Teriyaki Chicken Casserole

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Teriyaki Chicken Casserole combines chicken, stir fry veggies, and rice and coats it all in a homemade teriyaki sauce. A delicious one dish dinner when busy nights call for wholesome comforting casseroles.

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American

Servings: servings (approximately 2 ½ cups each)

Calories: 571kcal

Author: Jennifer Fishkind

Ingredients

1 pound boneless skinless chicken breasts approximately 2 large breasts
⅔ cup low sodium soy sauce
⅔ cup + 2 tablespoons water divided (⅔ cup to make the sauce and 2 tablespoons to mix with the cornstarch to make a slurry)
½ cup light brown sugar packed
2 tablespoons seasoned rice wine vinegar
2 teaspoons grated fresh garlic
2 teaspoons grated fresh ginger
1 teaspoon sesame oil
2 tablespoons cornstarch
28.8 ounces (2 14.4-ounce) bags frozen stir-fry vegetables steamed according to package directions
3 cups cooked white rice Jasmine rice used - cooked according to package directions

Instructions

Preheat oven to 350*F. Spray a 9x13 baking dish with non-stick cooking spray.
Place the boneless skinless chicken breasts into the prepared baking dish and set aside.
1 pound boneless skinless chicken breasts
To a medium saucepan (2-3 quart sized) on medium-high heat, add the low sodium soy sauce, ⅔ cup water, light brown sugar, seasoned rice wine vinegar, grated fresh garlic, grated fresh ginger and sesame oil. Bring to a boil.
⅔ cup low sodium soy sauce, ⅔ cup + 2 tablespoons water, ½ cup light brown sugar, 2 tablespoons seasoned rice wine vinegar, 2 teaspoons grated fresh garlic, 1 teaspoon sesame oil, 2 teaspoons grated fresh ginger
While the sauce is coming to a boil, add to a small bowl the remaining 2 tablespoons of water and cornstarch. Whisk to create a slurry. This is used to thicken the teriyaki sauce.
2 tablespoons cornstarch
Once the sauce comes to a boil, add the cornstarch slurry and whisk constantly. Cook the sauce for 30 - 45 seconds or until the sauce becomes thick and glossy. Remove the teriyaki sauce from the heat. The sauce should be thick enough to coat the back of a spoon.
Pour one cup of the teriyaki sauce over the boneless skinless chicken breasts in the prepared 9x13 baking dish. Cover the baking dish with aluminum foil and cook the chicken breasts for 30-35 minutes or until the chicken reaches an internal temperature of 165*F.
Remove the baking dish from the oven, remove the aluminum foil from the dish and shred the chicken breasts directly in the baking dish using two dinner forks. Be careful while shredding the chicken as the baking dish will be hot.
To the baking dish with the shredded chicken, add the steamed stir-fry vegetables, prepared white rice and remaining teriyaki sauce (see tips for the teriyaki sauce). Carefully stir to evenly combine all the teriyaki chicken casserole ingredients. Spread the mixture out evenly in the baking dish. Note, you can reserve 3-4 tablespoons of the remaining teriyaki sauce to drizzle over the top of the casserole when it comes out of the oven before serving.
28.8 ounces (2 14.4-ounce) bags frozen stir-fry vegetables, 3 cups cooked white rice
Return the baking dish to the oven and cook for another 10-15 minutes or until the casserole is warmed through. If you reserved some of the teriyaki sauce, you can drizzle it over the top of the baked casserole before serving.

Notes

Storage:

To Store: Leftovers can be stored in an airtight container, in the refrigerator, for up to 3 days.
To Freeze: Cool completely and cover tightly with foil. Store in the freeze for up to 1 month. Thaw in the refrigerator the day before baking.
To Reheat: Reheat in the oven for 20-25 minutes or until it is warmed through.

Tips:

If you are nervous about shredding the chicken directly in the warm baking dish, directly from the oven, you can remove the chicken breasts from the hot baking dish and place them onto a plate, or cutting board, to shred if necessary. You would then need to return the shredded chicken back into the 9x13 baking dish before proceeding with the recipe.
This teriyaki sauce will yield approximately 1 ¾ cups when cooked. If you plan to add a drizzle of the sauce to the finished casserole, before baking, you can divide your sauce into three portions (1 cup, ½ cup and ¼ cup). One cup to add to cook the boneless skinless chicken breasts, ½ cup to add to the shredded chicken, vegetables and rice, and ¼ cup to drizzle over the top of the baked teriyaki chicken casserole before serving.
For ease of use this recipe was made using frozen stir-fry vegetables that were steamed to warm through. You can certainly use your favorite blend of fresh stir-fry vegetables that have been steamed before adding to the baking dish. You will need a total of approximately 4 cups of steamed stir-fry vegetables. The two, 14.4 ounce bags yield approximately 4 cups of vegetables when steamed to warm through.
Jasmine rice was cooked according to package directions to yield the 3 cups needed for this recipe. You can substitute basmati, or long grain white rice or even brown rice for the jasmine rice if desired.
You can either use previously prepared white rice, or you can cook the rice (according to package directions) while the boneless skinless chicken breasts are cooking in the oven prior to shredding. The rice typically takes 20-25 minutes to prepare, giving you enough time to make the rice while the chicken breasts cook. You can make your rice up to 3 days in advance and store it in an airtight container, in the refrigerator, before adding to the recipe. If your rice has been refrigerated, you will want to allow it to sit on the counter, at room temperature, while the chicken breasts are cooking before adding to the recipe.
If you prefer dark meat, you can substitute one pound of boneless skinless chicken thighs for the chicken breasts in this recipe. You may need to adjust the cook time to ensure the internal temperature of the chicken thighs reaches 165* F

Nutrition