This easy Chicken Teriyaki Casserole is a comforting one-pan meal packed with tender chicken, crisp veggies, and a sweet and savory teriyaki sauce. It has all the same flavors of your local takeout restaurant, but made at home in under 30 minutes.
Calling something a casserole makes it instantly more delicious, doesn’t it? This Chicken Teriyaki Casserole has all of the savory-sweet flavors you love from classic chicken teriyaki, but in a simple, comforting oven-baked dish. It’s unbelievably easy to make, super satisfying, and perfect for busy weeknight dinners.
With tender chicken, fluffy rice, and fresh veggies mixed with a homemade sweet and savory teriyaki sauce, our family requests this Chicken Teriyaki Casserole regularly. Everything gets baked together in one dish for a super convenient recipe that’s easy to customize. Make a little extra sauce to serve on the side or save for later, because it’s just that delicious. My favorite part? There’s only one pan to clean afterwards — and that is dinnertime perfection.
If you like this sweet and savory creation, try these other easy favorites of ours. This Teriyaki Pork Tenderloin is full of flavor, this Egg Roll in a Bowl is a fun spin on a classic, and we love these Lazy Dumplings.
Why You’ll Love This Recipe
- All In One, One-Dish Meal: This delicious recipe has everything you need one dish. A hearty protein, carbs, veggies and a savory-sweet sauce are cooked in just one pan for the ultimate easy dinner.
- Sweet and Savory Sauce: The glossy sauce is the perfect balance of sweet and savory, and packed with the classic teriyaki flavor everyone loves.
- Great for Meal Prep: Make this in advance for a great time-saving meal. And leftovers reheat beautifully, so you can continue to enjoy it throughout the week.
- Easy To Customize: Add in any of your family’s favorite veggies and proteins, or use what you have in the fridge. You can serve this a different way, every time.
Ingredients
- Chicken: Boneless skinless breasts or thighs work great here, or use rotisserie chicken from the store for a time-saving shortcut.
- Rice: Long grain, white rice for that classic flavor and texture. Day-old rice is preferred for texture!
- Stir Fry Vegetables: Find these in the produce or frozen section. They’re usually a great mix of bell peppers, water chestnuts, snap peas, broccoli and more.
- Soy Sauce: A savory, umami packed key ingredient for the sauce.
- Brown Sugar: For sweetness.
- Apple Cider Vinegar: Tangy and bright, to cut through the sweetness in the sauce.
- Garlic and Ginger: Aromatic and flavorful, essential ingredients in Asian cooking.
- Pepper: For a subtle heat.
- Cornstarch: To thicken the sauce so the casserole has the perfect glazed consistency.
- Water: Just a splash, to balance everything.
How To Make Chicken Teriyaki Casserole
1. Preheat oven to 350 degrees.
2. In a 9×13 casserole dish add the shredded chicken, veggies and rice and mix together.
3. In a mixing bowl, mix the remainder of the ingredients and pour over top of the chicken, rice and veggies.
4. Bake uncovered for 20 minutes. Serve hot.
Expert Tips
- Use Rotisserie Chicken: To save time, use a store-bought chicken for a quick and delicious shortcut. I love keeping these on hand in the fridge.
- Don’t Overcook Veggies: Avoid overcooking your veggies before adding to the casserole or they’ll be too soft and soggy. You want them to be tender, but still have a bite, as they’ll continue cooking once they’re baked.
- Use Day-Old Rice: Leftover rice will actually give you the best texture. It holds up well when baked and soaks up the sauce perfectly.
- Add Sauce Gradually: Add a little sauce at a time, mix, and add more as needed to control how saucy and moist the casserole is. You can always add more, but it’s more difficult to remove excess.
- Finish with Fresh Toppings: Right before serving, add sliced scallions, a sprinkle of sesame seeds, or fresh herbs for brightness and a pop of color.
Variations
- Try Different Proteins: Swap the chicken for shrimp or tofu.
- Use Another Rice: Try brown rice for something heartier and chewier, or cauliflower rice for a lighter, low-carb option.
- Add Pineapple: Give this teriyaki a punched up sweet twist with fresh pineapple chunks.
- Make it Spicy: Add in sriracha or a pinch of chili flakes for some heat. Make it as spicy as you’d like.
- Try Different Veggies: Add in even more vegetables like snap peas, carrots, asparagus or even eggplant to bulk it up. Use whatever you have in the fridge.
Storage
Store the cooled leftover casserole in an airtight container in the fridge for 3-4 days. When you’re ready to eat again, rewarm it covered in a 350°F oven until hot, or reheat in the microwave in 30-second intervals.
You can freeze leftovers in an airtight container for up to 3 months, but the texture of the rice may change once thawed. When you’re ready to serve again, thaw in the fridge overnight, then reheat as instructed above.
FAQs
Definitely. Just be sure to undercook them slightly so they aren’t too soft and mushy, and fully drain them from excess moisture before adding to the casserole.
Long grain white rice works well for its fluffy, non-sticky texture. Jasmine and basmati rice are also great options, as they hold up well when baked. We just suggest avoiding sushi rice, as it could give the casserole a gummy texture.
Be sure to use enough sauce in the casserole, and if the top is getting too crisped during baking, loosely cover the dish with foil to trap in the moisture. Using chicken thighs instead of breasts will also ensure the casserole isn’t dried out, as they’re super juicy and flavorful.
Yes. Simply swap the soy sauce for tamari or coconut aminos.
More Asian-Inspired Recipes
Chicken Teriyaki Casserole
Ingredients
Method
- Preheat oven to 350 degrees.2. In a 9×13 casserole dish add the shredded chicken, veggies and rice and mix together.3. In a mixing bowl, mix the remainder of the ingredients and pour over top of the chicken, rice and veggies.4. Bake uncovered for 20 minutes. Serve hot.5. Enjoy!
Notes
- Store cooled leftover casserole in an airtight container in the fridge for 3-4 days. When you’re ready to eat, rewarm covered in a 350° oven until hot, or reheat in the microwave in 30-second intervals.
- Freeze leftovers in an airtight container for up to 3 months, but the texture of the rice may change once thawed. When ready to serve again, thaw in the fridge overnight, then reheat as instructed above.
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