Teriyaki Chicken and Rice Casserole

Looking for a delicious, nutritious, and hassle-free dinner the whole family will enjoy? This Teriyaki Chicken and Rice Casserole is the perfect solution!

Picture tender chicken, crisp vegetables, juicy pineapple, and hearty brown rice, all coated in a rich, homemade teriyaki sauce. It’s a flavorful, wholesome meal that brings a touch of comfort to your table.

Best of all, it’s incredibly easy to make! With just a few simple steps, you can toss everything together, bake, and enjoy a dish that’s sure to become a family favorite—perfect for busy weeknights!

Ingredients

• 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
• 2 tablespoons water (for slurry)
• 1.5 pounds boneless, skinless chicken breasts
• 32 oz frozen mixed vegetables (Asian varieties, unsauced)
• 1 cup pineapple tidbits (drained, packed in juice)
• 3 cups cooked brown rice

Instructions

Step 1: Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, ½ cup water, brown sugar, honey, ginger, olive oil, and garlic. Stir over medium heat until sugar dissolves. Bring to a gentle boil.

In a separate bowl, mix cornstarch with 2 tablespoons of water to form a slurry. Gradually whisk it into the sauce, stirring constantly until thickened. Remove from heat and set aside.

Step 2: Bake the Chicken: Preheat oven to 350°F (175°C). Place chicken breasts in a 9×13-inch casserole dish and coat with 1 cup of the teriyaki sauce. Bake for 30–35 minutes, or until the internal temperature reaches 165°F (74°C). Shred chicken directly in the dish.

Step 3: Prepare the Vegetables and Rice: While the chicken bakes, steam or cook the frozen vegetables as directed. Prepare brown rice according to package instructions.

Step 4: Assemble the Casserole: Add shredded chicken, cooked vegetables, pineapple, and brown rice to the casserole dish. Pour in most of the remaining teriyaki sauce, reserving a little for the final drizzle. Stir to combine.

Step 5: Final Bake: Return the casserole to the oven and bake for 15 minutes, until heated through. Drizzle with the reserved teriyaki sauce before serving.

Pro Tips for Teriyaki Chicken and Rice Casserole

Boost Chicken Flavor

• Marinate: Let the chicken sit in ½ cup teriyaki sauce for 30–60 minutes before baking.
• Sear First: Lightly pan-sear before baking for a juicier texture and better flavor.

Improve Texture

• Use Cold Rice: Cooked rice from the fridge stays firm and prevents mushiness.
• Keep Veggies Vibrant: Blanch in ice water after cooking to retain color.

Enhance the Flavor

• Spicy Kick: Add 1–2 tsp Sriracha or chili flakes to the sauce.
• Nutty Aroma: Stir in 1–2 tsp sesame oil for an authentic touch.
• Natural Sweetness: Swap brown sugar for honey or pineapple juice.

Toppings for Extra Crunch

• Sprinkle with toasted sesame seeds, green onions, or cilantro.
• Add sliced almonds or roasted cashews for crunch.

Storage & Meal Prep

• Fridge: Store in portions for up to 4 days; reheat easily.
• Freezer: Freeze for 2–3 months, then thaw and warm in the oven or microwave.

Print