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
Enjoy a takeout favorite made even easier with this cozy, family-friendly Chicken Teriyaki Casserole. This dish brings together tender, bite-sized chicken thighs (or breasts) and fluffy white rice, all baked together under a blanket of rich, glossy, homemade teriyaki sauce. By quickly searing the chicken first, you lock in all those delicious juices before it heads into the oven to finish cooking. As it bakes, the sweet and savory sauce bubbles and caramelizes around the edges, infusing the rice below with incredible flavor. It’s a complete, crowd-pleasing dinner in one dish!
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Chicken Teriyaki Casserole
Ingredients:
| Ingredient | Quantity |
| Boneless, skinless chicken thighs or breasts (cut into bite-sized cubes) | 2 lbs |
| Cooked white rice (slightly cooled) | 3 cups |
| Soy sauce | 1/2 cup |
| Brown sugar | 1/3 cup |
| Honey | 1/4 cup |
| Garlic cloves, minced | 2 |
| Fresh ginger, grated (or 1 tsp ground ginger) | 1 tbsp |
| Rice vinegar | 2 tbsp |
| Cornstarch | 1 tbsp |
| Water | 2 tbsp |
| Neutral oil (like canola or vegetable oil) | 2 tbsp |
| Green onions (scallions), chopped | 3 to 4 |
| Sesame seeds (optional, for garnish) | For garnish |
Step-By-Step Directions:
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Preheat the Oven: Set your oven to 400°F (200°C). Lightly grease a 9×13-inch or similar glass baking dish.
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Make the Teriyaki Sauce: In a saucepan over medium heat, combine the soy sauce, brown sugar, honey, minced garlic, grated ginger, and rice vinegar. Stir well until the sugar completely dissolves and the mixture begins to simmer.
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Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour this mixture into the simmering sauce and stir constantly for 1/2 minutes until the sauce becomes thick and glossy. Remove from the heat and set aside.
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Sear the Chicken: Heat the neutral oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4/5 minutes until lightly browned on the outside (the chicken does not need to be fully cooked through at this stage).
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Assemble the Casserole: Spread the cooked white rice evenly into the bottom of your prepared baking dish. Layer the seared chicken pieces in an even row over the top of the rice.
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Add Sauce and Bake: Pour the thickened teriyaki sauce evenly over the chicken, making sure all the pieces are well coated. Bake uncovered for 20/25 minutes, or until the chicken is fully cooked through and the sauce is bubbling and slightly caramelized around the edges.
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Garnish and Serve: Remove the casserole from the oven and let it sit for 5 minutes. Sprinkle generously with the chopped green onions and optional sesame seeds before serving hot.
