Go Back
–+ servings
Teriyaki chicken casserole recipe

Easy Teriyaki Chicken Casserole

iamwinfred
This Easy Teriyaki Chicken Casserole brings the best flavors of Asian takeout to your family dinner table in one simple dish. Tender chicken thighs, fluffy white rice, and colorful vegetables are coated in a sweet and savory homemade teriyaki sauce that's so much better than store-bought. It's a complete meal that bakes in one pan, making cleanup a breeze while delivering restaurant-quality taste everyone will love.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Asian
Servings 6 servings
Calories 485 kcal

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Medium saucepan
  • Whisk
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Aluminum foil
  • Box grater or microplane For grating ginger
  • Meat thermometer

Ingredients
  

For the Casserole

  • 3 lbs chicken thighs 1.4 kg, boneless and skinless, cut into bite-sized pieces
  • 3 cups cooked white rice about 600g
  • 2 cups broccoli florets about 200g, chopped
  • 1 red bell pepper diced
  • sesame seeds for garnish
  • green onions sliced, for garnish

For the Teriyaki Sauce

  • 1 cup teriyaki sauce 240ml
  • 1/4 cup soy sauce 60ml
  • 2 tablespoons honey 30ml
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
  • 2 tablespoons sesame oil 30ml
  • 1 tablespoon cornstarch for thickening the sauce

Instructions
 

  • Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish. Cut chicken into 1-inch cubes, dice bell pepper, chop broccoli, mince garlic, and grate ginger.
  • Cook 3 cups of white rice according to package directions. Fluff with a fork and set aside.
  • In a medium saucepan over medium heat, combine teriyaki sauce, soy sauce, honey, garlic, ginger, and sesame oil. Bring to a simmer, then whisk in cornstarch mixed with 2 tablespoons cold water. Cook for 2-3 minutes until thickened.
  • Spread cooked rice in the prepared baking dish. Layer chicken pieces, broccoli, and bell peppers over rice. Pour two-thirds of the teriyaki sauce over everything and toss to coat evenly.
  • Cover tightly with aluminum foil and bake for 30-35 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
  • Remove foil, drizzle with reserved sauce, and garnish with sesame seeds and green onions. Let rest 5 minutes before serving.

Notes

  • Use day-old refrigerated rice for the best texture. Freshly cooked rice can become mushy in casseroles.
  • Reserve one-third of the teriyaki sauce to drizzle on top before serving for extra flavor and shine.
  • Cut all chicken pieces uniformly to ensure even cooking throughout the casserole.
  • Don't overbake the vegetables. They should be tender-crisp with a slight bite remaining.
  • Chicken breasts can be substituted for thighs, though they may be slightly less juicy. Cut into larger pieces to prevent drying.
  • For a low-carb version, replace white rice with cauliflower rice.
  • Add 1-2 teaspoons sriracha to the teriyaki sauce for a spicy kick.
  • Toast sesame seeds in a dry pan for 2-3 minutes before garnishing for enhanced nutty flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in microwave or covered in oven at 350°F.
  • This casserole can be assembled up to 24 hours ahead and refrigerated. Add 5-10 minutes to baking time if starting cold.

Nutrition

Serving: 1servingCalories: 485kcalCarbohydrates: 42gProtein: 36gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 145mgSodium: 1280mgPotassium: 520mgFiber: 3gSugar: 12gVitamin A: 25IUVitamin C: 80mgCalcium: 6mgIron: 15mg
Keyword asian casserole, chicken casserole, easy dinner, one dish meal, teriyaki chicken
Tried this recipe?Let us know how it was!