Teriyaki Chicken Casserole
A baked chicken and rice dinner combining fried rice, stir-fry vegetables, shredded chicken, and homemade teriyaki sauce. The chicken first cooks in the sauce, then everything is combined in one baking dish for a final bake.
Print Pin Servings: 6
Ingredients
- 3 cups Fried Rice
- 1 Chicken Breast
- 1 Package Stir Fry Vegetables, found in produce department, including broccoli, sprouts, carrots and snow peas
Teriyaki Sauce
- 3/4 cup San-J Tamari Soy Sauce
- 1/2 cup water
- 1/3 cup Brown Sugar
- 1 tbsp honey
- 3/4 tsp Ground Ginger
- 1 tsp Sesame Oil
- 1 Clove Garlic, small, minced fine
- 2 tbsp Cornstarch
- 2 tbsp Cold Water
Instructions
- Prepare the fried rice according to the linked fried rice recipe. You will need 3 Cups Fried Rice.
- Preheat the oven to 350 degrees F.
- To prepare the teriyaki sauce, place ¾ Cup San-J Tamari Soy Sauce, ½ Cup Water, ⅓ Cup Brown Sugar, 1 Tablespoon Honey, ¾ teaspoon Ground Ginger, 1 teaspoon Sesame Oil, and 1 Clove Garlic in a medium saucepan. Stir to combine.
- Bring the mixture to a boil and let it cook for 1 minute.
- In a small bowl, combine 2 Tablespoons Cornstarch with 2 Tablespoons Cold Water.
- Stir 1 teaspoon of the hot soy mixture into the cornstarch mixture. Slowly add the entire cornstarch mixture to the boiling soy mixture while whisking. Continue whisking until the sauce starts to thicken, then set it aside.
- Put 1 Chicken Breast in a baking dish. Pour 1 cup of the teriyaki sauce over the chicken.
- Bake for 30 minutes. Remove the chicken from the oven and shred it.
- Steam 1 Package Stir Fry Vegetables. Transfer the steamed vegetables, prepared rice, and shredded chicken to an 8×8-inch baking dish.
- Pour 3 tablespoons of the remaining teriyaki sauce into the dish and stir until everything is combined.
- Return the casserole to the oven and bake for 15 minutes.
- Remove it from the oven and drizzle a little additional teriyaki sauce over the casserole.
- Serve immediately.
