Teriyaki Chicken and Rice Casserole

Teriyaki Chicken and Rice Casserole

Recipe by Sandra MyersCourse: DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


Total time






  • 1 chicken breast

  • 3 cups fried rice

  • 1 small package of broccoli, sprouts, carrots and snow peas (available at store)

  • Teriyaki Sauce
  • 3/4 cup San-J Tamari soy sauce

  • 2 tablespoons corn starch

  • 2 tablespoons cold water

  • 1/3 cup brown sugar

  • 1 tablespoon honey

  • 3/4 teaspoon ground ginger

  • 1 teaspoon sesame oil

  • 1 small garlic clove, finely minced

  • 1/2 cup water


  • Cook fried rice according to package instructions.
  • Preheat oven to 350 degrees F.
  • To make Teriyaki sauce, add soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic in a medium saucepan. Stir to well combined.
  • Bring mixture to a boil and cook for a minute. Prepare an baking dish.
  • Combine water and cornstarch in a bowl and stir well.
  • Add 1 teaspoon of soy mixture to cornstarch mixture. Then slowly pour everything into boiling soy mixture. Whisking until thicken and set aside.
  • Place chicken in an 8×9″ baking dish and pour 1 cup of the teriyaki sauce over chicken.
  • Bake for 30 minutes, remove from the oven and shred chicken with a fork.
  • Steam veggies and then add veggies, rice and chicken to baking dish.
  • Add 3 tablespoons of the leftover teriyaki sauce and stir to combine.
  • Return baking dish to oven for 15 minutes. Remove and drizzle with a little more sauce and parsley if desired. Serve immediately.
Teriyaki Chicken and Rice Casserole
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