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

Description

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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Ingredients

Scale

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

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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.

Notes

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!

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