This recipe was originally the Teriyaki Chicken Casserole from ohsweetbasil.com. She starts with the fried-rice already made according to another recipe on her site, but I’ve formatted the recipe presented here so you can make it all at once (I’ve also changed some ingredients for everything except the sauce). You don’t even need to use day-old rice, like for most fried rice recipes.

Teriyaki Chicken-Rice Bake

print this recipe

Teriyaki sauce

3/4 cup low-sodium soy sauce

1/2 cup water

1/3 cup brown sugar

1 tablespoon honey

3/4 teaspoon ground ginger

1 teaspoon sesame oil

1 small garlic clove, minced fine

2 tablespoons tapioca starch

2 tablespoons cold water

In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. Bring to a boil and cook for 1 minute.

In a small bowl, stir together the water and cornstarch. Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside.

Rice

2 Tablespoons soy sauce

1 Tablespoon rice wine

1 Tablespoon brown sugar

1/2 teaspoon white sugar

1/8 teaspoon ginger

1/8 teaspoon red pepper flakes

2 eggs

3 cups cooked jasmine rice

1 Tablespoon sesame oil

Olive Oil cooking spray

In a small bowl, whisk together the soy sauce, sugar, ginger and crushed red pepper. Set aside. Spray wok with olive oil and bring to medium heat. Lightly whisk together the eggs and add to the pan. Let it cook until set, flipping or stirring as needed to keep from burning. Removed eggs form the wok and cut them up.

Add sesame oil to wok. Add the rice, cooking until hot and the rice is beginning to pop. Add the sauce mixture, stirring to combine. Add the eggs, and stir until heated through.

Casserole

2 chicken breasts

2-3 carrots

1 head broccoli

10 snow peas

Place the chicken in an 8×8-in. baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes at 350°F. Remove from the oven and shred.

Cut up and steam the vegetables. Place rice, chicken, and vegetables in a 9×13-in. baking dish. Add 3 tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. Serve immediately.

print this recipe