Pin it
When it comes to wholesome, comforting meals, this Teriyaki Chicken Casserole takes the crown. Packed with tender chicken, vibrant vegetables, fluffy rice, and a rich homemade teriyaki sauce, this casserole delivers a hearty dinner that's perfect for family gatherings or meal prepping.
Benefits of Asian Fusion Casserole
Healthy and balanced with lean protein, vegetables, and rice, this casserole is flavorful thanks to a homemade teriyaki sauce. It's customizable with your choice of vegetables or rice and perfect for meal prep as it reheats beautifully for leftovers.
Complete Ingredient Requirements
- Low-sodium soy sauce: 3/4 cup (180ml), Japanese or Chinese variety, dark brown color, clear without sediment, less than 500mg sodium per tablespoon
- Filtered water: 1/2 cup (120ml) for sauce, plus 2 tablespoons (30ml) for cornstarch slurry, room temperature (70°F/21°C)
- Brown sugar: 1/4 cup (50g), dark brown variety, fresh with no hard lumps, moisture content 3-4%
- Ground ginger: 1/2 teaspoon (2.5g), fresh powder with strong aroma, bright tan color
- Minced garlic: 1/2 teaspoon (2.5g), fresh minced to 1mm pieces, no green sprouts
- Cornstarch: 2 tablespoons (16g), pure white color, fine powder texture
- Chicken breasts: 1 pound (454g), boneless/skinless, uniform thickness of 1-inch, trimmed of fat, temperature 38-40°F (3-4°C)
- Stir-fry vegetables: 12 ounces (340g) mixed:
- Broccoli florets: cut to 1-inch pieces
- Carrots: julienned 2mm thick
- Snow peas: whole, strings removed
- Bell peppers: 1-inch squares
- Water chestnuts: sliced
- Cooked rice: 3 cups (600g), medium-grain white or brown rice, cooked to tender but firm, grains should be separate and fluffy
Professional Cooking Instructions
- Teriyaki Sauce Preparation
- Combine soy sauce, water (1/2 cup), brown sugar, ginger, and garlic in medium saucepan. Heat over medium (350°F/175°C) until bubbling (3-4 minutes). Mix cornstarch with remaining water (2 tablespoons) until smooth. Stream into simmering sauce while whisking constantly. Cook until sauce coats back of spoon (approximately 2 minutes). Final temperature should be 185°F (85°C).
- Initial Casserole Assembly
- Preheat oven to 350°F (175°C), position rack in center. Grease 9x13-inch (23x33cm) baking dish with cooking spray. Arrange chicken breasts in single layer, ensuring 1/2 inch space between pieces. Distribute vegetables evenly around chicken. Pour 1 cup (240ml) warm teriyaki sauce over contents, ensuring even coverage.
- Primary Baking Phase
- Cover dish tightly with aluminum foil. Bake 30-35 minutes until chicken registers 165°F (74°C) on instant-read thermometer inserted into thickest part. Chicken should be opaque throughout with no pink center. Vegetables should be tender-crisp.
- Chicken Processing
- Remove from oven (maintain temperature). Using two forks, shred chicken directly in dish into 1-inch pieces. Texture should be moist and easily pulled apart. Combine with accumulated juices.
- Final Assembly and Baking
- Add cooked rice and 1/2 cup (120ml) teriyaki sauce. Fold gently to combine, maintaining rice grain integrity. Spread mixture evenly in dish. Bake uncovered 10-12 minutes until edges are lightly browned and internal temperature reaches 165°F (74°C) throughout.
- Service Preparation
- Let rest 5 minutes before serving. Drizzle with remaining sauce (warmed to 165°F/74°C). Garnish with diagonal-sliced green onions and toasted sesame seeds if desired.
Essential Success Tips
Use fresh vegetables for optimal texture and nutritional value. For enhanced flavor, marinate chicken in 1/2 cup teriyaki sauce for 30 minutes before assembly. Consider brown rice or quinoa for added nutritional benefits. Add heat with sriracha or red pepper flakes to taste.
Storage and Reheating Guide
Cool completely before storing in airtight container. Refrigerate up to 4 days at 40°F (4°C). Reheat individual portions in microwave (2-3 minutes) or whole casserole in 350°F (175°C) oven for 15-20 minutes until internal temperature reaches 165°F (74°C).
Pin it
Serving Suggestions Guide
Serve hot (minimum 145°F/63°C) garnished with fresh scallions and sesame seeds. Accompany with steamed edamame or Asian cucumber salad for a complete meal. Perfect for family dinners or meal prep portions.
Frequently Asked Questions
- → Can I use frozen vegetables instead of fresh?
Yes, frozen stir-fry vegetables work great. Just add them to the casserole frozen, they'll cook during baking.
- → How long can I store leftovers?
Store in an airtight container in the fridge for up to 4 days. The flavors often get better the next day.
- → Can I prepare this casserole ahead of time?
Yes, assemble everything except the rice, refrigerate, then add cooked rice just before final baking.
- → Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and often stay more moist. Adjust cooking time as needed.
- → Is there a way to make this gluten-free?
Simply substitute regular soy sauce with tamari or gluten-free soy sauce.