Description
A flavorful and comforting Teriyaki Chicken Casserole combining tender chicken, fresh vegetables, and savory homemade teriyaki sauce baked to perfection. This easy-to-make dish is perfect for weeknight dinners and serves 6.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless, skinless chicken breast, cubed
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, diced
Base
- 3 cups cooked rice (white or brown)
Sauce
- 1/2 cup soy sauce (low sodium if preferred)
- 1/4 cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Cook chicken: Heat the sesame oil in a skillet over medium heat. Add the cubed chicken breasts and cook until they’re browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Sauté aromatics: Using the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant but not burnt.
- Make teriyaki sauce: To the skillet, add the soy sauce, honey (or brown sugar), and rice vinegar. Bring the mixture to a gentle simmer.
- Thicken sauce: Stir in the cornstarch slurry and whisk continuously for 2 to 3 minutes until the sauce thickens. Remove the skillet from heat once the desired consistency is reached.
- Layer casserole: In the prepared baking dish, spread the cooked rice evenly as a base layer. Top with the cooked chicken and then layer the broccoli florets, shredded carrots, and diced red bell pepper evenly over the top.
- Add sauce and bake: Pour the prepared teriyaki sauce over all the layers, making sure it coats everything evenly. Cover the dish tightly with aluminum foil.
- Bake covered: Bake in the preheated oven for 25 minutes to allow the flavors to meld and the vegetables to soften.
- Bake uncovered: Remove the foil and continue baking for another 10 minutes to slightly brown the top and ensure the casserole is heated through.
- Garnish and serve: Once out of the oven, sprinkle sesame seeds and chopped green onions over the casserole for added flavor and crunch before serving.
Notes
- Use low sodium soy sauce to reduce salt content if preferred.
- Brown or white rice can be used based on your preference; adjust cooking time for rice if making fresh.
- Feel free to substitute or add vegetables like snap peas or mushrooms for variety.
- For a gluten-free option, use tamari instead of regular soy sauce.
- The cornstarch slurry helps thicken the sauce; do not skip to maintain the right consistency.
- Make sure not to burn garlic and ginger while sautéing to avoid bitterness.
