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Teriyaki Chicken Casserole

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  • soy sauce - 3/4 cup
  • water - 1/2 cup
  • brown sugar - 1/4 cup
  • ground ginger - 1/2 teaspoon
  • minced garlic - 1/2 teaspoon
  • cornstarch - 4 Tablespoons
  • chicken breasts - 2
  • stir-fry vegetables - 1 (12 oz.)
  • brown rice - 3 cups


  • Preheat oven to 350° F.
  • Spray a 9x13-inch baking pan with non-stick spray.
  • Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover.
  • Bring to a boil over medium heat.
  • Remove lid and cook for one minute once boiling.
  • Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.
  • Once sauce is boiling, add mixture to the saucepan and stir to combine.
  • Cook until the sauce starts to thicken then remove from heat.
  • Place the chicken breasts in the prepared pan.
  • Pour one cup of the sauce over top of chicken.
  • Place chicken in oven and bake 35 minutes or until cooked through.
  • Remove from oven and shred chicken in the dish using two forks.
  • *Meanwhile, steam or cook the vegetables according to package directions.
  • Add the cooked vegetables and rice to the casserole dish with the chicken.
  • Add most of the remaining sauce, reserving a bit to drizzle over the top when serving.
  • Gently toss everything together in the casserole dish until combined.
  • Return to oven and cook 15 minutes.
  • Remove from oven and let stand 5 minutes before serving.
  • Drizzle each serving with remaining sauce.
  • Enjoy!.

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