This Teriyaki Chicken Casserole is a flavor-packed dish that brings the bold, savory-sweet taste of Chinese cuisine to your table. Tender chicken, crisp vegetables, and fluffy rice are coated in a glossy, umami-rich teriyaki sauce, creating a perfect harmony of textures. Ready in just over an hour, it’s a comforting yet vibrant meal that’s as satisfying as it is easy to prepare.
Every bite delivers a delightful mix of sticky, caramelized edges and tender, juicy chicken, balanced by the crunch of fresh veggies. With its hearty protein and fiber-rich ingredients, this casserole is both nourishing and indulgent. Whether it’s a busy weeknight or a cozy weekend dinner, this dish promises to be a crowd-pleaser that’s as wholesome as it is delicious.
Ingredients for Teriyaki Chicken Casserole
- 1 cup soy sauce (use low-sodium if preferred)
- ¾ cup water
- ½ cup brown sugar (can substitute with honey or coconut sugar)
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger for a fresher flavor)
- 1 teaspoon garlic, minced (or 2 cloves fresh garlic)
- 2 Tablespoons cornstarch (for thickening the sauce)
- 2 Tablespoons water (to mix with cornstarch)
- 3 boneless chicken breasts (or thighs for a juicier option)
- 6 cups stir fry vegetables, frozen (or fresh vegetables like broccoli, carrots, and snap peas)
- 1½ cups quinoa, cooked (or substitute with rice or cauliflower rice for a low-carb option)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch glass baking dish with nonstick cooking spray.
- Make the teriyaki sauce: In a small saucepan, combine soy sauce, water, brown sugar, ground ginger, and minced garlic. Stir well and bring to a boil. Once boiling, remove from heat.
- Thicken the sauce: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Add this mixture to the saucepan and stir until the sauce thickens slightly.
- Prepare the chicken: Place the chicken breasts in the prepared baking dish. Pour the teriyaki sauce evenly over the chicken.
- Bake the chicken: Bake in the preheated oven for 30 minutes, or until the chicken is cooked through (internal temperature of 165°F).
- Shred the chicken: Remove the dish from the oven and use two forks to shred the chicken directly in the pan.
- Add vegetables and quinoa: Stir in the frozen stir fry vegetables and cooked quinoa. Mix well and flatten the mixture evenly in the pan.
- Finish baking: Return the dish to the oven and bake for an additional 15-20 minutes, or until the vegetables are fully thawed and heated through.
- Serve and enjoy: Let cool slightly before serving. Garnish with sesame seeds or green onions if desired.
Perfect Pairings: Serving Suggestions
This Teriyaki Chicken Casserole is a complete meal on its own, but you can elevate it with a few simple sides. Serve it with a fresh green salad or steamed edamame for a light, refreshing contrast. For a heartier option, pair it with garlic butter rice or crispy spring rolls. Don’t forget a sprinkle of sesame seeds or chopped green onions on top for added flavor and texture!
Make It Your Own: Recipe Variations
Customize this casserole to suit your taste or dietary needs! Swap the chicken for tofu or shrimp for a protein alternative. If you’re not a fan of quinoa, try using brown rice or cauliflower rice instead. For a spicier kick, add a dash of sriracha or red pepper flakes to the teriyaki sauce. You can also mix in fresh vegetables like bell peppers or broccoli instead of frozen stir-fry veggies.
Save Time, Save Effort: Time-Saving Tips
Short on time? Use pre-cooked rotisserie chicken instead of baking raw chicken breasts—just shred and mix it with the sauce and veggies. To speed up prep, cook the quinoa ahead of time and store it in the fridge. You can also double the sauce recipe and freeze half for future use, so you’re ready to go next time!
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave for a quick meal or warm it in the oven at 350°F for 10-15 minutes to restore its crispness. If the casserole seems dry, add a splash of water or extra teriyaki sauce before reheating. For longer storage, freeze individual portions for up to 2 months.
Kitchen Essentials: Equipment Guidance
For this recipe, you’ll need a 9×13 glass baking dish and a small saucepan for the teriyaki sauce. A whisk is handy for mixing the cornstarch slurry smoothly, and two forks make shredding the chicken a breeze. If you’re prepping ahead, consider using a rice cooker to cook the quinoa effortlessly while you focus on the rest of the dish.
Teriyaki Chicken Casserole Recipe
Ingredients
- 1 cup soy sauce
- 3/4 cup water
- 1/2 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon garlic, minced
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 3 boneless chicken breasts
- 6 cups stir fry vegetables, frozen
- 1 1/2 cups quinoa, cooked
Instructions
- Preheat oven to 350 degrees and spray a 9×13 glass pan with nonstick cooking spray.
- In a small saucepan, combine and stir soy sauce, water, brown sugar, ground ginger, and minced garlic.
- Bring to boil and take off heat.
- Mix 2 Tablespoons of cornstarch and 2 Tablespoons of water together and add to the mixture.
- Place chicken in glass pan and pour the sauce over the chicken and bake for 30 minutes.
- Remove from oven and shred the chicken with 2 forks.
- Add frozen stir fry vegetables and cooked quinoa to the pan.
- Mix and flatten out, then place back in oven and cook for 15-20 minutes or until the vegetables are fully thawed.