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"Teriyaki chicken and rice casserole topped with roasted broccoli, red bell peppers, carrots, sesame seeds, and fresh green onions in a glass baking dish

teriyaki chicken casserole

An easy one-dish teriyaki chicken casserole with cooked chicken, rice, broccoli, bell pepper, and carrots in a glossy homemade teriyaki sauce. Sweet, savory, and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
5 minutes
Total Time 50 minutes
Servings: 6
Course: Main Dish
Cuisine: American Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast diced or shredded
  • 3 cups cooked white rice jasmine or long-grain
  • 1½ cups broccoli florets
  • 1 red bell pepper diced
  • 1 cup shredded carrots
  • 3 green onions sliced and divided
  • Sesame seeds for garnish optional
  • Homemade Teriyaki Sauce:
  • ½ cup low-sodium soy sauce
  • ¼ cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Equipment

  • 9x13-inch baking dish, small saucepan, mixing bowl, whisk, foil

Method
 

  1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  2. Mix cornstarch with 2 tablespoons water to make a slurry; set aside.
  3. In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer, then whisk in slurry and cook 2–3 minutes until thickened.
  4. In a large bowl, combine rice, chicken, broccoli, bell pepper, carrots, and half the green onions. Toss with ¾ of the sauce.
  5. Spread in the baking dish, drizzle remaining sauce on top, cover with foil, and bake 20 minutes.
  6. Uncover and bake 5–10 minutes more until hot and lightly golden.
  7. Garnish with sesame seeds and remaining green onions. Serve warm.

Notes

Day-old or chilled rice gives the best texture. Sauce can be made ahead. Assemble up to a day in advance and refrigerate until ready to bake.