Description
This Teriyaki Chicken Casserole is a comforting, easy-to-make baked dish featuring tender chicken breast, aromatic jasmine rice, and vibrant vegetables all smothered in a rich homemade teriyaki sauce. Perfect for a family dinner, this one-pan meal delivers a balanced combination of protein, veggies, and flavorful rice with just the right amount of sweetness and umami.
Ingredients
Chicken and Vegetables
- 2 cups cooked chicken breast, diced
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 red bell pepper, diced
- 2 green onions, sliced
Rice and Liquids
- 1 cup uncooked jasmine rice
- 2 cups low-sodium chicken broth
Teriyaki Sauce
- 1 cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- 1 tablespoon sesame seeds
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Aromatics: In a medium saucepan, heat olive oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant to release their flavors.
- Make Teriyaki Sauce: Stir in teriyaki sauce, soy sauce, honey, and chicken broth into the saucepan. Bring the mixture to a gentle simmer to meld the flavors.
- Thicken Sauce: In a small bowl, combine cornstarch and water to create a slurry. Stir this into the simmering sauce and cook until it slightly thickens, about 1-2 minutes.
- Layer Ingredients: Spread the uncooked jasmine rice evenly in the bottom of the prepared baking dish. Top with diced cooked chicken, broccoli florets, shredded carrots, and diced red bell pepper in an even layer.
- Pour Sauce and Combine: Pour the warm teriyaki sauce mixture evenly over the rice, chicken, and vegetables. Gently stir the contents to combine everything evenly without disturbing the rice too much.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 to 40 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Rest and Garnish: Remove the casserole from the oven and let it rest, covered, for 5 minutes to finish steaming. Sprinkle sliced green onions and sesame seeds over the top before serving.
Notes
- For a healthier option, substitute brown rice for jasmine rice; increase cooking time by about 15 minutes and add an extra 1/4 cup chicken broth.
- To enhance flavor, marinate the cooked chicken in teriyaki sauce for 30 minutes before assembling the casserole.
- Frozen mixed vegetables can be used as a convenient alternative to fresh broccoli, carrots, and bell pepper.
