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Teriyaki Chicken and Rice Casserole

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 520
A flavorful and easy-to-make casserole combining tender chicken, rice, and vegetables in a savory teriyaki sauce.

Ingredients

Protein

  • 2 cups Chicken breasts, cooked and shredded

Grains

  • 2 cups Cooked rice

Sauces and liquids

  • 0.5 cup Soy sauce
  • 0.25 cup Honey
  • 1 tsp Ginger, grated
  • 1 cup Vegetable stock

Vegetables

  • 1 cup Shredded carrots
  • 1 cup Diced bell peppers
  • 1 cup Frozen peas

Thickening agent

  • 2 tbsp Cornstarch (mixed with water for slurry)

Garnishes

  • 1 tbsp Sesame seeds
  • 2 tbsp Sliced green onions

Instructions 

  • Combine soy sauce, honey, garlic, ginger, and vegetable stock to make the teriyaki sauce.
  • Mix cooked shredded chicken, rice, shredded carrots, bell peppers, and peas in a casserole dish.
  • Pour the teriyaki sauce over the mixture and stir to combine.
  • Mix cornstarch with water to create a slurry and add to the casserole. Bake at 375°F (190°C) for 20-25 minutes until heated through and slightly thickened.
  • Garnish with sesame seeds and sliced green onions before serving.

Notes

For extra flavor, marinate the chicken in some teriyaki sauce before cooking.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Japanese
Keyword: Chicken