This Teriyaki Chicken Casserole is the ultimate easy weeknight dinner—tender chicken, fluffy rice, and crisp-tender veggies all baked in a rich, sweet-and-savory teriyaki sauce. It’s a cozy, family-friendly one-dish meal that’s simple to prep, packed with flavor, and perfect for leftovers the next day.
Servings: 6
Ingredients
Chicken & Base
- 2 cups cooked chicken breast diced or shredded
- 3 cups cooked white rice jasmine or long-grain works well
- 1 ½ cups broccoli florets
- 1 red bell pepper diced
- 1 cup shredded carrots
- 3 green onions sliced
Homemade Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh grated ginger
- 1 tbsp cornstarch
- 2 tbsp water to mix with cornstarch
Instructions
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Preheat Oven
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Preheat your oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish.
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Prepare the Teriyaki Sauce
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In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
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Bring to a gentle simmer.
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In a small bowl, mix cornstarch with water until smooth.
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Slowly whisk the slurry into the sauce and cook until thickened (2–3 minutes).
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Remove from heat.
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Assemble the Casserole
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In a large bowl, combine cooked rice, chicken, broccoli, bell pepper, carrots, and half of the green onions.
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Pour most of the teriyaki sauce over the mixture and stir until evenly coated.
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Transfer everything into the prepared baking dish.
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Drizzle remaining sauce over the top.
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Bake
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Cover with foil and bake for 20 minutes.
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Remove foil and bake an additional 5–10 minutes until heated through and slightly golden on top.
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Garnish & Serve
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Sprinkle with sesame seeds and remaining green onions before serving.