Ingredients
Chicken & Base
2 cups cooked chicken breast diced or shredded
3 cups cooked white rice jasmine or long-grain works well
1 ½ cups broccoli florets
1 red bell pepper diced
1 cup shredded carrots
3 green onions sliced
Homemade Teriyaki Sauce
½ cup low-sodium soy sauce
¼ cup honey or brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic minced
1 tsp fresh grated ginger
1 tbsp cornstarch
2 tbsp water to mix with cornstarch
How To Make Teriyaki Chicken Casserole
Preheat Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Prepare the Teriyaki Sauce
In a saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Bring to a gentle simmer.
In a small bowl, mix cornstarch with water until smooth.
Slowly whisk the slurry into the sauce and cook until thickened (2–3 minutes).
Remove from heat.
Assemble the Casserole
In a large bowl, combine cooked rice, chicken, broccoli, bell pepper, carrots, and half of the green onions.
Pour most of the teriyaki sauce over the mixture and stir until evenly coated.
Transfer everything into the prepared baking dish.
Drizzle remaining sauce over the top.
Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 5–10 minutes until heated through and slightly golden on top.
Garnish & Serve
Sprinkle with sesame seeds and remaining green onions before serving.
