This Teriyaki Chicken and Rice Casserole is the perfect mix of savory, sweet, and satisfying, all in one dish. Juicy shredded chicken is baked in a homemade teriyaki sauce, then combined with tender vegetables, pineapple tidbits, and brown rice for a well-balanced, hearty meal. The flavors of soy sauce, honey, brown sugar, and ginger blend beautifully to create an irresistible sauce that coats every bite.
This recipe is a great option for meal prep, easy weeknight dinners, or family gatherings. Since it’s all baked in one dish, it cuts down on cleanup while packing in flavor. The homemade teriyaki sauce gives it a fresh, authentic taste, and the pineapple adds a subtle sweetness that complements the dish perfectly. Serve this casserole as-is, or add an extra drizzle of sauce for even more bold teriyaki flavor!
Why You’ll Love This Recipe:
• One-Dish Wonder: Everything is cooked and assembled in a single casserole dish.
• Homemade Teriyaki Sauce: Fresh and flavorful, better than store-bought.
• Perfect for Meal Prep: Tastes great the next day and reheats well.
Ingredients
Teriyaki Sauce:
• ¾ cup low-sodium soy sauce
• ½ cup water
• ⅓ cup packed brown sugar
• 1 tablespoon honey
• ¾ teaspoon ground ginger
• 1 teaspoon olive oil
• ½ teaspoon minced garlic
• 2 tablespoons cornstarch (for slurry)
• 2 tablespoons water (for slurry)
Chicken and Casserole:
• 1.5 pounds boneless, skinless chicken breasts
• 32 oz frozen mixed vegetables (unsauced, Asian variety)
• 1 cup pineapple tidbits (drained, packed in juice)
• 3 cups cooked brown rice
Instructions
Step 1: Make the Teriyaki Sauce
1. In a small saucepan, combine soy sauce, ½ cup water, brown sugar, honey, ginger, olive oil, and garlic.
2. Stir until the sugar is dissolved, then cover and bring to a boil over medium heat.
3. In a small bowl, mix cornstarch and 2 tablespoons of water to create a slurry.
4. Gradually add the slurry to the boiling sauce, stirring constantly until the sauce thickens.
5. Remove from heat and set aside.
Step 2: Bake the Chicken
1. Preheat the oven to 350°F (175°C).
2. Place the chicken breasts in a 9×13-inch casserole dish.
3. Pour 1 cup of the teriyaki sauce over the chicken, ensuring it’s evenly coated.
4. Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
5. Remove from the oven and shred the chicken directly in the dish using two forks.
Step 3: Prepare the Vegetables and Rice
1. While the chicken is baking, steam or cook frozen vegetables according to package instructions.
2. Prepare brown rice as per package directions.
Step 4: Assemble the Casserole
1. Add the shredded chicken, cooked vegetables, pineapple, and brown rice to the casserole dish.
2. Pour most of the remaining teriyaki sauce over the mixture, reserving a little for a final drizzle.
3. Stir everything together until evenly combined.
Step 5: Bake Again
1. Return the casserole to the oven and bake at 350°F (175°C) for 15 minutes, until heated through.
2. Drizzle with the remaining teriyaki sauce just before serving.
Tips
• For Extra Flavor: Marinate the chicken in ½ cup teriyaki sauce for 1-2 hours before baking.
• Make It Spicy: Add red pepper flakes or Sriracha for some heat.
• Use Fresh Vegetables: If using fresh veggies, lightly sauté them before adding them to the casserole.
Storage Options
• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in portioned containers for up to 3 months.
• Reheating: Warm in the microwave or oven at 300°F (150°C) until heated through. Add a splash of water if needed.
