time.
  4. Step 4: Assemble the casserole: Add 3 cups cooked rice to the baking dish. Add 2–3 cups vegetables (frozen can go straight in). Add the cooked/shredded chicken. Pour the rest of the teriyaki sauce over and toss to coat. The mixture should look moist — rice will drink some up. Keep the reserved 2–3 tbsp sauce for later.
  5. Step 5: Bake: Cover with foil and bake 20–25 minutes until heated through and bubbling at the edges. Uncover for the last 5 minutes so the top looks shiny, not steamed.
  6. Step 6: Finish & serve: Drizzle the reserved teriyaki over the top. Sprinkle green onions and sesame seeds. Serve hot right from the dish.