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Chicken Teriyaki Rice Casserole - A Cozy, Flavor-Packed Weeknight Bake

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • Rice: 1.5 cups long-grain white rice (uncooked), rinsed
  • Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 medium carrot (thinly sliced), 1 cup frozen peas
  • Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated)
  • Teriyaki Sauce: 1/2 cup low-sodium soy sauce or tamari
  • 1/3 cup mirin or rice vinegar + 2 teaspoons sugar
  • 3 tablespoons brown sugar or honey
  • 1 tablespoon toasted sesame oil
  • 1 cup low-sodium chicken broth
  • 2 tablespoons cornstarch + 2 tablespoons water (slurry)
  • Toppings: 2 green onions (sliced), 1 tablespoon sesame seeds (optional)
  • Oil and Seasoning: 1 tablespoon neutral oil, black pepper to taste
  • Pan: 9x13-inch baking dish, lightly greased

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish. Rinse the rice under cold water until the water runs mostly clear to remove excess starch.
  2. Whisk the teriyaki base: In a saucepan, combine soy sauce, mirin (or rice vinegar + sugar), brown sugar, sesame oil, chicken broth, garlic, and ginger. Bring to a simmer over medium heat.
  3. Thicken the sauce: Stir the cornstarch slurry into the simmering sauce. Cook 1–2 minutes until glossy and slightly thickened. Taste and adjust sweetness or salt. Set aside.
  4. Layer the rice: Spread rinsed rice evenly in the baking dish. Pour in half of the teriyaki sauce and 1/2 cup water. Stir gently to distribute. This ensures the rice cooks evenly and soaks up flavor.
  5. Add chicken: Toss the chicken pieces with a pinch of black pepper and 1 teaspoon oil. Scatter them over the rice in an even layer. Spoon over 1/4 of the remaining sauce.
  6. Cover and bake (phase 1): Tightly cover the dish with foil and bake for 25 minutes. This jump-starts the rice and keeps moisture locked in.
  7. Add vegetables: Remove the foil. Layer broccoli, bell pepper, carrot, and peas over the chicken. Drizzle most of the remaining sauce (reserve a few tablespoons for finishing).
  8. Bake (phase 2): Return to the oven, uncovered, for 15–20 minutes, until the chicken is cooked through and the rice is tender. If the edges look dry before the rice is done, splash in 2–4 tablespoons hot water and continue baking a few more minutes.
  9. Finish and rest: Remove from the oven. Let it rest 5–10 minutes to set and finish steaming. Toss gently to mix the saucy top with the rice below. Drizzle the reserved sauce, then top with green onions and sesame seeds.
  10. Serve: Scoop into bowls. Add a squeeze of lime or a drizzle of sriracha if you like heat.