Teriyaki Chicken Casserole

Ingredients

For the casserole:

• 2 cups cooked chicken (shredded or diced)
• 2 cups cooked rice (white or brown)
• 1 cup broccoli florets
• 1/2 cup carrots (sliced or shredded)
• 1/2 cup bell peppers (optional)
• 1/2 cup frozen peas

For the teriyaki sauce:

• 1/2 cup soy sauce
• 1/4 cup water
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cloves garlic (minced)
• 1 tbsp cornstarch + 2 tbsp water (slurry)

Instructions

1. Preheat oven
   Set to 180°C (350°F).
2. Make the teriyaki sauce
   • In a saucepan, combine soy sauce, water, honey, vinegar, ginger, and garlic.
   • Bring to a simmer.
   • Add cornstarch slurry and stir until thickened. Remove from heat.
3. Prepare the casserole mix
   • In a large bowl, combine chicken, rice, and vegetables.
   • Pour the teriyaki sauce over and mix well.
4. Assemble
   • Transfer mixture into a greased baking dish.
   • Spread evenly.
5. Bake
   • Bake uncovered for 20–25 minutes until heated through.
6. Serve
   • Garnish with sesame seeds or chopped green onions if desired.

Tips & Variations

• Use rotisserie chicken for convenience
• Swap rice with noodles or quinoa
• Add pineapple chunks for a sweet twist
• Make it spicy with chili flakes or sriracha

Time

• Prep: 10–15 minutes
• Cook: 25 minutes
• Total: ~40 minutes