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Teriyaki Chicken Casserole is the perfect weeknight meal because it’s a complete meal in one! This easy chicken casserole has tender chicken chunks, stir fry vegetables, white rice, and teriyaki sauce. Simple flavors that the entire family will love.
For more family favorite asian-inspired recipes with a delicious teriyaki twist be sure and also try Slow Cooker Teriyaki Chicken, Teriyaki Chicken Rice Bowls, and Sheet Pan Teriyaki Chicken and Vegetables.
Easy Teriyaki Chicken Casserole Recipe
My family loves the sweet & savory flavors of teriyaki. And I love that there are so many ways to enjoy teriyaki – wether it’s Pineapple Teriyaki Chicken Meatballs or this One Pan Chicken Teriyaki recipe, there are so many different ways to enjoy the tangy, sweet, and savory teriyaki flavors.
This casserole starts with a base of fluffy white rice and then it’s topped with a chicken + stir fry vegetable mixture that is smothered in teriyaki sauce. The finishing touch is sliced green onions and sesame seeds, which are optional, but they really complete the dish so I highly recommend adding them!
Simple Ingredients
- Uncooked Long Grain Rice
- Water : For more flavor try cooking the rice in chicken broth.
- Boneless, Skinless Chicken Breasts
- Frozen Stir Fry Vegetables : Use the mix with snap peas or snow peas, baby corn, carrots, red peppers, broccoli, etc).
- Onion : Use a yellow onion, white onion, or sweet onion. You can either finely dice the onion or cut thin half-moon shapes of onion.
- Teriyaki Sauce : Either use homemade teriyaki sauce or make it really easy and purchase some from the store.
- Garlic : Use fresh garlic cloves that have been minced or pressed, use garlic paste, or chopped garlic from a jar.
- Grated Fresh Ginger : You can use fresh ginger root that you grate using the fine side of a grater, or use ginger paste from a tube.
- Vegetable Oil
- Green Onions & Sesame Seeds : These are garnishes for the casserole.
How To Make Chicken Teriyaki Casserole (Printable Recipe Card)
Preheat the oven to 375 degrees F. Spray a 9×13 casserole dish or baking dish with cooking spray. Set aside.
In a medium saucepan, over high heat, stir together the uncooked rice and water. Bring to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 20 minutes. The water should be absorbed and the rice should be tender and soft. Fluff the rice with a fork and set aside.
Heat the vegetable oil in a large skillet pan, over medium-high heat. Add in the chunks of chicken and cook until the chicken is nicely browned on the exterior, about 6-8 minutes. Transfer the chicken to a large bowl.
Add the frozen stir-fry vegetables, sliced onion, teriyaki sauce, garlic, and grated ginger into the mixing bowl with the chicken in it. Toss well to coat everything evenly.
Spread the cooked rice evenly into the bottom of the prepared baking dish.
Top the rice with the chicken teriyaki sauce mixture, distributing it evenly.
Cover the dish with aluminum foil and bake for 25 minutes or until the casserole is heated through, the veggies are softened, and the edges are slightly crispy.
Garnish the top of the casserole with sliced green onions and sesame seeds before serving it warm.
How To Store Leftover Chicken Teriyaki Rice Casserole
Any leftover casserole should be stored in an airtight container, in the refrigerator, for up to 3 days. You can also leave the casserole inside the baking dish and cover it with a lid or plastic wrap for storage. To reheat, microwave on high for 2-3 minutes making sure to stir it halfway through.
What Are Some Substitutions I Can Make?
- Chicken Breasts : Substitute with boneless, skinless chicken thighs or use chicken tenderloins.
- Rice : Use minute rice, leftover rice, or use cauliflower rice for a low carb diet option.
- Teriyaki Sauce : Use bottled store-bought teriyaki sauce or make your own flavorful homemade teriyaki sauce and use it in the recipe. In a pinch, you can also combine soy sauce (or low sodium soy sauce) with honey or brown sugar and vinegar as a quick substitute.
- Vegetable Oil : Substitute with canola oil, olive oil, or avocado oil. Sesame oil is another option that goes really well with the teriyaki flavors in this simple casserole recipe.
Recipe FAQ’s
Can I Use Brown Rice Instead of White Rice?
Yes, but you will need to adjust the cooking time and amount of water. Read the directions on the back of the brown rice packaging and follow those.
Can I Use Leftover Rice?
Yes! In fact, this casserole is one of my favorite ways to use up leftover rice. You will need about 3 cups of cooked rice.
Can I Make This Casserole Spicy?
Add a pinch of red pepper flakes, hot sauce, or a dash of sriracha to the teriyaki sauce when combining it all together.
How To Ensure The Veggies Are Softened
My kids won’t eat crisp tender vegetables so this is a hack I always use when I make this recipe. I buy a bag of the steamable stir-fry vegetables and microwave them for about 4-5 minutes. Then I add them into the mixing bowl along with the other ingredients. This ensures that the veggies will be completely softened for serving. Dump the frozen vegetables straight from the bag into the bowl for a more crisp tender vegetable texture.
More Easy Casserole Recipes
- Ground Beef Cattle Drive Casserole
- Shepherd’s Pie Tater Tot Casserole
- Cheesy Spaghetti Chicken Casserole
- Dump and Bake Chicken Alfredo Casserole
- Easy Bisquick Chicken Pot Pie
- Jalapeno Popper Chicken Casserole
Teriyaki Chicken Casserole
Ingredients
- 1½ cups long-grain white rice
- 3 cups water
- 1 tablespoon vegetable oil
- 4 boneless, skinless chicken breasts (cut into 1-inch bite-sized pieces)
- 1 bag (12 oz) frozen stir-fry vegetables (carrots, broccoli corn, snow peas, etc.)
- 1½ cups teriyaki sauce
- 1/2 of a small yellow onion thinly sliced
- 2 cloves garlic minced or pressed
- 1 tablespoon grated fresh ginger OR ginger paste
- sliced green onions & sesame seeds for garnish
Instructions
- Preheat the oven to 375℉. Spray a 9×13 casserole dish or baking dish with cooking spray. Set aside.
- In a medium saucepan, over high heat, stir together the uncooked rice and water. Bring to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 20 minutes.* The water should be absorbed and the rice should be tender and soft. Fluff the rice with a fork and set aside.1½ cups long-grain white rice, 3 cups water
- Heat the vegetable oil in a large skillet pan, over medium-high heat. Add in the chunks of chicken and cook until the chicken is nicely browned on the exterior, about 6-8 minutes. Transfer the chicken to a large bowl.*The chicken does not need to be all the way cooked at this stage, but it should be mostly cooked, and will finish cooking when it's in the oven.1 tablespoon vegetable oil, 4 boneless, skinless chicken breasts
- Add the frozen stir-fry vegetables, teriyaki sauce, sliced onion, garlic, and grated ginger into the mixing bowl with the chicken. Toss well to coat everything evenly.1 bag (12 oz) frozen stir-fry vegetables, 1½ cups teriyaki sauce, 1/2 of a small yellow onion, 2 cloves garlic, 1 tablespoon grated fresh ginger OR ginger paste
- Spread the cooked rice evenly into the bottom of the prepared baking dish.
- Top the rice with the chicken teriyaki sauce mixture, distributing it evenly.
- Cover the dish with aluminum foil and bake for 25 minutes or until the casserole is heated through, the veggies are softened, and the edges are slightly crispy. * Use a meat thermometer to make sure the chicken is at a safe internal temperature of 165℉ before removing it from the oven.
- Garnish the top of the casserole with sliced green onions and sesame seeds before serving it warm.sliced green onions & sesame seeds
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Made this last week (but no ginger) and cooked in skillet for my husband and self. Found the Teriyaki sauce tasted best of all the sauces I had on hand too! Even husband liked it! (Can use leftover chicken too!)
Yay, so happy you loved it. And yes, I love using leftover chicken for this casserole.