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Easy Teriyaki Chicken Casserole is a simple casserole made with homemade teriyaki sauce, vegetable stir fry and rice that’s all baked to perfection. A savory dish that everyone loves!
Teriyaki sauce is one of my favorite sauces on chicken. If you love teriyaki chicken try this Sheet Pan Teriyaki Chicken with Vegetables, Sweet Island Teriyaki Chicken or Slow Cooker Teriyaki Chicken.
Chicken Teriyaki Casserole
This easy and foolproof chicken teriyaki casserole is sure to please even the pickiest eaters. With its simple ingredients and straightforward instructions, it’s the perfect weeknight meal! The flavorful homemade teriyaki sauce is made with soy sauce, sugar, apple cider vinegar, ginger, and garlic, and it coats the chicken and vegetables in a delicious sticky glaze. The cooked white rice adds a hearty base to the dish, and the vegetable stir-fry mix provides a burst of color and nutrients.
Whether you’re a busy parent in need of a weeknight dinner or just want something hearty and delicious, this chicken teriyaki casserole is a great option for a quick and easy meal that everyone will love. It’s so nice to have everything combined so you can just go ahead and dig in!
Don’t Worry!
This recipe is Picky Eater Approved!
Ingredient List
Chicken teriyaki casserole is a burst of flavor that your family won’t be able to get enough of. The soy sauce and brown sugar give it a sweet and savory taste, while the apple cider vinegar adds a tangy zip. And let’s not forget all of the tasty mix-ins! This teriyaki chicken casserole recipe the perfect hearty dinner that will leave everyone satisfied.
- Soy Sauce: A classic ingredient to add a savory punch of flavor. I used low sodium soy sauce, but any kind you have on hand will work.
- Brown Sugar: Adds a little more sweetness and caramelized flavor to your teriyaki sauce.
- Apple Cider Vinegar: Gives the sauce a tanginess tastes so good when cooked all together with the other ingredients.
- Garlic Cloves: Because you can never go wrong with garlic, especially in Asian-inspired dishes!
- Ginger: Adds a touch of bright flavor to the sauce.
- Pepper: Just a pinch!
- Cornstarch: Helps to thicken the sauce.
- Water: Mixes with the cornstarch to form a slurry.
- Chicken Breasts: Easy to cook and shred.
- Rice: already cooked rice is best.
- Vegetable Stir Fry Mix: I like to buy the pre-packaged frozen blend.
Use Rotisserie Chicken for Easy Prep!
To make this recipe even easier, shred a rotisserie chicken and add it to your dish! Then you only have to cook the casserole for 10-15 minutes. If you already have chicken breasts on hand, you can also use this recipe for Instant Pot shredded chicken to cook them quickly.
How to Make Teriyaki Chicken and Rice Casserole
It only takes a few simple steps to put this delicious casserole together. Foolproof and no-fuss, so perfect for busy days!
- Preheat Oven: Preheat oven to 350 degrees Fahrenheit.
- Make Teriyaki Sauce: In a medium-sized saucepan add the soy sauce, sugar, cider vinegar, garlic, ginger, and pepper. Then in a small bowl whisk together cornstarch and water. Slowly whisk into soy sauce mixture and bring to a boil over medium high heat. Reduce to a simmer and then let thicken for about 3-5 minutes.
- Bake Your Chicken: In a 9×13 baking dish add the chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until chicken is cooked throughout and no longer pink. Remove from oven and then shred the chicken.
- Layer: Stir in cooked rice and add the stir-fry vegetables. Pour in remaining sauce. Mix together and then bake until heated through for about 10-15 minutes.
Tips and Variations
Use these tips and mix-in ideas to make this teriyaki chicken casserole your own! I love this recipe because I can throw in leftover veggies that I have in the fridge.
- Swap Out the Rice: Swap out white rice for brown rice if you wish! You can also use cauliflower rice for a keto-friendly version of this casserole. Fried rice is another option so you have extra vegetables and chunks of egg mixture in the casserole.
- Other Veggies: Switch out any frozen stir fry that you prefer or add your favorite veggies. Some of my favorites asparagus, broccoli, bok choy, edamame, water chestnuts, bamboo shoots, peas, or chopped bell peppers.
- Use Chicken Thighs: Chicken thighs can be used in place of the chicken breasts. They’re nice and juicy!
Storing Leftover Chicken Teriyaki Casserole
Not only is this casserole easy and delicious, but it makes great leftovers! It heats up nicely and freezes well for those unexpected, crazy-busy days at home.
- Making Ahead: This can be made up to 24 hours in advance. Just cover and store in the refrigerator until ready to bake. You may need to add an additional few minutes or let rest for a few minutes outside of the refrigerator before baking it.
- In the Refrigerator: Cover with plastic wrap or tin foil and store for 2-3 days.
- In the Freezer: Cover the pan tightly with foil and freeze for up to 1 month. Remove the casserole from the freezer and let it thaw in the refrigerator the day before baking.
- Warming Up: Because of the homemade teriyaki sauce in this casserole, it reheats really well and won’t dry out. To reheat leftovers, heat your oven to 350 degrees Fahrenheit and bake for 20-25 minutes or until it is warmed through..
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Easy Teriyaki Chicken Casserole
Ingredients
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 2 garlic cloves minced
- 1/2 teaspoon ginger
- 1/4 teaspoon pepper
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 2 chicken breasts
- 4 cups rice cooked
- 3 cups vegetable stir fry mix cooked or steamed
Instructions
- Preheat oven to 350 degrees.
Making the Teriyaki Sauce
- In a medium-sized saucepan, add t3/4 cup soy sauce, 3/4 cup brown sugar, 1/2 cup apple cider vinegar, 2 garlic cloves, 1/2 teaspoon ginger, and 1/4 teaspoon pepper. In a small bowl, whisk together 1 Tablespoon cornstarch and 1 Tablespoon water. Slowly whisk into soy sauce mixture and bring to a boil over medium-high heat. Reduce to a simmer and let thicken for about 3-5 minutes.
Preparing the Casserole
- In a 9×13 casserole dish, add 2 chicken breasts. Pour half of the teriyaki sauce on top and bake for 25 minutes or until the chicken is cooked and no longer pink. Remove from oven and shred the chicken.
- Stir in cooked 4 cups rice and add 3 cups vegetable stir fry mix. Pour in the remaining sauce. Mix and bake until heated through for about 10-15 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I was to use bottled terryaki sauce, how much would I use?
Hi Jennifer, thank you for your question. If you are using bottled teriyaki sauce, use two cups. Let me know how it turns out!
This was yummy, can it be frozen or will it taste weird?
Yes, it can be frozen! That’s one of my favorite things about this recipe. ? It will stay good for one month in the freezer. When you’re ready to have it again, just thaw overnight and reheat for about 20 minutes at 350 degrees.
Decided to try making in my crockpot instead of the oven. Worked great. Put chicken breasts and sauce in pot for approx. 1 1/2 hrs. Shredded chicken then added fresh vegetables. I also used some sesame oil for added flavor.
How can you reduce the sodium
I recommend using low-sodium soy sauce!
I am wondering how you think it would work to use fresh veggies (carrots, broccoli, snap peas, etc) and roast along with the chicken?
That would be great to give them some tasty roasted flavor!
I made a double batch for a church carry in. It was a Hit! I would reduce the sugar and vinegar in the future Too sweet for my tastes. I also added cabbage. Will make again for sure.
I had leftovers from our favorite teriyaki restaurant. Bought some frozen veggies and made a couple batches of the teriyaki sauce (second batch I used pineapple juice as I was out of apple cider vinegar) and it was a huge hit!!!
That is a recipe for sticky rice, not instant rice,,,,sticky rice have a nutty flavor,,,way better,,,,
I would modify the recipe by using less rice and more veggies. I used 4 cups of instant rice (before cooking) which seemed to make way too much. I used about a cup for the dogs food and probably threw away a cup worth. Next time I’ll make 2 cups of rice. I used 2 huge chicken breasts & 2 bags of stir fry veggies. But compared to the rice it didn’t seem like much. Didn’t seem super saucy to us but again that might be related to the rice ratio.
This fed our family of 2 adults and 12 year old and 6 year old boys for 2 meals including multiple helpings.
Sauce was yummy, I’ll be toning down the sugar, soy sauce & vinegar – I used only the sauce that was gathered from the chicken as it would have been too strong for us if we used the whole lot. I’ll definitely use it again though, thanks 🙂
This meal was easy to make especially since I used rotisserie chicken! My family notice right away that I was cooking with vinegar. This was good as soon as it was out the oven but as it cooled, the sweetness became too sweet. Next time, my husband said to just use 1/4 cup sugar.
Hi, I made this last night and loved it. Really liked the use of only the one casserole dish to cook the chicken and then the casserole itself. The sauce was really really good and will use the recipe for the sauce whenever I need a teriyaki sauce in a recipe. Great job on creating a great dish.