Teriyaki Chicken & Stir Fry Casserole

Why You’ll Love This Recipe

I love this casserole because it’s a one-dish wonder that feels both nourishing and flavorful. It’s easy to customize based on what’s in my freezer or pantry, and I can have it on the table in under an hour with minimal hands-on time. It brings together the bold, sticky goodness of teriyaki chicken with the simplicity of rice and vegetables baked to perfection. And that optional sesame and green onion garnish? It makes it feel just a little extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound raw diced chicken
2 cups instant rice
3 cups frozen mixed vegetables (such as carrots, peas, and broccoli)
1 cup teriyaki sauce
2 tablespoons vegetable oil
1 teaspoon garlic powder
Salt and pepper to taste
Optional: sesame seeds and sliced green onions for garnish

Directions

1. I preheat the oven to 375°F (190°C).

2. In a large bowl, I toss the diced chicken with ½ cup of teriyaki sauce, garlic powder, salt, and pepper. I let it marinate while the oven preheats — about 5 minutes.

3. I heat vegetable oil in a skillet over medium-high heat and cook the marinated chicken for 5–7 minutes until mostly cooked through.

4. Meanwhile, I prepare the instant rice according to the package instructions (usually boil water, stir in rice, cover, and let it sit for 5 minutes).

5. In a large casserole dish, I combine the cooked chicken, rice, frozen vegetables, and the remaining ½ cup of teriyaki sauce. I stir everything together until it’s evenly mixed.

6. I cover the dish with foil and bake for 20–25 minutes, until the vegetables are heated through and the flavors are blended.

7. After baking, I garnish the top with sesame seeds and sliced green onions (if I have them) and serve it hot.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Calories per serving: ~420–460 kcal

Variations

• Pineapple twist: I mix in 1 cup of pineapple chunks before baking for a sweet and tangy flavor that pairs beautifully with teriyaki.

• Spicy version: I add crushed red pepper flakes or a drizzle of Sriracha to the marinade for heat.

• Vegetarian: I replace the chicken with tofu or bump up the veggies — mushrooms, snap peas, or zucchini are great additions.

• Low-carb swap: I’ve used cauliflower rice instead of instant rice for a lighter, low-carb version. Just reduce the baking time by about 5 minutes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats easily in the microwave or in a covered dish in the oven at 350°F until warmed through. If it gets a little dry, I drizzle on extra teriyaki sauce before reheating. This dish also freezes well — I portion it into freezer-safe containers and reheat directly from frozen or after thawing in the fridge overnight.

FAQs

Can I use regular rice instead of instant?

Yes, I’ve used cooked long-grain rice or jasmine rice instead of instant — I just make sure it’s fully cooked before mixing it into the casserole.

Can I make this ahead of time?

Absolutely. I assemble the casserole (uncooked) and store it covered in the fridge for up to 24 hours. When I’m ready to bake, I let it sit at room temperature while the oven preheats.

What teriyaki sauce works best?

I use store-bought teriyaki for convenience, but if I have time, I make a quick homemade version with soy sauce, garlic, ginger, and a little honey or monkfruit sweetener.

Can I add cheese?

I’ve tried it with a light sprinkle of shredded mozzarella or Monterey Jack on top before baking — not traditional, but surprisingly tasty if I’m craving something cheesy.

What’s the best way to make this dish more filling?

I’ll sometimes add scrambled eggs for extra protein or a handful of chopped cashews or peanuts for crunch and richness.

Conclusion

This Teriyaki Chicken & Stir Fry Casserole brings together the ease of a dump-and-bake meal with all the flavor and freshness of a stir-fry. It’s simple, satisfying, and packed with protein and veggies. Whether I’m feeding a busy household or meal-prepping lunches for the week, this recipe always earns a spot in my rotation. I love how easy it is to make — and how quickly it disappears.

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