Teriyaki Chicken and Rice Casserole

This Asian-inspired casserole transforms ordinary ingredients into an extraordinary meal that satisfies both adults and picky eaters alike. Whether you're looking to repurpose leftover rice or need a reliable weeknight dinner solution, this casserole delivers comfort and flavor in every bite.

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Course: Main Course

Cuisine: Asian, Japanese

Keyword: Teriyaki Chicken, Rice Casserole, One-Dish Meal, Weeknight Dinner

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 425kcal

Equipment

9x13 inch Baking Dish
Large Skillet

Ingredients

2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
3 cups cooked rice white or brown
1 cup teriyaki sauce store-bought or homemade
2 cups mixed vegetables broccoli, carrots, bell peppers, snap peas
1 onion finely diced
3 cloves garlic minced
1 tablespoon fresh ginger grated
2 tablespoons vegetable oil
1 cup pineapple chunks optional
3 green onions sliced, for garnish
1 tablespoon sesame seeds for garnish

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
Heat vegetable oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.
Add minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
Add chicken pieces to the skillet and cook until the outsides are golden brown, about 5-7 minutes.
Pour teriyaki sauce over the chicken mixture and bring to a gentle simmer. Let it bubble for about 2 minutes. If your sauce seems too thick, you can add 2-3 tablespoons of water or chicken broth.
Spread cooked rice evenly in the bottom of your prepared baking dish. Layer the mixed vegetables over the rice, then pour the teriyaki chicken mixture on top. If using pineapple chunks, distribute them evenly throughout the dish.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the top is slightly crispy and the casserole is bubbling around the edges.
Remove from oven and let stand for 5 minutes before serving. Sprinkle with sliced green onions and sesame seeds.

Notes

For best results, use day-old, chilled rice as it has had time to dry out slightly, which prevents mushiness in the final dish. Both jasmine and basmati rice hold up well in casseroles, maintaining distinct grains even after baking.

To make this dish gluten-free, use tamari instead of soy sauce in your teriyaki sauce, or purchase a certified gluten-free teriyaki sauce.

This casserole can be assembled up to 24 hours ahead, covered tightly with plastic wrap, and refrigerated. When ready to bake, remove from the refrigerator 30 minutes prior to baking, and add an extra 10-15 minutes to the covered baking time.

Nutrition

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