Description
This delicious Teriyaki Chicken Casserole combines tender chicken, fresh vegetables, and a flavorful homemade teriyaki sauce baked to perfection with melted cheese. Perfect for a comforting weeknight dinner, it features a perfect balance of savory and sweet notes, served over rice and garnished with green onions and sesame seeds. This casserole is easy to prepare and satisfying for the entire family.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 1 cup shredded carrots
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
Other
- 2 cups cooked white or brown rice
- 1 cup shredded mozzarella or Monterey Jack cheese
- 2 green onions, sliced for garnish
- Sesame seeds, optional for garnish
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté aromatics: In a large skillet over medium heat, heat the vegetable oil and sauté the diced onion until softened, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook chicken: Add the bite-sized chicken pieces to the skillet and cook until lightly browned, about 5 minutes, stirring occasionally to ensure even cooking.
- Cook vegetables: Stir in the diced red bell pepper, broccoli florets, and shredded carrots. Cook for 3 to 4 minutes until the vegetables are slightly tender but still crisp.
- Make teriyaki sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, cornstarch, and water until the mixture is smooth and free of lumps.
- Add sauce to skillet: Pour the teriyaki sauce over the chicken and vegetables in the skillet, stirring well to coat everything evenly. Allow the sauce to thicken and bubble slightly, then remove from heat.
- Combine rice: Stir in the cooked white or brown rice into the skillet mixture, distributing it thoroughly.
- Transfer and bake: Transfer the entire mixture to the prepared baking dish. Sprinkle the shredded mozzarella or Monterey Jack cheese evenly over the top. Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and serve: Remove the casserole from the oven and garnish with sliced green onions and optional sesame seeds before serving hot.
Notes
- You can substitute chicken thighs for a juicier texture.
- Add additional vegetables like snap peas or mushrooms for more variety and nutrition.
- Use reduced-sodium soy sauce for a lower-sodium version.
- For a gluten-free option, ensure you use gluten-free soy sauce.
- This casserole can be prepped ahead and refrigerated before baking.
