We ate so much of this at dinner that my husband and I could barely move afterward! It’s seriously addictive and way too good
This Chicken Teriyaki Casserole combines tender cubes of chicken and white rice under a rich, homemade teriyaki glaze. Baked uncovered until bubbling and glossy, the sauce caramelizes around the edges to infuse every bite with sweet, savory garlic-ginger flavor.
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Chicken Teriyaki Casserole
Ingredients:
| Ingredient | Quantity |
| Boneless, skinless chicken thighs or breasts, cubed | 2 pounds |
| Cooked white rice (slightly cooled) | 3 cups |
| Soy sauce | 1/2 cup |
| Brown sugar | 1/3 cup |
| Honey | 1/4 cup |
| Garlic, minced | 2 cloves |
| Fresh ginger, grated (or ground ginger) | 1 tablespoon fresh (or 1 teaspoon ground) |
| Rice vinegar | 2 tablespoons |
| Cornstarch | 1 tablespoon |
| Water | 2 tablespoons |
| Neutral oil (canola or vegetable oil) | 2 tablespoons |
| Green onions (scallions), chopped | 3/4 |
| Sesame seeds (optional, for garnish) | to taste |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch glass baking dish.
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Make the teriyaki sauce: In a saucepan over medium heat, combine the soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar, stirring until the sugar dissolves and the liquid simmers.
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Thicken the sauce: Whisk the cornstarch and water together in a small bowl to make a slurry. Stir the slurry into the simmering sauce and cook for 1 to 2 minutes until thick and glossy, then remove from heat.
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Sear the chicken: Heat the oil in a skillet over medium-high heat. Add the chicken pieces and cook for 4 to 5 minutes until lightly browned on the outside (it will finish cooking in the oven).
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Assemble the casserole: Spread the cooked rice in an even layer across the bottom of the prepared baking dish, then layer the browned chicken over the top.
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Add sauce and bake: Pour the thickened teriyaki sauce evenly over the chicken so all pieces are well coated. Bake uncovered for 20 to 25 minutes, until the chicken is cooked through and the sauce is hot, bubbling, and caramelized at the edges.
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Rest and serve: Remove from the oven and let stand for 5 minutes. Garnish generously with chopped green onions and optional sesame seeds before serving warm.
