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Teriyaki chicken casserole in a white casserole dish

Teriyaki Chicken Casserole

  • Author:
  • Total Time: 55 minutes


  • 3 cups cooked brown rice
  • 3 large chicken breasts
  • 2 cups chopped broccoli florets
  • 1 cup chopped carrots
  • Teriyaki Sauce:
  • 3/4 cup low sodium soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 1 small garlic clove (, minced fine)
  • 2 tablespoons corn starch
  • 2 tablespoons cold water


  1. In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. bring to a boil and cook for 1 minute.
  2. In a small bowl, stir together the corn starch and 2 tablespoons of water. Whisk into teriyaki sauce and continue cooking and whisking until the sauce thickens, remove from heat.
  3. Place the chicken in a baking dish (I used a deep 9×9 dish) and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30-35 minutes, at 350 degrees, remove from the oven and shred. Return the shredded chicken to the pan.
  4. Steam the veggies and then add the veggies, and rice to the dish with the chicken. Add 3-4 more tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce.


The recipe called for a small package of stir fry vegetables including broccoli, sprouts, carrots and snow peas. I chose to steam some broccoli florets and carrots, but feel free to use any veggies you’d like.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Dishes