This teriyaki chicken and rice casserole is a fabulous affordable meal that combines shredded chicken, vegetables, pineapple, and rice all coated in a simple homemade teriyaki sauce. It’s a wonderful, balanced meal that takes hardly any effort to prepare, and makes for an ideal busy weeknight dinner. Simply bake, stir and serve for a family-friendly meal that is bound to become a favorite.

Why You’ll Love This Teriyaki Chicken and Rice Casserole:

One-Pan Wonder: With everything cooked all at once in a single casserole, this dish is super-easy to clean up after, a plus on busy weeknights.

Sweet and Savory Flavors: The homemade teriyaki sauce brings such a great balance of savory soy sauce and sweet brown sugar and honey that makes you honestly want to eat the whole batch!

Nutritious & Balanced: This casserole packs a punch with lean chicken, brown rice, and mixed veggies.

Customizable: You’re able to swap ingredients depending on what’s in your pantry, and it’s easy to make substitutions for different tastes or dietary preferences.

Key Ingredients:

Low-Sodium Soy Sauce: Using low-sodium soy sauce allows you better control over the saltiness of the teriyaki sauce, which is especially helpful if you plan to season the dish further or if anyone is watching their sodium intake.

Ginger and garlic: These two aromatics are needed for flavoring the teriyaki sauce. If you have some fresh ginger hanging around, grating it will add extra flavor.

Chicken Breast: Use boneless, skinless chicken breast in this recipe. You could also use boneless chicken thighs instead for a more flavorful dish.

Frozen Mixed Vegetables: Peas, carrots, broccoli and bell peppers found in a bag of stir-fry veggies add color and nutrition. Find a variety with no sauces or added salt so the teriyaki sauce can do its thing.

Brown Rice: Brown rice gives the casserole fiber and a subtle nutty flavor, but white rice or jasmine rice will work in a pinch. Plan for the rice to be cooked in advance to save time and help with the assembly.

Pineapple Tidbits: Pineapple is a staple in teriyaki dishes for a refreshing sweetness. Just be sure to purchase pineapple preserved in juice or without added sugars to avoid any unnecessary sweetness.

Full list of ingredients with amounts and instructions is located in the recipe card below

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Instructions:

Prepare the Teriyaki Sauce

Mix It All Together: Add soy sauce, ½ cup water, brown sugar, honey, ground ginger, olive oil, and minced garlic to a small saucepan. Stir until the sugar dissolves and the ingredients are well incorporated.

Heat and Boil: Cover and set saucepan over medium flame. Cover it; boil; then, lid off, cook for another minute.

And then—make a slurry: Whisk together 2 tablespoons cornstarch in 2 tablespoons water in a separate bowl until smooth.

Thicken the Sauce: Whisk the slurry into the boiling sauce a little at a time, stirring constantly. Cook for 1 additional minute until the sauce thickens. Turn off the heat and set aside.

Prepare the Chicken

Preheat the Oven: Preheat the oven to 350°F (175°C).

Prepare Chicken: Place the raw chicken breasts in a single layer in a 9×13-inch casserole dish, drizzle about 1 cup of teriyaki sauce on top and get them coated evenly.

Bake Chicken: Bake for 30-35 minutes, until the chicken has reached 165°F (74°C).

Shred Chicken: Take the casserole out of the oven and shred the cooked chicken into bite-sized pieces right in the dish.

Step 1: Prep the Vegetables and Rice

Cook Vegetables: To prepare frozen mixed vegetables, steam or cook according to package instructions.

Cook Rice: In a rice cooker or on the stovetop, prepare 3 cups of brown rice according to package directions.

Assemble the Casserole

Mix Everything: To the casserole dish with shredded chicken, add the cooked vegetables, pineapple chunks, and cooked brown rice.

Add Sauce: Drizzle most of the remaining teriyaki sauce over the mixture, setting some aside to drizzle at the end. Mix everything together until it is all evenly coated.

5.Bake and Serve

Bake: Put the casserole dish back into the oven and bake for another 15 minutes, to allow the flavors to meld and the ingredients to heat through.

Serve: Remove casserole from oven; drizzle top with reserved teriyaki sauce before serving. Serve warm and enjoy!

Serving Suggestions:

This Teriyaki Chicken and Rice Casserole is a complete meal in and of itself, but here are some ideas for serving it for extra variety:

Top with Green Onions or Sesame Seeds: Before serving, sprinkle freshly sliced green onion or toasted sesame seeds over the casserole to add color and a slight bit of crunch.

Add a Side Salad: A side garden salad with a light vinaigrette balances the cozy warmth of the casserole so nicely.

With Steamed Dumplings or Egg Rolls: These are a delicious addition to a fun, Asian dinner spread.

Cucumber Salad: A crunchy cucumber salad with a splash of rice vinegar is a good pairing and balances the sweet and savory teriyaki.

Storage and Meal Prep Tips:

This casserole is a great meal-prep option and makes an outstanding leftover, making it easy to pack up and enjoy all week long.

Storage: Transfer leftover food to an airtight container and refrigerate for up to 4 days.

Now, what else you need to know about how to make Paleo Green Bean Casserole:

Freezing: This casserole freezes well, which is why it’s great for make-ahead meals. Divide it into freezer-safe containers, and in the freezer it will keep for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat in an oven at 325°F (160°C) until warmed through for best results, or microwave personal servings for about 2 minutes, stirring halfway through.

Meal Prep: The components — chicken, rice, sauce and vegetables — can all be prepped ahead of time and simply assembled and baked when you’re ready. The teriyaki can also be prepared up to 3 days in advance and refrigerated.

Recipe Variations:

Low-Carb: Use 2 tbsp Brown Rice to taste, or use Cauliflower Rice. Prepare the cauliflower rice separately, and then add to the casserole with the other ingredients before the final bake.

Additional Vegetables: Bell peppers, snap peas, or mushrooms for even more veggies. Simply sauté them gently before putting them in the casserole to get the best texture.

Vegan Version: Swap the chicken for cubed tofu or tempeh, and make a vegan teriyaki sauce using a plant-based sweetener and veggies broth.

Spicy Teriyaki Casserole: To bring the heat, add ½ to 1 teaspoon of sriracha or crushed red pepper flakes to the teriyaki sauce. This gives a touch of heat that balances the sweet and savory flavors.

Pineapple BBQ Teriyaki Casserole: Add a touch of BBQ sauce to the teriyaki sauce for a different flavor profile. This variation goes particularly well with grilled chicken and roasted vegetables.

Conclusion:

Teriyaki Chicken and Rice Casserole combines the flavors of teriyaki sauce, chicken and nutritious veggies into a casserole that is loved large. It’s the kind of adaptable, convenient recipe that’s good for meal prep, family dinners and everything in between. Plus, it’s easy to adapt with different veggies or proteins, making it a versatile entry in your recipe rotation.

Try this casserole for the basic comfort flavor of teriyaki with every bite!