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4 from 1 vote

Teriyaki Chicken Casserole

Teriyaki chicken, fried rice and steamed vegetables come together in this casserole that's better (and cheaper) than take out.
Prep Time30 mins
Cook Time15 mins
Total Time1 hr 30 mins
Servings: 8 servings

Ingredients

For Teriyaki Sauce

  • 3/4 cup soy sauce (again, use the low-sodium kind or else the dish will be very salty)
  • 1/2 cup water
  • 1/3 cup packed brown sugar
  • 1+1/2 Tbsp. honey
  • 3/4 tsp. ground ginger
  • 1 tsp. sesame oil
  • 1 clove minced garlic
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water

For Fried Rice:

  • 3 Tbsp. sesame oil
  • 1+1/4 cups frozen peas & carrots mix (thawed)
  • 1/2 of a medium-sized onion (diced)
  • 4 cloves minced garlic
  • 3 whole, large eggs (slightly beaten)
  • 3 Tbsp. soy sauce (low sodium is best, as there is also a lot of soy sauce in the teriyaki sauce, so overall the dish will end up quite salty if you use regular soy sauce)
  • 4 cups cooked white rice or brown rice (I have made it both ways and actually prefer it with the brown rice)

For Assembly/Baking:

  • 1-2 whole plain rotisserie chickens (breast meat only, skin removed and chopped into bite-sized pieces). You want 3-4 cups worth of chicken for this. You could use chicken you've cooked on your own, but I prefer the rotisserie chicken as it is easier, more tender and I love the flavor. The grocery store I go to here sells enormous rotisserie chickens, so I only needed 1, but depending on the size of the rotisserie chickens at your local store, you may need 2 total to yield 4 cups of chopped up chicken.
  • 1 package stir-fry vegetables (my local grocery store sells this in a bag in the produce department. It comes with broccoli, carrots, snow peas and baby bok choy)

Instructions

For Teriyaki Sauce:

  • Place all ingredients except for the cornstarch and water into a medium-sized saucepan and stir to combine.
  • Heat over medium heat until the mixture comes to a boil, then continue to heat for another minute.
  • Combine the cornstarch and water in a bowl (or in a gravy shaker), then add 2 Tbsp. of the hot teriyaki sauce and mix to thoroughly combine.
  • Add this mixture to the teriyaki sauce in the pan and heat, stirring constantly, until the sauce thickens.

For Chicken:

  • Place the chopped chicken in a mixing bowl, then add 3/4 of the teriyaki sauce and stir to thoroughly coat the chicken with the sauce. Set Aside. *Note: This step is important because the chicken will absorb some of the teriyaki flavor and it will make the casserole taste better. If you skip this step and just add the teriyaki sauce in with everything at the end, it will still taste good, but the chicken itself won't have as much of a teriyaki flavor to it.*

For Vegetables:

  • Steam the stir fry vegetables. The way I do this is by placing ~1/3-1/2 cup of water in a large saucepan, then adding in the vegetables, covering and cooking over medium to medium-high heat for about 10 minutes, until the vegetables are tender and then draining off any water/liquid. While the vegetables are steaming, make the fried rice.

For Fried Rice:

  • At this point, preheat oven to 350 degrees F. (rice does not get baked, you're just preheating for when you will throw the casserole in).
  • Spray a large frying pan or wok with cooking spray, then add the oil.
  • Heat over medium-high heat until shimmering, then add in the peas & carrots, onion and garlic and cook, stirring occasionally, until tender (this only takes a few minutes).
  • Reduce heat to medium, then move the peas, carrots, onion & garlic over to one side of the pan and add the slightly beaten eggs to the other side of the pan.
  • Cook the eggs, stirring and breaking them up as they cook, until they scramble and cook through (it's ok if some of the veggies mix in with the egg while it cooks, but it's easier to properly scramble if the egg is mostly separated on the other side of the pan).
  • Add in the soy sauce and cooked rice and stir until everything is thoroughly combined, then remove from heat.

For Assembly/Baking:

  • At this point the vegetables should be done, so add them, the chicken and remaining teriyaki sauce to the rice and stir to combine everything.
  • Transfer the mixture to an ungreased 9" x 13" baking dish and bake in preheated oven for 15-20 minutes, until the top has crisped but not burned.
  • Remove from oven and serve immediately.

Notes

**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**