Teriyaki Chicken Casserole with Brown Rice
This teriyaki chicken casserole is a wonderful dish to try for teriyaki lovers. This glazed dish is a guaranteed way to satisfy your teriyaki chicken cravings.
Equipment
9x13 inch (33x23cm) baking dish
Small saucepan (2-quart)
Instant-read thermometer
Mixing bowl (small)
Non-stick cooking spray
Silicone spatula
Ingredients
Chicken Ingredients
- 1 can non-stick cooking spray
1 lb ground chicken - minced chicken, 450g- 12 ounces frozen mixed vegetables - stir-fry blend, 340g
- 1 cup Brussels sprouts - halved, about 4 oz / 115g
3 cups brown rice - cooked ; about 1 cup / 185g uncooked
Teriyaki Sauce Ingredients
¾ cup soy sauce - 180ml
¼ cup brown sugar - packed, 50g
½ cup water - 120ml
½ teaspoon ground ginger - 1g
2 cloves garlic - minced
2 tablespoons cornstarch - 16g- 2 tablespoons water - for cornstarch slurry, 30ml
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced). Spray a 9x13 inch (33x23cm) baking dish with non-stick cooking spray.1 can non-stick cooking spray
- Combine soy sauce, brown sugar, ½ cup of water, ginger and garlic in a small saucepan and cover. Bring to a boil. Remove lid and cook for one minute.¾ cup soy sauce, ¼ cup brown sugar, ½ cup water, ½ teaspoon ground ginger, 2 cloves garlic
- Mix 2 tablespoons of water and cornstarch in a bowl until well blended and smooth. Add the prepared mixture to the saucepan and stir to mix. Wait for the sauce to thicken, then remove from heat and set aside.2 tablespoons cornstarch, 2 tablespoons water
- Spread the ground chicken in an even layer (no thicker than ¾ inch) in the prepared baking dish. Pour 1 cup of the teriyaki sauce evenly over the chicken. Bake uncovered for 35 minutes or until an instant-read thermometer inserted into the thickest part reads 165°F / 74°C.1 lb ground chicken
- Meanwhile, steam or cook the veggies according to package directions.12 ounces frozen mixed vegetables, 1 cup Brussels sprouts
- Add the cooked veggies and the brown rice to the baking dish with the chicken. Pour most of the remaining sauce over the casserole, saving just a little to drizzle over the top when serving. Gently toss everything together until combined well. Return to the oven and bake uncovered for 15 minutes until heated through and the sauce is bubbling at the edges.12 ounces frozen mixed vegetables, 1 cup Brussels sprouts, 3 cups brown rice
- Remove from oven and let stand for 5 minutes.
- Serve and drizzle some of the remaining sauce over the top.
Notes
Storage: Refrigerate leftovers covered for up to 3 days. Reheat in a 325°F / 160°C oven covered with foil for 20 minutes, or microwave individual portions with a splash of water to rehydrate the rice.
Make-Ahead: Cook the brown rice and prepare the teriyaki sauce up to 2 days ahead. Refrigerate separately and assemble when ready to bake.
Substitutions: Swap ground chicken for ground turkey at a 1:1 ratio. Use tamari or coconut aminos in place of soy sauce for a gluten-free version. Swap brown sugar for honey (reduce to 3 tablespoons).
Freezer-Friendly: Freeze assembled unbaked casserole (without the second-stage rice/veg layer) for up to 2 months. Thaw overnight in the fridge before baking.
Pro Tip: Break the ground chicken into an even layer no thicker than ¾ inch before the first bake — this ensures it cooks uniformly and reaches 165°F / 74°C throughout.
Sodium Note: This recipe contains approximately 2400mg sodium per serving due to the soy sauce. For a lower-sodium version, use reduced-sodium soy sauce or substitute half the soy sauce with coconut aminos.
Nutrition
Serving: 1servingCalories: 488kcalCarbohydrates: 68gProtein: 31gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 98mgSodium: 2551mgPotassium: 1093mgFiber: 7gSugar: 15gVitamin A: 4485IUVitamin C: 28mgCalcium: 76mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
