This Teriyaki Chicken Casserole is an easy, comforting dinner packed with tender chicken, flavorful teriyaki sauce, and hearty ingredients. It comes together with minimal effort and makes a delicious family-friendly meal for busy weeknights.
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 3 cups cooked white or jasmine rice
- 2 cups small broccoli florets
- 1½ cups thinly sliced carrots
- ½ cup low-sodium soy sauce
- ⅓ cup packed brown sugar
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 cup water divided
Instructions
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Preheat the oven to 350°F and grease a 9×13-inch baking dish.
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Combine the soy sauce, brown sugar, garlic, ginger, and ¾ cup water in a saucepan. Bring to a gentle simmer.
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Mix the cornstarch with the remaining ¼ cup cold water. Stir it into the sauce and cook until lightly thickened.
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Place the chicken in the baking dish, spoon some teriyaki sauce over it, and bake for 25–30 minutes, until it reaches 165°F.
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Rest briefly, then chop or shred the cooked chicken.
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Combine the chicken, cooked rice, broccoli, carrots, and most of the remaining teriyaki sauce in the baking dish.
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Bake for another 15–20 minutes, until the vegetables are tender and the casserole is hot throughout.
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Rest for 5 minutes, stir gently, and serve with additional teriyaki sauce if desired.
