Teriyaki Chicken Casserole (Better Than Takeout and So Easy!)

If you love the sweet-and-savory flavor of classic teriyaki chicken but don’t want to stand over the stove, this Teriyaki Chicken Casserole is exactly what you need. It’s warm, hearty, and packed with tender shredded chicken, colorful vegetables, and fluffy rice—all coated in a glossy homemade teriyaki sauce.

Everything bakes together in one dish, making it perfect for busy weeknights, meal prep, or feeding a hungry family.

Why You’ll Love This Recipe

• Quick and family-friendly
• Made with simple pantry ingredients
• Packed with protein and vegetables
• Perfect for leftovers and meal prep
• A delicious alternative to takeout

Ingredients

For the Teriyaki Sauce

• 3/4 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon minced garlic
• 2 tablespoons cornstarch
• 2 tablespoons water (for slurry)

For the Casserole

• 1 pound boneless skinless chicken breasts
• 1 bag (12 oz) stir-fry vegetables
• 3 cups cooked rice (white or brown)

Instructions

1. Preheat the Oven

Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.

2. Make the Teriyaki Sauce

In a saucepan, combine:

• soy sauce
• 1/2 cup water
• brown sugar
• ginger
• garlic

Bring to a boil, then simmer for 1 minute.

3. Thicken the Sauce

Mix cornstarch with 2 tablespoons water until smooth.
Add to the sauce and stir until thick and glossy. Remove from heat.

4. Bake Chicken and Vegetables

Place chicken in the baking dish.
Add vegetables around it.

Pour 1 cup sauce over everything.
Cover with foil and bake for 30 minutes, until chicken is cooked through (165°F).

5. Shred the Chicken

Remove from oven and shred chicken directly in the dish using two forks.

6. Add Rice and Sauce

Add cooked rice and most of the remaining sauce (reserve a little for serving).
Mix until evenly coated.

7. Final Bake

Bake uncovered for 10 more minutes until heated through.
Let rest 5 minutes.

8. Serve

Serve warm and drizzle with remaining sauce.

Pro Tips

• Use low-sodium soy sauce to control saltiness
• Don’t overcook the chicken
• Use pre-cooked, slightly cooled rice
• Add extra veggies like bell peppers or mushrooms
• Add chili flakes or sriracha for heat

A sweet and savory casserole with tender shredded chicken, vegetables, and rice coated in a homemade teriyaki sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: Asian

Ingredients Equipment Method Notes

Ingredients

  

• 0.75 cup low-sodium soy sauce
• 0.5 cup water
• 0.25 cup brown sugar
• 0.5 teaspoon ground ginger
• 0.5 teaspoon garlic minced
• 2 tablespoons cornstarch
• 2 tablespoons water (for slurry)
• 1 pound boneless skinless chicken breasts
• 12 oz stir-fry vegetables
• 3 cups cooked rice

Equipment

• 9″x13″ Baking Dish
• Saucepan
• Mixing bowl

Method

 

1. Preheat oven to 350°F and grease a 9×13 baking dish.
2. Combine soy sauce, water, sugar, ginger, and garlic in a saucepan. Bring to a boil and simmer for 1 minute.
3. Mix cornstarch and water, add to sauce, and cook until thickened.
4. Place chicken and vegetables in dish, pour 1 cup sauce over, cover and bake 30 minutes.
5. Remove from oven and shred chicken in the dish.
6. Add cooked rice and remaining sauce, mix well.
7. Bake uncovered for 10 minutes until heated through.
8. Serve warm and drizzle with reserved sauce.

Notes

For extra flavor, garnish with sesame seeds and green onions. Add spice with red pepper flakes if desired.

Serving Suggestions

• Steamed edamame
• Asian cucumber salad
• Miso soup
• Egg rolls or spring rolls
• Pineapple or fruit salad

Optional Garnishes:

• Sesame seeds
• Green onions
• Fresh cilantro

Storage

• Store in fridge up to 4 days
• Reheat in microwave or oven
• Great for meal prep