Ingredients
Chicken & Base
- 2 cups cooked chicken breast diced or shredded
- 3 cups cooked white rice jasmine or long-grain works well
- 1 ½ cups broccoli florets
- 1 red bell pepper diced
- 1 cup shredded carrots
- 3 green onions sliced
Homemade Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh grated ginger
- 1 tbsp cornstarch
- 2 tbsp water to mix with cornstarch
How To Make Teriyaki Chicken Casserole
- Preheat Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Prepare the Teriyaki Sauce
- In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Bring to a gentle simmer.
- In a small bowl, mix cornstarch with water until smooth.
- Slowly whisk the slurry into the sauce and cook until thickened (2–3 minutes).
- Remove from heat.
- Assemble the Casserole
- In a large bowl, combine cooked rice, chicken, broccoli, bell pepper, carrots, and half of the green onions.
- Pour most of the teriyaki sauce over the mixture and stir until evenly coated.
- Transfer everything into the prepared baking dish.
- Drizzle remaining sauce over the top.
- Bake
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 5–10 minutes until heated through and slightly golden on top.
- Garnish & Serve
- Sprinkle with sesame seeds and remaining green onions before serving.