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Teriyaki Chicken and Rice Casserole

Teriyaki Chicken and Rice Casserole

Easy one-dish teriyaki chicken casserole with rice, vegetables, and pineapple in a sweet-savory homemade sauce. Perfect for busy weeknights with minimal cleanup.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course, Dinner
Cuisine Asian, Japanese-Inspired
Servings 4
Calories 450 kcal

Ingredients
  

  • For the Teriyaki Sauce:
  • 3/4 cup low sodium soy sauce
  • 1/2 cup water
  • 1/3 cup packed brown sugar
  • 1 tablespoon honey
  • 3/4 teaspoon ground ginger
  • 1 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 2 tablespoons cornstarch
  • 2 tablespoons water for slurry
  • For the Casserole:
  • 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 3 cups cooked brown rice
  • 32 oz frozen mixed vegetables
  • 1 cup pineapple tidbits packed in juice, drained
  • Optional Garnish:
  • Sliced green onions
  • Sesame seeds

Instructions
 

  • Make the Teriyaki Sauce:
  • In a small saucepan, whisk together soy sauce, 1/2 cup water, brown sugar, honey, olive oil, minced garlic, and ground ginger.
  • Bring to a gentle simmer over medium heat.
  • In a small bowl, mix cornstarch and 2 tablespoons cold water until smooth with no lumps.
  • Slowly drizzle the cornstarch slurry into the simmering sauce while whisking constantly.
  • Continue whisking for about 2 minutes until the sauce thickens and becomes glossy. Remove from heat and set aside.
  • Prepare the Chicken:
  • Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
  • Cut chicken breasts into bite-sized pieces (about 1-inch cubes) and spread evenly in the prepared baking dish.
  • Pour about 1 cup of teriyaki sauce over the chicken pieces, coating well.
  • Bake for 30-35 minutes until chicken reaches 165°F internally.
  • Prepare the Vegetables:
  • While chicken bakes, microwave frozen vegetables according to package directions (about 5 minutes). Drain well.
  • Drain pineapple chunks thoroughly.
  • Assemble the Casserole:
  • Remove chicken from oven but leave oven on.
  • Add cooked brown rice directly into the baking dish with the chicken.
  • Add warmed vegetables and drained pineapple chunks.
  • Pour remaining teriyaki sauce over everything.
  • Gently fold all ingredients together until sauce is evenly distributed.
  • Final Bake:
  • Return casserole to oven and bake for 15 minutes until heated through and flavors meld.
  • Let rest for 5 minutes before serving.
  • Garnish with sliced green onions and sesame seeds if desired.

Notes

Substitutions:
Rice: White rice, jasmine rice, or quinoa work well. Cauliflower rice for low-carb option (squeeze out excess moisture first).
Chicken: Chicken thighs can be used for extra juiciness. Cooking time remains the same.
Vegetables: Fresh vegetables (4 cups chopped) can replace frozen. Sauté or steam until crisp-tender before adding.
Storage:
Refrigerator: Store in airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Label with date.
Reheating: Microwave individual portions 2-3 minutes, stirring halfway. Oven reheat at 300°F covered with foil for 20 minutes. Add splash of water or broth to prevent drying.
Tips:
Day-old rice works best and prevents mushy texture.
Use plain frozen vegetables, not pre-sauced varieties.
Pineapple packed in juice (not syrup) prevents excess sweetness.
For thicker sauce, add more cornstarch slurry. For thinner sauce, add more water.
Add sriracha or red pepper flakes for heat.
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Keyword Teriyaki Chicken and Rice Casserole