Teriyaki Chicken and Rice Casserole

Looking for a hearty, flavorful, and family-friendly dinner that’s easy to throw together? This Teriyaki Chicken and Rice Casserole is just the thing. Tender chicken, fluffy rice, colorful veggies, and a rich homemade teriyaki sauce are baked into one irresistible dish. It’s sweet, savory, satisfying—and makes for great leftovers, too!

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Why You’ll Love This Recipe
One-Pan Meal – Everything cooks together in one dish for easy prep and cleanup.
Sweet & Savory Flavor – Teriyaki sauce adds a bold, crave-worthy glaze.
Kid-Friendly – Familiar flavors and textures the whole family will enjoy.
Perfect for Meal Prep – Tastes just as good the next day.
Customizable – Add your favorite veggies or switch up the protein.

Ingredients You’ll Need

For the Casserole:

• 1½ lbs boneless, skinless chicken breasts or thighs, cubed
• 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, sliced
• 1 tbsp sesame oil (or olive oil)
• Salt and 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 ginger, grated
• 1 tbsp cornstarch
• 2 tbsp cold water

For Topping (Optional):

• 1 tbsp sesame seeds
• Extra sliced green onions
• Drizzle of teriyaki glaze or sriracha

Tools You’ll Need

• 9×13 inch baking dish
• Medium saucepan
• Mixing bowls
• Whisk
• Aluminum foil

Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.

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.
In a small bowl, mix cornstarch and water, then stir into the sauce.
Simmer for 1–2 minutes until thickened, then remove from heat.

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

Step 4: Cover and Bake
Cover the dish tightly with aluminum foil.
Bake for 50–55 minutes, or until the rice is tender and the chicken is cooked through (internal temp 165°F).
Remove foil during the last 5–10 minutes to allow some browning on top, if desired.

Step 5: Finish and Serve
Remove from oven and let the casserole rest for 5 minutes.
Drizzle the remaining teriyaki sauce over the top.
Garnish with sesame seeds and extra green onions before serving.

Tips for Success
Use Long Grain Rice – Short grain may become too sticky in this casserole.
Cut Chicken Evenly – Ensures even cooking.
Keep it Covered – Sealing in steam helps the rice cook perfectly.
Prep Ahead – Assemble the casserole and refrigerate up to 1 day before baking.
Double the Sauce – If you love extra teriyaki flavor, make 1.5x or 2x the sauce!

Serving Suggestions
Crispy Egg Rolls – A crunchy side to contrast the creamy casserole.
Cucumber Salad – Light and refreshing to balance the savory dish.
Miso or Ginger Soup – Great for chilly evenings.
Pineapple Slices – Adds a touch of sweetness that pairs perfectly with teriyaki flavors.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze portions in freezer-safe containers for up to 2 months.

Reheating:
Oven: Reheat covered at 350°F until warmed through.
Microwave: Heat individual servings in 60-second bursts, stirring between.

Frequently Asked Questions

1. Can I use brown rice?
Yes, but increase the broth to 3 cups and bake for an extra 15–20 minutes.

2. Can I make this vegetarian?
Absolutely. Use vegetable broth and swap chicken for tofu or chickpeas.

3. Is it okay to use store-bought teriyaki sauce?
Yes! If you’re short on time, a good quality bottled sauce works in place of homemade.

4. What other veggies can I use?
Try snap peas, mushrooms, corn, or zucchini.

5. Can I prep this ahead of time?
Yes! Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Bake when ready.

Final Thoughts

This Teriyaki Chicken and Rice Casserole brings all the flavors of your favorite stir-fry into one comforting, oven-baked dish. It’s simple, satisfying, and totally family-approved. With tender chicken, fluffy rice, and a sweet-savory sauce, it’s a guaranteed crowd-pleaser you’ll want to make again and again.

Try it for your next weeknight dinner and enjoy the convenience of a full meal in a single dish. Don’t forget to leave a review and share how it turned out!

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

Nutritional Information (Per Serving):
Calories: 470 | Protein: 36g | Carbohydrates: 45g | Fat: 18g | Fiber: 4g | Sodium: 720mg

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