Chicken Teriyaki Casserole with Rice

Overhead view of Chicken Teriyaki Casserole

Chicken stir fry is a delicious and flavorful dinner idea, but it also requires extra prep work and hands-on cooking. If you’re looking for an easier way to enjoy your favorite dish, you’re going to love this simple recipe! Featuring all the flavors of your favorite stir fry in one pan, this chicken teriyaki casserole is a quick and easy dinner idea everyone in the family will love.

5 from 1 vote

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Course: Main Course

Cuisine: Chinese

Keyword: Chicken Teriyaki Casserole

Prep Time: 15

Cook Time: 50

Servings:

Calories: 370kcal

Ingredients

For the sauce

1 cup water
⅓ cup soy sauce
1 teaspoon freshly grated ginger
2 cloves garlic minced
4 Tablespoons brown sugar
1 Tablespoon honey
2 Tablespoons cornstarch dissolved in ¼ cup of water.

For the casserole

1 lb boneless skinless chicken breast or chicken thighs
24 oz frozen stir fry vegetable mix thawed
1 cup shelled edamame
2 cups brown rice cooked

Instructions

Preheat oven to 350°F. Prepare an 8x11 baking dish with cooking spray and set aside.
In a small saucepan, whisk together all sauce ingredients: 1 cup water, ⅓ cup soy sauce, 1 teaspoon freshly grated ginger, 2 cloves minced garlic, 4 Tablespoons brown sugar, 1 Tablespoon honey, 2 Tablespoons cornstarch dissolved in ¼ cup of water. Cook over medium high heat. Continue stirring until sauce thickens, about 10 minutes. Remove from heat.
Place chicken breast in prepared 8X11 baking dish.. Pour teriyaki sauce over the chicken, reserving 2 Tablespoons.
Bake on center rack in the oven for 35 minutes until chicken is cooked through.
Remove from oven and shred chicken with two forks.
Add thawed vegetables, edamame, and rice to the dish. Stir until fully combined.
Drizzle remaining 2 Tablespoons teriyaki sauce over the top of the casserole, and bake for 15 more minutes.

Nutrition