Teriyaki Chicken Casserole

Teriyaki chicken casserole made with leftover or rotisserie chicken, rice, veggies and a homemade teriyaki sauce. On the table in under an hour.

Author: Donna Elick

Servings:

Prep Time10

Cook Time45

Total Time55

Ingredients

For the Teriyaki Sauce

12 ounces chicken stock, about 1 1/2 cups , I use Kitchen Basics
3/4 cup low-sodium soy sauce
1/3 cup packed dark brown sugar
2 tablespoons honey
2 teaspoons mirin or rice vinegar
2 cloves garlic, minced (about 2 teaspoons)
3/4 teaspoon ground ginger
1/2 teaspoon chili powder
1/4 cup cold water
3 tablespoons cornstarch

For the Casserole

4 cups cooked jasmine or long-grain white rice
15 ounces cooked chicken, shredded or chopped (about 3 cups)
1 - 16 ounce bag frozen stir-fry vegetables (about 4 cups)
1 teaspoon sesame seeds optional

Instructions

PREHEAT AND PREP THE DISH: Heat the oven to 350 degrees F. Grease a 9x13 inch baking dish with butter or nonstick cooking spray.
SIMMER THE SAUCE: In a medium saucepan, whisk together 12 ounces chicken stock, about 1 1/2 cups, 3/4 cup low-sodium soy sauce, 1/3 cup packed dark brown sugar, 2 tablespoons honey, 2 teaspoons mirin or rice vinegar, 2 cloves garlic, minced , 3/4 teaspoon ground ginger, and 1/2 teaspoon chili powder. Bring it to a simmer over medium-high heat, with small bubbles breaking steadily across the surface, and whisk until you can no longer feel brown sugar grains on the bottom of the pan.
THICKEN THE SAUCE: In a small bowl, whisk 1/4 cup cold water and 3 tablespoons cornstarch until smooth with no lumps. Cold water lets the cornstarch mix in evenly, so the sauce stays silky. Whisk it into the simmering sauce and keep simmering, whisking often, about 5 minutes, until the sauce turns glossy and coats the back of a spoon. Remove the pan from the heat. For extra sauce on top, pour about 3/4 cup into a small bowl and set it aside.
ASSEMBLE THE CASSEROLE: Spread 4 cups cooked jasmine or long-grain white rice, 15 ounces cooked chicken, shredded or chopped, and the 1 - 16 ounce bag frozen stir-fry vegetables in the greased baking dish. Add the vegetables straight from the freezer. They thaw in the oven and stay crisp-tender. Pour the teriyaki sauce from the saucepan over everything and toss until every grain of rice is coated, then spread it into an even layer.
BAKE: Bake uncovered for 30 to 35 minutes, checking at 25 minutes. If the rice on top looks dry, cover the dish loosely with foil for the rest of the bake. It's done when the sauce bubbles around the edges, the vegetables are tender when you poke one with a fork, and the center is steaming hot. An instant-read thermometer in the center should read 165 degrees F. Cold rice and frozen vegetables heat from the outside in, so check the middle, not the edges.
FINISH AND SERVE: Drizzle the reserved 3/4 cup teriyaki sauce over the top if you saved it, and sprinkle with 1 teaspoon sesame seeds. Serve warm.

Notes

STORAGE: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

REHEATING: Warm single servings in the microwave, covered, for 1 to 2 minutes, stirring halfway, until hot all the way through. A spoonful of water or chicken stock loosens the rice.

FREEZING: Freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat.

INGREDIENT TIP: One store-bought rotisserie chicken gives you about 3 cups of shredded meat, which is exactly what this recipe needs.

INGREDIENT TIP: Low-sodium soy sauce keeps the salt in balance. Regular soy sauce makes the casserole much saltier.
INGREDIENT TIP: Swap the stir-fry blend for 16 ounces of frozen peas and carrots, broccoli, or cauliflower.

ALCOHOL-FREE VERSION: Mirin contains alcohol. Use the rice vinegar option instead.

Nutrition