Teriyaki Chicken and Rice Casserole Recipe

Introduction

This Teriyaki Chicken and Rice Casserole combines tender chicken, vibrant vegetables, and sweet pineapple in a flavorful homemade teriyaki sauce. It’s an easy, comforting dish perfect for weeknight dinners or meal prep.

Ingredients

• 3/4 cup low sodium soy sauce
• 1/2 cup water
• 1/3 cup packed brown sugar
• 1 tablespoon honey
• 3/4 teaspoon ground ginger
• 1 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 2 tablespoons cornstarch (for slurry)
• 2 tablespoons water (for slurry)
• 1.5 pounds boneless skinless chicken breasts
• 32 oz frozen mixed vegetables (unsauced Asian varieties)
• 1 cup pineapple tidbits (drained, packed in juice)
• 3 cups cooked brown rice

Instructions

1. Step 1: In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ground ginger, olive oil, and minced garlic. Stir until the sugar dissolves.
2. Step 2: Cover the saucepan and heat over medium, bringing the mixture to a boil.
3. Step 3: In a small bowl, mix cornstarch and 2 tablespoons of water to create a slurry. Gradually add the slurry to the boiling sauce, stirring constantly, and cook until thickened. Remove from heat and set aside.
4. Step 4: Preheat your oven to 350°F (175°C). Place the chicken breasts in a 9×13-inch casserole dish and pour 1 cup of the teriyaki sauce over them, making sure they are evenly coated.
5. Step 5: Bake the chicken for 30–35 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, shred the chicken into bite-sized pieces directly in the dish.
6. Step 6: While the chicken bakes, prepare the frozen mixed vegetables according to the package instructions, either by steaming or microwaving. Also, cook the brown rice as directed on its package.
7. Step 7: To the casserole dish, add the shredded chicken, cooked vegetables, pineapple tidbits, and cooked brown rice. Pour most of the remaining teriyaki sauce over the mixture, reserving a little for drizzling later. Stir everything to combine well.
8. Step 8: Bake the assembled casserole at 350°F for 15 minutes, until heated through. Before serving, drizzle the reserved teriyaki sauce on top for extra flavor.

Tips & Variations

• Use chicken thighs instead of breasts for juicier meat and richer flavor.
• Swap brown rice for quinoa or cauliflower rice to change up the texture or reduce carbs.
• Add sliced bell peppers or snap peas to the vegetable mix for more crunch and color.
• For a spicier version, stir in a teaspoon of chili flakes or a dash of sriracha into the sauce.
• If you don’t have cornstarch, arrowroot powder can be used as a thickener for the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well—freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables like broccoli, carrots, and snap peas can be used. Just steam or sauté them until tender before adding to the casserole.

Is this recipe gluten-free?

To make it gluten-free, substitute the soy sauce with a gluten-free tamari or coconut aminos. Be sure to check that other ingredients like cornstarch and honey fit your dietary needs.

Teriyaki Chicken and Rice Casserole Recipe

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4.8 from 99 reviews

This Teriyaki Chicken and Rice Casserole is a deliciously comforting and easy-to-make dish featuring tender chicken breasts baked in a rich, homemade teriyaki sauce, combined with nutritious brown rice, steamed mixed vegetables, and sweet pineapple tidbits. Perfect for a family dinner, this casserole offers a balanced blend of flavors—savory, sweet, and tangy—all baked together for a warm, satisfying meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian-American Fusion

Ingredients

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Teriyaki Sauce

• 3/4 cup low sodium soy sauce
• 1/2 cup water
• 1/3 cup packed brown sugar
• 1 tablespoon honey
• 3/4 teaspoon ground ginger
• 1 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 2 tablespoons cornstarch (for slurry)
• 2 tablespoons water (for slurry)

Main Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 32 oz frozen mixed vegetables (unsauced Asian varieties)
• 1 cup pineapple tidbits (drained, packed in juice)
• 3 cups cooked brown rice

Instructions

1. Prepare the Teriyaki Sauce: In a small saucepan, combine the soy sauce, 1/2 cup water, brown sugar, honey, ground ginger, olive oil, and minced garlic. Stir the mixture until the sugar dissolves completely. Cover the saucepan and heat it over medium heat until it reaches a boil.
2. Create the Slurry: In a small bowl, mix the cornstarch with 2 tablespoons of water to make a smooth slurry. Gradually add this slurry into the boiling sauce, stirring constantly, and cook until the sauce thickens to a glossy consistency. Once done, remove from heat and set aside.
3. Prepare the Chicken: Preheat your oven to 350°F (175°C). Place the boneless skinless chicken breasts evenly in a 9×13-inch casserole dish. Pour 1 cup of the prepared teriyaki sauce over the chicken, ensuring all pieces are well coated.
4. Bake the Chicken: Place the casserole dish in the preheated oven and bake for 30-35 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Once baked, shred the chicken directly in the casserole dish into bite-sized pieces using two forks.
5. Cook Vegetables and Rice: While the chicken is baking, steam or cook the frozen mixed vegetables according to the package instructions. Also, prepare the brown rice as directed on its packaging to ensure it is tender and ready.
6. Assemble the Casserole: Add the shredded chicken, cooked mixed vegetables, pineapple tidbits, and cooked brown rice into the casserole dish. Pour most of the remaining teriyaki sauce over the mixture, reserving a little for drizzling later. Stir everything gently to combine evenly.
7. Bake Assembled Casserole and Serve: Return the casserole dish to the oven and bake the combined ingredients for an additional 15 minutes at 350°F to heat thoroughly. Before serving, drizzle the remaining teriyaki sauce on top for extra flavor.

Notes

• Use low sodium soy sauce to control the saltiness of the dish.
• Ensure chicken is cooked to an internal temperature of 165°F for safety.
• Frozen mixed vegetables can be substituted with fresh vegetables if preferred.
• Shredding the chicken directly in the casserole dish makes mixing easier and minimizes cleanup.
• Reserve some teriyaki sauce for drizzling at the end to enhance visual appeal and flavor.
• This casserole can be prepared ahead of time and refrigerated before the final bake.

Keywords: teriyaki chicken casserole, chicken and rice casserole, baked teriyaki chicken, Asian casserole, easy dinner recipes, one dish meal