This Teriyaki Chicken and Rice Casserole makes an Asian inspired meal so simple!
Everyone loves easy recipes that are not only impressive to present but full of delicious flavors. Our easy teriyaki chicken recipe will be on menu rotation all year long. It is a one-and-done, healthy entrée that is like a rice bowl for eight.
Teriyaki Chicken and Rice Casserole
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Easy Teriyaki Chicken Recipe
- Bright Asian flavors hinted with real grated ginger and minced garlic make a sauce that is perfect for veggies and rice. But the sauce can be used for stir-fries and as a marinade, too.
- An excellent recipe for making ahead and reheating throughout the week for lunches and dinners.
- Take homemade teriyaki bowls to school or work. Simply reheat and eat.
Chicken Teriyaki Ingredients
SAUCE: This sweet and savory sauce has a base of soy sauce, brown sugar, and fresh garlic and ginger. Make it spicy by adding some red pepper flakes, or red chili powder.
CASSEROLE: Chicken is a low-fat, healthy protein but pork or steak can be switched out, too. Frozen mixed vegetables are a real-time saver because they are pre-sliced, but add extras like baby corn, sliced water chestnuts, or whole Thai chili peppers for a more authentic Asian entrée.
RICE: Brown rice is healthier than white and keeps longer as a leftover. Chow mein noodles are firmer than regular pasta because they are coated in flour before they’re packaged and also helps to thicken any sauce they’re served with.
How to Make Homemade Teriyaki Sauce
- Simply whisk the sauce ingredients together.
- Cook in a saucepan and simmer until it’s thickened.
How To Make Teriyaki Chicken and Rice
This chicken coated in a sweet sauce is so easy to make:
- Pour some of the sauce over chicken breasts and bake.
- Remove chicken from oven & shred it.
- Add the chicken, vegetables, edamame, and rice to the casserole dish. Stir.
- Drizzle remaining sauce over the top and bake per recipe below.
In the Instant Pot:
- Whisk sauce ingredients and simmer in a saucepan until thickened.
- Place trivet in the Instant Pot and place the chicken on top. Seal and cook chicken for 15 minutes on high and then let the instant pot naturally release. Remove trivet, shred chicken and add remaining ingredients along with all but 2 tablespoons of sauce. Seal and cook the casserole 18 minutes on high and then let the instant pot naturally release. Drizzle casserole with leftover sauce and serve.
In the Crock Pot:
- Whisk the sauce ingredients and bring to a simmer in a saucepan until thickened. Pour all but 2 tablespoons of sauce over the chicken breasts and bake until they are cooked through. Remove the chicken from the oven and shred it.
- Place the chicken, the frozen vegetables, the edamame, and the brown rice in the crockpot and cook on high for 1 hour or on low for 2 hours. Drizzle casserole with leftover sauce and serve.
What Goes Well with Chicken Teriyaki?
Chicken teriyaki is a meal in itself because it has protein, vegetables, and starch. Serve a simple side like Crab Cream Cheese Filled Crescent Rolls, or some Chinese Shrimp Toast. Or, add a crisp Tomato Salad as a tasty side dish. Stir Fried Broccoli is always welcome at the table, and everyone will enjoy this Easy Chicken Rice Soup as a starter.
Simple Recipe Tips & Time Savers
- This is a great recipe for using up leftovers like chicken, or even leftover vegetables like corn, carrots, peas, or green beans.
- Save a ton of time by using pre-cooked rotisserie chicken, or a package of pre-cooked and shredded chicken. Although homemade is always better, if the chef is in a rush then even a pre-made bottle of teriyaki sauce can be used.
Other Chicken And Rice Dishes To Try!
- Crock Pot Cheesy Chicken and Rice – savory and delicious!
- Chicken Poppyseed Casserole – just 5 minutes to prep.
- Easy Chicken Rice Soup – warmth and comfort.
- Chicken Burrito Bowl – ready in under 30 minutes!
Teriyaki Chicken and Rice Casserole
Ingredients
For the sauce
- 1 cup water
- ⅓ cup soy sauce
- 1 teaspoon freshly grated ginger
- 2 cloves garlic minced
- 4 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons cornstarch dissolved in ¼ cup water.
For the casserole
- 1 lb chicken breast boneless and skinless
- 24 oz frozen stir fry vegetable mix thawed
- 1 cup shelled edamame
- 2 cups brown rice cooked
Instructions
- Preheat oven to 350°F
- In a small saucepan, whisk together all sauce ingredients over medium high heat until sauce thickens (about 10 minutes). Set aside.
- Place chicken breasts in an 8 x 11 baking dish. Pour sauce over chicken, reserving 2 Tablespoons.
- Bake 35 minutes until chicken is cooked through. Remove from oven and shred chicken.
- Add vegetables, edamame, and rice to the dish. Stir until fully combined. Drizzle remaining 2 Tablespoons teriyaki sauce over the casserole, and bake another 15 minutes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Teriyaki Chicken & Rice Casserole Recipe
I made this exactly as written. I love the ease of this very healthy recipe! Maybe it’s a personal preference, but our family likes a little more sauce, so I think I would double the sauce next time. Will also take your suggestion to add crushed red pepper for heat and baby corn for texture. Might try with chicken thighs as well!
I am glad you enjoyed this recipe Lisa! The sauce doubles well and by chance you have any leftover, is great the next day too!