Main Course

Teriyaki Chicken Casserole



  • 1 cup rice (I used brown rice)
  • 3/4 cup Soy sauce
  • 1 cup Water
  • 1/3 cup Brown sugar
  • 1 tbsp Honey
  • 1/2 tsp Ground ginger
  • 1 tsp Sesame oil
  • 2 Garlic cloves, minced
  • 2 tbsp Cornstarch
  • 1 lb Chicken tenders
  • 1 tbsp Oil
  • 1 Carrot, peeled and chopped
  • 1/2 Broccoli head, cut into bite size pieces
  • 1 cup Snow peas
  • 1 Green onion, chopped


  1. Cook rice as directed on packaging
  2. Preheat oven to 350°
  3. In a small sauce pan over medium heat, combine soy sauce, 1/2 cup of water, brown sugar, honey, ground ginger, sesame oil, and garlic
  4. In a small bowl combine cornstarch with 2 tbsp of water
  5. Once sauce begins to boil, slowly stir in cornstarch mixture
  6. Stir until sauce becomes thick, then remove from heat
  7. Place chicken in a baking dish
  8. Pour half of the teriyaki sauce over chicken
  9. Bake for 30 Minutes
  10. Heat oil in a large skillet, over medium heat
  11. Add carrots, broccoli, and snow peas
  12. Steam until water evaporates
  13. Once chicken is baked, remove from oven, and shred
  14. Add rice, steamed vegetables, and remaining sauce to baking dish
  15. Once combined, add green onions
  16. Bake for additional 15 Minutes
  17. Serve immediately


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