This Teriyaki Chicken & Stir Fry Casserole is a quick, easy, and incredibly flavorful meal that’s perfect for busy weeknights! It combines tender chicken, fluffy rice, a medley of frozen vegetables, and a delicious teriyaki sauce, all baked together in one dish for maximum convenience. I love how this recipe is both healthy and satisfying, and it’s a great way to get dinner on the table with minimal effort. Get ready for a casserole that the whole family will enjoy!
Why You’ll Love This Teriyaki Chicken Casserole
- One-Pan Meal: Everything cooks together in one casserole dish, making cleanup a breeze.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Flavorful: The combination of teriyaki sauce, chicken, rice, and vegetables creates a delicious and satisfying meal.
- Healthy and Customizable: You can easily adjust the ingredients to your liking and dietary needs.
- Family-Friendly: This casserole is a guaranteed crowd-pleaser.
Ingredients for Teriyaki Chicken & Stir Fry Casserole
Here’s what you’ll need to make this easy casserole. The full list with measurements is in the recipe card below.
Main Ingredients
- Raw diced chicken (Meat)
- Instant rice (Grain)
- Frozen mixed vegetables (like carrots, peas, and broccoli) (Vegetable Blend)
- Teriyaki sauce (Condiment)
- Vegetable oil (Oil)
Seasoning
- Garlic powder (Spice)
- Salt (Seasoning)
- Pepper (Spice)
Optional Garnish
- Sesame seeds (Garnish)
- Sliced green onions (Garnish)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Teriyaki Chicken & Stir Fry Casserole as is, but here are a few ideas for variations:
- Different Protein: Use cooked and shredded chicken, ground beef, or tofu instead of raw chicken.
- Add More Vegetables: Toss in some fresh or frozen broccoli florets, bell peppers, or snap peas.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the teriyaki sauce.
- Different Rice: Use brown rice, quinoa, or cauliflower rice instead of white rice.
- Add Pineapple
How to Make Teriyaki Chicken & Stir Fry Casserole
Let me show you how easy it is to make this Teriyaki Chicken & Stir Fry Casserole:
Preheat Oven
- I set my oven to 375°F (190°C) to preheat.
Prepare the Chicken
- In a large bowl, I toss the diced chicken with half a cup of teriyaki sauce, garlic powder, salt, and pepper.
- I let it marinate for about 5 minutes.
Cook the Chicken
- I heat the vegetable oil in a large skillet over medium-high heat.
- I add the marinated chicken and cook for about 5-7 minutes, or until it’s mostly cooked through.
Prepare the Rice
- While the chicken is cooking, I prepare the instant rice according to package instructions. Usually, this involves boiling water, adding rice, and letting it sit covered for 5 minutes.
Combine Ingredients
- In a large casserole dish, I combine the cooked chicken, prepared rice, frozen vegetables, and the remaining teriyaki sauce.
- I stir everything together until well mixed.
Bake
- I cover the casserole dish with foil.
- I bake in the preheated oven for 20-25 minutes, or until the vegetables are heated through and the flavors have melded together.
Garnish and Serve
- Garnish and serve
Tips and Tricks for the BEST Casserole
Here are my secrets for making this casserole truly exceptional:
- Use Instant Rice: Instant rice cooks quickly and easily, making this recipe perfect for weeknights.
- Don’t Overcook the Chicken: Cook the chicken just until it’s mostly cooked through before adding it to the casserole. It will finish cooking in the oven.
- Adjust Seasoning: Taste the mixture before baking and adjust the salt, pepper, and teriyaki sauce to your liking.
How to Serve
This Teriyaki Chicken & Stir Fry Casserole is a complete meal on its own, but here are a few serving suggestions:
- Garnish: Sprinkle with sesame seeds and sliced green onions for added flavor and visual appeal.
- Side Salad: A simple green salad would complement the casserole nicely.
Make Ahead and Storage
You can assemble the casserole (without baking) ahead of time and store it, covered, in the refrigerator for up to 24 hours. Bake as directed when ready to serve. Leftover casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
FAQs about Teriyaki Chicken & Stir Fry Casserole
- Can I use a different type of rice?
- Yes, you can use brown rice, quinoa, or cauliflower rice instead of white rice. You may need to adjust the cooking time and liquid amount.
- Can I make this without the frozen vegetables?
- Yes, you can use fresh vegetables instead. You may need to sauté them slightly before adding them to the casserole.
- Can I freeze this casserole?
- Yes, you can
Enjoy this easy, flavorful, and family-friendly Teriyaki Chicken & Stir Fry Casserole! It’s a perfect weeknight meal that everyone will love.
Print
Teriyaki Chicken & Stir Fry Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Main Course, Casserole
- Cuisine: American, Asian-Inspired
Description
This Teriyaki Chicken & Stir Fry Casserole is a quick, easy, and flavorful one-dish meal. Diced chicken is marinated in a teriyaki sauce, cooked, and then combined with instant rice and frozen vegetables for a convenient and satisfying dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts (or thighs), diced into bite-sized pieces
- 2 cups uncooked instant rice
- 3 cups frozen mixed vegetables (such as carrots, peas, broccoli, corn, green beans – a stir-fry blend works well)
- 1 cup teriyaki sauce, divided (see notes)
- 2 tablespoons vegetable oil (or canola oil)
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Optional Garnish:
- Sesame seeds
- Sliced green onions (scallions)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Marinate Chicken: In a large bowl, combine the diced chicken, 1/2 cup of the teriyaki sauce, garlic powder, salt, and pepper. Toss well to coat the chicken evenly. Let the chicken marinate for at least 5 minutes (or up to 30 minutes in the refrigerator).
- Cook Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly browned. It doesn’t need to be completely cooked, as it will finish cooking in the oven.
- Prepare Rice: While the chicken is cooking, prepare the instant rice according to the package directions.
- Combine Ingredients: In a large (9×13-inch is ideal) casserole dish, combine the cooked chicken, cooked rice, frozen mixed vegetables, and the remaining 1/2 cup of teriyaki sauce. Stir well to combine all ingredients evenly.
- Bake: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 20-25 minutes, or until the vegetables are heated through and the flavors have melded.
- Garnish and Serve: Remove the casserole from the oven. Garnish with sesame seeds and sliced green onions, if desired. Serve hot.
Notes
- Chicken: You can use boneless, skinless chicken breasts or thighs. Cut the chicken into bite-sized pieces for even cooking.
- Instant Rice: This recipe uses uncooked instant rice, which cooks quickly in the casserole. Do not use regular long-grain rice.
- Frozen Vegetables: You can use any combination of frozen vegetables you like. A stir-fry blend with carrots, peas, broccoli, and corn works well.
- Teriyaki Sauce: Use your favorite store-bought teriyaki sauce, or make your own. Make sure to divide the sauce as directed in the recipe.
- Serving Suggestions: This casserole is a complete meal on its own.
- Make-Ahead: You can assemble the casserole (without baking) ahead of time and store it, covered, in the refrigerator for up to 24 hours. You may need to add a few minutes to the baking time if baking from cold.
- Storage: store in the fridge.