Teriyaki Chicken & Stir Fry Casserole
This easy, oven-baked teriyaki chicken casserole is packed with rice, veggies, and bold flavor — perfect for a no-fuss weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner, Casserole, One-Pot Meals
- Method: Baked, Stovetop + Oven
- Cuisine: Asian-Inspired, Fusion
Ingredients
1 lb raw diced chicken
2 cups instant rice
3 cups frozen mixed vegetables (e.g., carrots, peas, 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)
Instructions
Preheat Oven: Preheat to 375°F (190°C).
Marinate Chicken: In a bowl, combine diced chicken with ½ cup teriyaki sauce, garlic powder, salt, and pepper. Let marinate for 5 minutes.
Cook Chicken: In a skillet, heat vegetable oil over medium-high. Add chicken and cook for 5–7 minutes until mostly cooked through.
Prepare Rice: Meanwhile, cook instant rice according to package instructions.
Combine in Casserole Dish: In a 9×13-inch casserole dish, combine cooked chicken, rice, frozen vegetables, and remaining ½ cup teriyaki sauce. Stir well.
Bake: Cover with foil and bake for 20–25 minutes, until heated through.
Garnish: Top with sesame seeds and green onions if desired. Serve warm.
Notes
Add a tropical twist: Stir in 1 cup of pineapple chunks before baking.
Add spice: A drizzle of Sriracha or sprinkle of red pepper flakes adds heat.
Vegetarian version: Replace chicken with tofu or increase veggies like mushrooms and snap peas.
Meal prep tip: Stores well in fridge up to 4 days; great for lunch leftovers.
Find it online: https://allcookedup.com/teriyaki-chicken-stir-fry-casserole/
