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Teriyaki Chicken and Rice Casserole

There is something especially comforting about a casserole that brings together tender chicken, fluffy rice, colorful vegetables, and a rich, sweet-savory sauce in one dish. This Teriyaki Chicken and Rice Casserole takes the familiar flavors of teriyaki chicken and turns them into an easy, hearty oven-baked meal that is perfect for busy weeknights or relaxed family dinners.

The chicken is coated in a homemade-style teriyaki sauce, while the rice absorbs all those delicious flavors as it cooks. A final layer of vegetables adds freshness, color, and texture, and a sprinkle of sesame seeds and green onions gives the finished casserole a bright, flavorful finish.

Why You’ll Love This Casserole

This recipe is designed to be satisfying without requiring complicated preparation. Instead of cooking several separate dishes, everything comes together in one baking dish. The result is a meal with tender chicken, flavorful rice, and a glossy teriyaki sauce in every bite.

It is also easy to customize. You can add broccoli, carrots, bell peppers, or edamame depending on what you have available. For a little heat, add red pepper flakes or a drizzle of chili sauce before serving.

Ingredients

For the Casserole

1 ½ pounds boneless, skinless chicken thighs or chicken breasts, cut into bite-sized pieces
1 ½ cups long-grain white rice, uncooked
2 ½ cups low-sodium chicken broth
1 cup broccoli florets
1 medium carrot, thinly sliced
½ cup diced bell pepper
2 green onions, sliced
1 tablespoon sesame seeds
1 tablespoon neutral cooking oil

For the 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 freshly grated ginger
1 tablespoon cornstarch
2 tablespoons cold water

Step-by-Step Method

1. Prepare the Chicken

Begin by cutting the chicken into small, evenly sized pieces. Keeping the pieces similar in size helps them cook at roughly the same rate.

Pat the chicken dry with paper towels, then season lightly with pepper. Because soy sauce is already salty, there is usually no need to add much additional salt.

Heat the cooking oil in a large skillet over medium-high heat. Add the chicken and cook for about 3–4 minutes, stirring occasionally, until the outside is lightly browned. The chicken does not need to be completely cooked at this stage because it will finish cooking in the oven.

Remove the skillet from the heat and set the chicken aside.

2. Make the Teriyaki Sauce

In a bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, and ginger.

In a separate small bowl, stir the cornstarch and cold water together until completely smooth. This creates a slurry that will help thicken the sauce without leaving lumps.

Pour the teriyaki mixture into the skillet used for the chicken. Place it over medium heat and bring it to a gentle simmer. Slowly whisk in the cornstarch mixture.

Continue cooking for 1–2 minutes, stirring constantly, until the sauce becomes slightly thicker and glossy.

Do not make the sauce extremely thick at this point. It will continue to develop as the casserole cooks.