Dinner · Japanese

Teriyaki Chicken Casserole

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · November 1, 2026

This is teriyaki night without the takeout wait: tender shredded chicken, crisp-tender vegetables, and hearty brown rice all baked together in one glossy, sweet-savory sauce. It comes together with pantry staples and reheats beautifully, which makes it a weeknight workhorse. Make the sauce once and you will want it on everything.

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Teriyaki Chicken Casserole

Why you'll love this

  • One dish does it all: protein, veg, and rice baked together.
  • That homemade teriyaki sauce beats the bottled stuff easily.
  • Reheats great, so it is built for leftovers.
  • Simple pantry ingredients, no special shopping trip.

EveryDayMeal recipe

Teriyaki Chicken Casserole

Prep
15m
Cook
50m
Total
65m
Serves
4
Level
Easy

Ingredients

  • 3/4 cup soy sauce
  • 1/2 cup, plus 2 tablespoons water
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic, minced
  • 4 tablespoons cornstarch
  • 2 boneless, skinless chicken breasts
  • 1 (12 oz) bag frozen stir-fry vegetables
  • 3 cups cooked brown rice

Equipment

  • 9x13-inch baking dish
  • Small saucepan
  • Small whisk or fork
  • Two forks for shredding

Instructions

  1. Heat your oven to 350 degrees F and coat a 9x13-inch baking dish with nonstick spray so the chicken releases easily later.
  2. In a small saucepan, stir together the soy sauce, 1/2 cup water, brown sugar, ground ginger, and minced garlic. Cover and bring to a boil over medium heat, then uncover and let it bubble for 1 minute so the sugar fully dissolves.
  3. In a small bowl, whisk the cornstarch with 2 tablespoons water until completely smooth with no lumps. Pour it into the boiling sauce and stir constantly until the sauce thickens enough to coat the back of a spoon, about 1 minute, then take it off the heat.
  4. Lay the chicken breasts in the prepared dish and pour 1 cup of the sauce over the top. Bake for about 35 minutes, until the chicken is cooked through and reaches 165 degrees F in the center.
  5. Pull the dish out and shred the chicken right in the pan using two forks, so it soaks up all the sauce around it.
  6. While the chicken bakes, steam or microwave the stir-fry vegetables according to the package directions until crisp-tender, then drain off any extra water.
  7. Add the cooked vegetables and brown rice to the dish with the chicken. Pour in most of the remaining sauce, holding back a little to drizzle at the end, and toss everything gently until evenly coated.
  8. Return to the oven for 15 minutes to heat through, then let it rest 5 minutes so the sauce settles. Drizzle each serving with the reserved sauce and serve warm.

Tips from the kitchen

  • Whisk the cornstarch into cold water first, never straight into hot sauce, or you will get lumps.
  • Use leftover or microwave rice to save time; it just needs to be cooked before it goes in.
  • Pat the chicken dry before baking so the sauce clings instead of sliding off.

Estimated nutrition per serving: 470 cal · 32g protein · 62g carbs · 8g fat

Make it your own

  • Swap the chicken breasts for boneless thighs for even juicier meat.
  • Use white rice, jasmine rice, or cauliflower rice in place of brown rice.
  • Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for heat.

Storing & make-ahead

Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of water to loosen the sauce, or warm in a 350 degree F oven until hot. You can make the sauce up to 3 days ahead and keep it chilled.

Good to know

Can I use fresh vegetables instead of frozen?
Yes. Use about 3 cups of chopped fresh veggies like broccoli, carrots, and snap peas, and steam or saute them until crisp-tender before adding.
My sauce did not thicken. What happened?
The cornstarch slurry needs to reach a boil to activate. Return it to a simmer and stir until it coats a spoon.
Can I make this ahead for meal prep?
Absolutely. Portion it into containers once cooled and it holds well for 4 days of lunches or dinners.
Can I use rotisserie chicken?
Yes. Skip the bake-and-shred step, toss 3 cups shredded cooked chicken with the sauce, rice, and veg, and bake 15 minutes to heat through.

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