Teriyaki Chicken Casserole
Serves
Serves 6
Total Time
36 minutes
Prep Time
10 minutes
Cook Time
26 minutes
About
Step aside, old-school casseroles. This much-requested Teriyaki Chicken Casserole recipe features tender chicken, brown rice, and fresh, colorful veggies in a rich, sweet savory teriyaki sauce. And it’s easy to make, because that delicious sauce is already made for you! It’s our premium Kikkoman® Teriyaki Takumi, Original—sweet, savory, and bursting with flavorful ingredients like ginger, garlic, onion, and sesame seeds.Tips & Tricks
- This is a great dish for potlucks and big gatherings. You can make the rice a day ahead of time, and you can also assemble the casserole as directed in step 2, but instead of baking it, cover it with a lid or aluminum foil and refrigerate for up to 24 hours. Allow to come to room temperature before baking as directed.
- This teriyaki chicken and rice casserole is a complete meal, but you can serve it with a mixed green salad or a salad of cucumbers tossed with Kikkoman® Rice Vinegar and Sesame Oil.
- If you don’t prefer brown rice, you can substitute cooked white rice, jasmine rice, quinoa, or cauliflower rice without compromising the flavor or texture of this casserole.
- You can also swap in other vegetables, including cauliflower, snow peas, peas, yellow squash, asparagus, and carrots.
- Leftover Teriyaki Chicken Casserole freezes well. Portion it into single-serve freezer-safe containers and refrigerate for up to 3 days or freeze for up to 3 months for an easy grab-and-go meal any time.
- To make into a wrap, warm a large flour tortilla, top with the casserole mixture, shredded lettuce, and, if you like, a drizzle of Kikkoman® Sriracha Mayo before rolling up, burrito-style.
Ingredients
1 tablespoon vegetable oil
1 pound cubed chicken breast
1½ cups Kikkoman® Teriyaki Takumi, Original
½ cup low sodium chicken stock
6 cups cooked brown rice
2 cups broccoli florets
1 cup sliced white button mushrooms
1 cup diced red bell pepper
1 cup zucchini, sliced into half moons
½ cup cut baby corn, drained
¼ cup chopped green onion, for serving
Directions
- Preheat oven to 375ºF.
- Heat oil over medium-high heat in a large oven-safe skillet or Dutch oven.
- Add chicken cubes and lightly brown for 6 minutes, stirring occasionally. Note, the chicken will finish cooking in the oven.
- Stir together Teriyaki Takumi sauce and chicken stock in a separate bowl.
- Add rice, broccoli, mushrooms, bell pepper, zucchini, and baby corn to skillet.
- Pour in sauce and stir well. Cover with lid or aluminum foil and transfer to oven for 20 minutes.
- Serve hot garnished with green onion.
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