Chicken Teriyaki Casserole

This Chicken Teriyaki Casserole is a delicious, family-friendly dish that brings together tender chicken, vibrant vegetables, and a flavorful teriyaki sauce, all on a bed of fluffy white rice. It’s the perfect weeknight meal because it’s quick to assemble, and baking it in the oven gives all the ingredients a chance to meld together beautifully. The combination of savory chicken, stir-fry veggies, and the umami-packed teriyaki sauce makes this casserole an irresistible dish. Plus, the garnishes of green onions and sesame seeds add a pop of color and freshness to every bite.

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Ingredients:

• 1½ cups long-grain white rice
• 3 cups water
• 1 tablespoon vegetable oil
• 4 boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
• 1 bag (12 oz) frozen stir-fry vegetables (carrots, broccoli, corn, snow peas, etc.)
• 1½ cups teriyaki sauce
• ½ of a small yellow onion, thinly sliced
• 2 cloves garlic, minced or pressed
• 1 tablespoon grated fresh ginger or ginger paste
• Sliced green onions & sesame seeds, for garnish

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Instructions:

1. Prepare the Rice:

• Preheat the oven to 375°F. Spray a 9×13 casserole dish with cooking spray and set aside.
• In a medium saucepan over high heat, combine the uncooked rice and water. Bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover with a lid, and simmer for 20 minutes until the water is absorbed and the rice is tender.
• Fluff the rice with a fork and set it aside.

2. Cook the Chicken:

• Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
• Add the chicken pieces and cook for 6-8 minutes, until the exterior is nicely browned. Transfer the chicken to a large mixing bowl. (Note: The chicken does not need to be fully cooked as it will finish cooking in the oven.)

3. Combine Ingredients:

• Add the frozen stir-fry vegetables, teriyaki sauce, sliced onion, garlic, and grated ginger to the mixing bowl with the chicken. Toss everything together to ensure the ingredients are evenly coated in the teriyaki sauce.

4. Assemble the Casserole:

• Spread the cooked rice evenly over the bottom of the prepared casserole dish.
• Top the rice with the chicken and vegetable mixture, spreading it out evenly.

5. Bake the Casserole:

• Cover the casserole with aluminum foil and bake for 25 minutes, or until the casserole is heated through, the vegetables are tender, and the edges are slightly crispy.
• Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F for food safety.

6. Garnish and Serve:

• Once out of the oven, garnish the casserole with sliced green onions and sesame seeds for extra flavor and a pop of freshness.
• Serve warm, straight from the baking dish.

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Tips for Success:

• Make it your own: Feel free to add more vegetables like bell peppers, snap peas, or mushrooms for a heartier version of the casserole.
• Rice substitution: Brown rice or jasmine rice can be used in place of white rice, but cooking times may vary.
• Teriyaki sauce: Homemade teriyaki sauce can add a personal touch, but store-bought works perfectly for convenience.
• Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for a quick meal.

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This Chicken Teriyaki Casserole is the perfect one-dish meal that brings comforting flavors and a balanced mix of protein, vegetables, and carbs. It’s ideal for a family dinner or a meal prep option for busy weeks!