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Teriyaki Chicken Bake

CasseroleChickenOven
Time :1 hour
Yield :4 servings
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The Scoop

Adulting 101: The Ultimate Main-Character-Energy Teriyaki Bake.
Surviving a massive life transition-or just a brutal Monday- demands a dinner that doesn't require a master's degree to cook. Enter this one-pan teriyaki chicken bake. It completely skips the high-maintenance stir-fry station and lets your oven do the heavy lifting while you decompress from the day. Packed with crisp veggies, tender chicken, and a glossy, sweet-and-savory sauce that obliterates takeout, it is the ultimate low-effort, high-reward meal prep.
Consider your dinner plans officially aced!
Hack it:
Swap the protein: Use shredded rotisserie chicken, turkey, shrimp, or cubed tofu to make this even faster or adapt it to what you have on hand.
Boost the veggies: Add broccoli, snap peas, mushrooms, bell peppers, carrots, or edamame for extra color and crunch.
Make it spicy: Stir a little sriracha, sambal oelek, or red pepper flakes into the teriyaki sauce for a sweet-and-spicy twist.
Leftovers:
Make teriyaki bowls: Reheat leftovers and serve with fresh rice, greens, avocado, or extra vegetables for a quick lunch.
Wrap it up: Stuff the chicken and rice mixture into tortillas with lettuce and crunchy vegetables for easy wraps.
Make crispy rice bites: Press leftovers into a skillet and cook until the rice gets golden and crispy.

Ingredients

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup plus 2 tablespoons water, divided
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic, minced
  • 2 tablespoons cornstarch
  • 1 pound chicken breasts, boneless and skinless
  • 1 (12-ounce) bag stir-fry vegetables
  • 3 cups brown or white rice, cooked

Directions

  • Preheat the oven to 350 degrees F.
  • Coat a 9x13-inch baking pan with nonstick spray.
  • In a small saucepan, add the soy sauce, 1/2 cup of the water, the brown sugar, the ginger, and the garlic stir to combine.
  • Cover the saucepan and bring the sauce mixture to a boil over medium heat.
  • Once the sauce mixture is boiling, remove the lid and let it cook until it thickens slightly, about 1 minute.
  • In a small bowl, add the cornstarch and the remaining water and stir until smooth.
  • Add the slurry mixture to the saucepan and stir to combine.
  • Cook the sauce until it has thickened.
  • Transfer the saucepan from the heat.
  • Place the chicken breasts in the prepared baking pan.
  • Add the stir-fry vegetables around the chicken in the baking pan.
  • Pour 1 cup of the sauce over the top of the chicken and the vegetables.
  • Cover the pan with foil and bake until the chicken reaches an internal temperature of 165 degrees F, about 30 minutes.
  • Transfer the baking pan from the oven and remove the foil.
  • Shred the chicken breasts while they are still in the dish.
  • Add the cooked rice and most of the remaining sauce to the casserole dish, reserving just enough of the sauce to drizzle over the top when ready to serve.
  • Gently toss everything in the baking pan together until combined.
  • Bake the casserole until everything is heated through, about 10 minutes.
  • Transfer the baking pan from the oven and let it stand for 5 minutes.
  • Serve drizzled with the remaining sauce.
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