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Chicken Teriyaki Casserole

A savory-sweet baked chicken teriyaki casserole made with tender chicken, cooked rice, homemade teriyaki sauce, green onions, and optional sesame seeds. This easy oven-baked dinner is glossy, flavorful, and perfect for using leftover rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 50 minutes
Course Casserole, Chicken, Family Dinner, Main Course, Rice Dish
Cuisine Asian-Inspired
Servings 6
Calories 894 kcal

Ingredients
  

  • 2 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • 3 cups cooked white rice day-old preferred
  • 1/2 cup low-sodium soy sauce use up to 2/3 cup if preferred
  • 1/3 cup brown sugar lightly packed
  • 1/4 cup honey
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated, or 1 tsp ground ginger
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp neutral oil canola or vegetable oil
  • 3 to 4 green onions chopped
  • sesame seeds optional, for garnish

Instructions
 

  • Preheat the oven to 400°F and grease a 9x13-inch baking dish.
  • In a small saucepan over medium heat, combine the soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar.
  • Bring the sauce to a simmer, stirring until the sugar dissolves.
  • In a small bowl, mix the cornstarch and water until smooth.
  • Pour the cornstarch slurry into the simmering sauce and stir for 1–2 minutes, until thickened and glossy.
  • Remove the teriyaki sauce from the heat.
  • Heat the neutral oil in a skillet over medium-high heat.
  • Add the chicken pieces and sear for 4–5 minutes, until lightly browned but not fully cooked through.
  • Spread the cooked white rice evenly across the bottom of the prepared baking dish.
  • Scatter the seared chicken pieces over the rice.
  • Pour the teriyaki sauce evenly over the chicken and rice, spreading it into the corners.
  • Bake uncovered for 20–25 minutes, until the sauce is bubbling, the edges are slightly caramelized, and the chicken is fully cooked.
  • Let the casserole rest for 5 minutes before serving.
  • Garnish with chopped green onions and sesame seeds if desired.

Notes

Day-old rice works best because it holds its texture. Use chicken thighs for the juiciest result, or chicken breasts for a leaner version.

Nutrition

Serving: 1servingCalories: 894kcalCarbohydrates: 54.9gProtein: 44.2gFat: 22.4gSaturated Fat: 4.7gCholesterol: 204mgSodium: 925mgFiber: 0.8gSugar: 23.1g
Keyword chicken teriyaki casserole, chicken thighs, homemade teriyaki sauce, rice casserole, teriyaki chicken