This Teriyaki Chicken and Rice Casserole combines tender shredded chicken, mixed veggies, sweet pineapple, and savory brown rice, all coated in a homemade teriyaki sauce. It’s a delicious, balanced meal that’s easy to prepare and perfect for busy weeknights. Just bake, stir, and serve for a family-friendly meal that’s sure to become a favorite.
Why You’ll Love This Teriyaki Chicken and Rice Casserole:
One-Pan Wonder: With everything baked together in a single casserole dish, this meal requires minimal cleanup—perfect for busy weeknights.
Sweet and Savory Flavor: The homemade teriyaki sauce brings a beautiful balance of savory soy sauce, sweet brown sugar, and honey that makes each bite irresistible.
Nutritious and Balanced: Loaded with lean chicken, brown rice, and mixed vegetables, this casserole is both hearty and healthy.
Customizable: You can easily swap ingredients based on what’s in your pantry, and it’s simple to make adjustments for different tastes or dietary preferences.
Key Ingredients:
Low-Sodium Soy Sauce: Using low-sodium soy sauce helps you control the saltiness of the teriyaki sauce, which is especially helpful if you plan to season the dish further or if anyone watching their sodium intake.
Ground Ginger and Garlic: These aromatics are essential for adding depth to the teriyaki sauce. If you have fresh ginger on hand, grating it will add an extra layer of flavor.
Chicken Breast: Boneless, skinless chicken breast works beautifully in this recipe. You could also substitute with boneless chicken thighs for a richer flavor.
Frozen Mixed Vegetables: A bag of stir-fry veggies with carrots, broccoli, peas, and bell peppers adds color and nutrition. Look for a variety without sauces or added salt, allowing the teriyaki sauce to shine.
Brown Rice: Brown rice adds fiber and a slightly nutty taste to the casserole, but white rice or jasmine rice could be used in a pinch. Make sure the rice is cooked ahead of time to save time and simplify assembly.
Pineapple Tidbits: Pineapple is a classic addition in teriyaki dishes, adding a refreshing sweetness. Be sure to use pineapple packed in juice or with no added sugar to avoid any unnecessary sweetness.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions:
1. Prepare the Teriyaki Sauce
Combine Ingredients: In a small saucepan, mix together soy sauce, ½ cup water, brown sugar, honey, ground ginger, olive oil, and minced garlic. Stir until sugar dissolves and ingredients blend well.
Heat and Boil: Cover and place saucepan over medium heat. Bring mixture to a boil, then remove the lid and cook for another minute.
Make a Slurry: In a separate dish, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth.
Thicken the Sauce: Gradually add the slurry to the boiling sauce, stirring constantly. Continue cooking for another minute until the sauce thickens. Remove from heat and set aside.
2. Prepare the Chicken
Preheat Oven: Preheat oven to 350°F (175°C).
Prepare Chicken: Lay raw chicken breasts flat in a 9×13-inch casserole dish and pour about 1 cup of teriyaki sauce over them, ensuring even coating.
Bake Chicken: Place casserole dish in the oven and bake for 30-35 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Shred Chicken: Remove the casserole from the oven and shred the cooked chicken into bite-sized pieces directly in the dish.
3. Prepare the Vegetables and Rice
Cook Vegetables: While chicken is baking, steam or cook frozen mixed vegetables according to package instructions.
Cook Rice: Prepare 3 cups of brown rice according to package directions, either using a rice cooker or on the stovetop.
4. Assemble the Casserole
Combine Ingredients: In the casserole dish with shredded chicken, add the cooked vegetables, pineapple chunks, and cooked brown rice.
Add Sauce: Pour most of the remaining teriyaki sauce over the mixture, reserving a bit for a final drizzle. Stir until everything is well combined and evenly coated.
5. Bake and Serve
Bake: Return the casserole dish to the oven and bake for an additional 15 minutes, allowing the flavors to meld and ingredients to heat through.
Finish and Serve: Remove the casserole from the oven and drizzle the reserved teriyaki sauce on top before serving. Serve warm and enjoy!
Serving Suggestions:
This Teriyaki Chicken and Rice Casserole is a complete meal on its own, but here are a few serving ideas to add even more variety:
Top with Green Onions or Sesame Seeds: Sprinkle freshly sliced green onions or toasted sesame seeds over the casserole before serving to add color and a bit of crunch.
Add a Side Salad: A crisp side salad with a light vinaigrette balances the warmth of the casserole beautifully.
Serve with Steamed Dumplings or Egg Rolls: These make a tasty addition for a fun, Asian-inspired dinner spread.
Cucumber Salad: A refreshing cucumber salad with a hint of rice vinegar is a great pairing and complements the sweet and savory teriyaki flavors.
Storage and Meal Prep Tips:
This casserole is a fantastic option for meal prep and makes delicious leftovers, perfect for packing up and enjoying throughout the week.
Storage: Place leftovers in an airtight container and store them in the refrigerator for up to 4 days.
Freezing: This casserole freezes well, making it a convenient option for make-ahead meals. Portion it into freezer-safe containers, and it will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: For best results, reheat in the oven at 325°F (160°C) until warmed through, or microwave individual servings for about 2 minutes, stirring halfway through.
Meal Prep: You can prepare the components—chicken, rice, sauce, and vegetables—in advance and then assemble and bake when ready. The teriyaki sauce can also be made up to 3 days ahead and stored in the fridge.
Recipe Variations:
Low-Carb Option: Substitute the brown rice with cauliflower rice for a lower-carb version. Cook the cauliflower rice separately, then add it to the casserole with the other ingredients before the final bake.
Extra Vegetables: Add bell peppers, snap peas, or mushrooms for even more veggie variety. Just sauté them lightly before adding to the casserole for the best texture.
Vegan Version: For a plant-based version, substitute the chicken with cubed tofu or tempeh, and make a vegan teriyaki sauce using a vegan-friendly sweetener and vegetable broth.
Spicy Teriyaki Casserole: For a spicy twist, add ½ to 1 teaspoon of sriracha or crushed red pepper flakes to the teriyaki sauce. This adds a bit of heat that complements the sweet and savory flavors.
Pineapple BBQ Teriyaki Casserole: Add a hint of BBQ sauce to the teriyaki sauce for a unique twist. This variation pairs particularly well with grilled chicken and roasted vegetables.
Conclusion:
Teriyaki Chicken and Rice Casserole is a crowd-pleasing recipe that brings together the rich flavors of teriyaki sauce, tender chicken, and wholesome veggies—all in one easy dish. It’s a versatile and convenient recipe that works for everything from meal prep to family dinners. Plus, it’s easy to adjust with different veggies or proteins, making it a great addition to your recipe rotation.
Give this casserole a try, and enjoy the comforting flavors of teriyaki in every bite!
Teriyaki Chicken and Rice Casserole
Ingredients
- 3/4 cup low sodium soy sauce
- 1/2 cup water
- 1/3 cup packed brown sugar
- 1 tablespoon honey
- 3/4 teaspoon ground ginger
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 2 tablespoons cornstarch for slurry
- 2 tablespoons water for slurry
- 1.5 pounds boneless skinless chicken breasts
- 32 oz frozen mixed vegetables unsauced Asian varieties
- 1 cup pineapple tidbits drained, packed in juice
- 3 cups cooked brown rice
Instructions
- In a small saucepan, combine soy sauce, 1/2 cup water, brown sugar, honey, ginger, olive oil, and garlic. Stir until sugar dissolves. Cover, heat over medium, and bring to a boil.
- In a small bowl, mix cornstarch and 2 tablespoons of water to create a slurry. Gradually add slurry to boiling sauce, stirring constantly, and cook until thickened. Set aside.
- Preheat oven to 350°F (175°C). Place chicken breasts in a 9×13-inch casserole dish. Pour 1 cup of the teriyaki sauce over chicken, coating evenly.
- Bake for 30-35 minutes until internal temperature of chicken reaches 165°F (74°C). Shred chicken into bite-sized pieces in the dish.
- While chicken bakes, steam or cook frozen vegetables as per package instructions. Prepare brown rice according to package directions.
- Add shredded chicken, cooked vegetables, pineapple, and brown rice to the casserole dish. Pour most of the remaining teriyaki sauce, reserving a bit for final drizzle. Stir to combine.
- Bake assembled casserole for 15 minutes at 350°F, until heated through. Drizzle with remaining teriyaki sauce before serving.