Easy, comforting, and packed with veggies — all baked in one dish!
Course: Main | Cuisine: Asian-American
Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr
Servings: 4 | Calories: ~464 kcal
📝 Ingredients
Sauce
¾ cup low-sodium soy sauce
½ cup water
¼ cup brown sugar
½ tsp ground ginger
½ tsp minced garlic
2 tbsp cornstarch + 2 tbsp cold water (slurry)
Casserole
1 lb boneless, skinless chicken breasts
12 oz bag fresh stir-fry vegetables (from produce section)
3 cups cooked rice (leftover rice works best)
👩🍳 Instructions
1️⃣ Preheat Oven
Heat oven to 350°F (175°C).
Spray a 9×13-inch baking dish with cooking spray.
2️⃣ Make the Sauce
In a small pot, combine soy sauce, ½ cup water, brown sugar, ginger, and garlic.
Cover and bring to a boil.
Remove lid; let it bubble for 1 minute.
3️⃣ Thicken the Sauce
In a small bowl, whisk cornstarch with cold water until smooth.
Pour slurry into boiling sauce, stirring until thickened.
Remove from heat.
4️⃣ Assemble Round One
Place chicken breasts in the prepared baking dish.
Add vegetables around the chicken.
Pour 1 cup of sauce over the top.
5️⃣ First Bake
Cover with foil; bake for 30 min or until chicken reaches 165°F internally.
6️⃣ Shred & Add Rice
Carefully remove foil (watch for steam!).
Shred chicken in the dish using two forks.
Add cooked rice and most of the remaining sauce (reserve a little for serving).
Stir well to combine.
7️⃣ Final Bake
Return to oven uncovered for 10 minutes, until heated through.
8️⃣ Serve
Rest for 5 minutes.
Drizzle with reserved sauce before serving.
💡 Tips & Variations
Veggie Swap: Use frozen stir-fry mix (thawed) if fresh isn’t available.
Protein Change: Works great with pork tenderloin or shrimp (adjust cooking time).
Extra Flavor: Add sesame seeds or sliced green onions before serving.
Meal Prep: Stores well in the fridge for 3–4 days; reheats beautifully.
If you want, I can also make you a freezer-friendly version of this Teriyaki Chicken Casserole so you can prep multiple dinners ahead. Would you like me to do that next?