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If you're after a feel-good, filling dinner, this Teriyaki Chicken Casserole totally hits the spot. There's juicy chicken, lots of bright veggies, warm fluffy rice, and a thick teriyaki sauce you whip up yourself. It makes big batches, so it's awesome for sharing or getting meals sorted for the week.
Perks of Asian Fusion Casserole
You get lean meat, colorful veggies, and rice all in one pan. The teriyaki sauce gives every bite loads of flavor. Toss in whatever veggies or rice you like best. Plus, leftovers heat up great—so prep extra to make your lunches easy.
Full Ingredient Rundown
- Cornstarch: 2 tablespoons (16g), pure white, fine texture all around
- Minced garlic: 1/2 teaspoon (2.5g), cut tiny (about 1mm), bright and sprout-free
- Brown sugar: 1/4 cup (50g), dark, soft and moist, not tough or dry
- Chicken breasts: 1 pound (454g), big pieces, no bones or skin, sliced evenly an inch thick, all trimmed, cold from the fridge
- Filtered water: 1/2 cup (120ml) for sauce plus 2 tablespoons (30ml) for cornstarch, all at room temperature (70°F/21°C)
- Low-sodium soy sauce: 3/4 cup (180ml), either Japanese or Chinese type, dark and clear, each tablespoon under 500mg sodium
- Stir-fry veggies: 12 ounces (340g) mix:
- Bell peppers: sliced 1-inch squares
- Water chestnuts: thinly sliced
- Snow peas: left whole, no strings please
- Carrots: cut skinny in 2mm sticks
- Broccoli florets: chopped into 1-inch bites
- Ground ginger: 1/2 teaspoon (2.5g), fresh and aromatic, light tan
- Cooked rice: 3 cups (600g), medium-grain brown or white, each grain cooked soft but doesn’t clump
Expert Cooking Directions
- Start With Teriyaki Sauce
- Pour soy sauce, half a cup water, sugar, ginger, and garlic in a medium pot. Put on medium heat (about 350°F/175°C). Let it bubble for 3-4 minutes. Mix cornstarch and the two extra tablespoons water so it's smooth. Whisk this mix straight into the hot sauce. Keep stirring 'til the sauce gets thick and can cling to a spoon (roughly 2 minutes). You're aiming for about 185°F (85°C).
- Get Everything Together In The Dish
- Heat your oven up to 350°F (175°C) and set the rack in the middle. Use some spray oil on a 9x13 inch (23x33cm) baking dish. Lay out the chicken pieces in one layer with a little space between. Toss all the veggies in so they're spread around the chicken. Pour a cup (240ml) of your warm sauce on top so everything's coated.
- First Bake
- Tightly cover with foil. Pop it in the oven for 30 to 35 minutes. Chicken should show 165°F (74°C) with a thermometer in the thickest part. It needs to be all white with no pink, and the veggies crisp but not raw.
- Tear Up The Chicken
- Take it out (leave the oven on). Use two forks to pull apart the chicken in the pan so it's about 1-inch bits. Should come apart easily and stay juicy. Mix it into the sauce already there.
- Put It All Together And Finish Baking
- Dump in the cooked rice and half a cup (120ml) more sauce. Fold everything gently so you don't mash the rice. Smooth out the top. Throw it back in the oven, no foil this time, for 10-12 minutes. You're looking for golden edges and the middle hitting 165°F (74°C).
- Last Step Before Eating
- Let it chill for 5 minutes. Warm up any leftover sauce (hit 165°F/74°C) and pour it on before serving. Sprinkle green onions cut on the diagonal and toasted sesame seeds if you dig those!
Must-Know Extra Tips
Go for crisp veggies—they turn out best and keep in more vitamins. Try soaking the chicken in half a cup of sauce for 30 minutes first for richer taste. Swap out rice for brown rice or even quinoa for a nutrition kick. Throw in a bit of sriracha or some chili flakes if you like a little heat.
How To Store and Heat Up
Let everything cool all the way. Pop it in an airtight container. Stick it in the fridge (40°F/4°C) for up to four days. When it's time to eat, heat up what you need in the microwave (2-3 mins), or warm the whole thing in the oven at 350°F (175°C) for 15-20 minutes, and make sure it’s hot in the center—should hit 165°F (74°C).
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Serving Ideas Guide
Dish it up hot (at least 145°F/63°C). Add a handful of fresh green onions and a sprinkle of sesame seeds. You can pair it with steamy edamame or a cool cucumber salad with a little Asian twist. Works great for sharing with family or packing up for lunch.
Common Questions
- → Could I swap in frozen veggies instead of using fresh ones?
Absolutely, frozen stir-fry veggies are perfect here. Leave them frozen and toss them straight in before baking. They'll soften up nicely in the oven.
- → What's the best way to keep leftovers and how long do they last?
Pop any leftovers into a sealed container and stick them in the fridge. They'll be good for up to four days, and honestly, the flavors get even yummier after a night.
- → Is it possible to get this dish ready in advance?
For sure! You can put everything together except the rice, stash it in the fridge, then just mix in the cooked rice before you bake it to finish.
- → Can I try this with chicken thighs instead of breasts?
Definitely. Boneless thighs are awesome here, and they usually end up juicier. Just watch and cook a tad longer if needed.
- → How can I make this work if someone can't eat gluten?
It’s easy—just use tamari or a gluten-free soy sauce in place of the regular one.