Description
Teriyaki Chicken Casserole
Ingredients
2 cups cooked rice (white or brown)
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup broccoli florets
1 cup frozen peas
1/3 cup green onions, sliced (for garnish)
For the Teriyaki Sauce:
1/2 cup soy sauce
1/4 cup honey (or brown sugar)
1/4 cup water
1 tbsp rice vinegar
1 tbsp sesame oil
1 garlic clove, minced
1 tsp grated ginger
2 tsp cornstarch mixed with 2 tsp water (for thickening)
Directions
Cook the chicken:
In a skillet, heat a little oil over medium heat. Add the chicken pieces and cook until golden and cooked through (about 6-8 minutes). Set aside.
Steam the veggies:
Lightly steam the broccoli and peas until just tender.
Prepare the teriyaki sauce:
In a small saucepan, whisk together soy sauce, honey, water, rice vinegar, sesame oil, garlic, and ginger.
Bring to a simmer, then stir in the cornstarch slurry to thicken. Cook for 1-2 minutes.
Assemble the casserole:
Preheat the oven to 375°F (190°C).
In a greased casserole dish, spread the cooked rice evenly.
Top with chicken, steamed veggies, and pour the teriyaki sauce over everything. Mix lightly.
Bake:
Bake uncovered for 20 minutes, or until everything is heated through.
Garnish and serve:
Sprinkle with green onions and serve warm!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 390 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. Begin by preheating your oven to 375°F (190°C) and greasing a 9×13 inch casserole dish. Cook 1 cup of rice according to package directions to yield 2 cups cooked. While the rice cooks, cut 1 lb of chicken into uniform, bite-sized pieces for even cooking. Heat 1 tbsp of oil in a skillet over medium-high heat and cook the chicken for 6-8 minutes until no pink remains. Transfer to a plate. Steam 1 cup of broccoli florets and 1 cup of frozen peas for 3-4 minutes until bright and tender-crisp.
For the sauce, combine soy sauce, honey, water, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan. Whisk the cornstarch and water into a smooth slurry. Bring the sauce mixture to a light simmer, then whisk in the slurry. Cook for 1-2 minutes until thickened. In the prepared dish, layer the cooked rice, then the chicken and steamed vegetables. Pour the teriyaki sauce evenly over the top and gently stir to combine. Bake uncovered for 20 minutes. Remove, garnish with sliced green onions, and serve.
Serving Suggestions
This versatile casserole pairs beautifully with several sides. For a refreshing contrast, serve with a simple cucumber salad tossed in rice vinegar. A side of crispy baked spring rolls or gyoza makes it a feast. To add creaminess and cool heat, offer a dollop of sriracha mayo on the side. For a complete meal-prep lunch, portion the casserole into containers with a side of fresh mandarin orange segments.
How-to Summary
In summary: Cook rice and chicken. Steam broccoli and peas. Whisk sauce ingredients, simmer, and thicken with cornstarch slurry. Combine everything in a baking dish. Bake at 375°F for 20 minutes. Garnish with green onions.
Frequently Asked Questions
Can I make this casserole ahead of time? Absolutely. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of honey? An equal amount of brown sugar, maple syrup, or agave nectar works well as a substitute for honey.
Can I use frozen vegetables? Yes, using frozen broccoli and peas is a great time-saver. There’s no need to thaw them; just mix them in frozen before baking.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or in a covered oven-safe dish at 350°F until hot.
Is this recipe freezer-friendly? Yes. Assemble and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding extra time if needed.
Common Mistakes to Avoid
Avoid overcooking the chicken in the initial sear, as it will continue to cook in the oven. Do not skip the cornstarch slurry, as it’s crucial for a glossy, clingy sauce instead of a watery one. Ensure your casserole dish is appropriately sized; one too deep will prevent proper heating and browning. Finally, do not over-mix after adding the sauce, as it can make the rice mushy.
Conclusion
This Teriyaki Chicken Casserole is the ultimate weeknight dinner solution, masterfully combining savory, sweet, and umami flavors in one comforting dish. It’s reliably delicious, easily customizable with your favorite veggies, and perfect for both immediate family dinners and planned-ahead meal prep. By following the detailed guide and tips provided, you can avoid common pitfalls and achieve a perfectly saucy, flavorful bake every single time. Give this recipe a try for a satisfying meal that everyone will love.