Teriyaki Chicken Casserole

By jgauthier31

Ingredients

• 3 cups fried rice
• 1 breast of chicken
• 1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas
• 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 corn starch
• 2 tablespoons cold water

Details

Servings 4
Preparation time 10mins
Cooking time 55mins
Adapted from ohsweetbasil.com

Preparation

Step 1

I know, this is kind of like a souped up fried rice, but I’m still calling it a casserole since we are adding in a few extras. I love this fried rice recipe with the ham in it and if you haven’t already you’re going to want to read it because there’s a secret to making perfect fried rice. Well, after we made a huge batch of the rice our fridge died. And I mean, died. We went just over two weeks without the dang thing while we waited for parts to come in. That first day I knew I needed to throw together a casserole before we didn’t have anything for dinner that night, so the teriyaki chicken casserole was born and what a blessing in disguise because it turned out awesome sauce!

Actually, it wasn’t that bad. Now don’t get me wrong, living without a fridge STINKS. First, we lost a ton of the food in our fridge and freezer. Some of it was frozen which is why were able to have this, but the rest in the fridge molded faster than I can believe, overnight in fact. We eat a lot of produce and green smoothies, protein shakes, and dairy. Well, all of that went out the window. Thankfully it was still crazy cold so we were able to put a few things in a little cooler that it didn’t matter if they froze or not, and don’t tell me sour cream, cheese, milk etc does well frozen because it doesn’t. Not to me at least. It changes the consistency and texture. Anyway, we also stored milk and eggs at a sweet neighbors house (the one I’m desperately trying to learn from since she’s such a pure, tender heart person) and the rest we did without. What a blessing it was that it was winter to keep those condiments, butter and such outside.

Anyway, first of all we learned that we can survive without the fridge. It changed our eating habits and was quite hard, especially for a food blogger, but it just took creativity for meals and helped us to remember to be grateful for our modern day conveniences. I love the stories of the pioneers and feel such strength from what they endured, so it may be cheesy to you but I feel like I can shoulder my burdens a little better and with a happier heart knowing they endured much worse than I. And that’s what we did, we joked about it and moved on. The furnace, well we froze for 3 days and wore snow clothes inside the house and space heaters but it wasn’t that bad. Definitely a lot of snuggling up.

Teriyaki chicken, stir fry veggies and your favorite fried rice all in one place!

1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas

Make the fried rice per the link above.

Heat the oven to 350 degrees.

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.

Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes, remove from the oven and shred.

Steam the veggies and then add the veggies, rice and chicken to an 8x9" 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.

I’m making this for someone else as an “after baby” meal. They have certain allergies so the recipes were limited. I’m weary about rice dishes and having to reheat. Is it still good left over? If so, how long do I put it in the oven for to reheat to take to them? (I have to make it ahead of time.)

Lindsay, I forgot to answer the how long part. Sorry! I would place tinfoil over it and bake for 20 minutes to reheat.

Could I use a frozen stir fry vegetable mix?

So , I’m a little unsure on how much of the fried rice recipe to follow. Do I just fry up the rice? Or do I also add the sauce mixture and egg? Just want to make sure I get it right. Thanks.

Yup, make the whole thing.

Am I able to make this into a freezer meal?

Melissa, I’ve never frozen this dinner, but I imagine you could if it was wrapped well and you didn’t add the egg until you’re ready to bake.

I replied below, just click the words “fried rice” in the recipe. It’s a link. I hope this reply makes it to ya! xoxo

This looks ahhhhmazing! Mmm I’m going to make this for my hubby and I’s anniversary dinner! And by the other reviews I’m going to use low sodium soy sauce…a little less brown sugar and no ginger. Can I substitute sesame oil with peanut oil?

You can, but it’s not what I would recommend. I prefer it with the ginger, but I suggest doing it with those changes and then if you feel like it’s lacking add accordingly.

Yes, for sure always do Low sodium. I’m going to make it a bigger note so everyone remembers. SOrry it was a little sweet. I think I must like really sweet sauce

Hi Jenna, You can certainly use more chicken in it, though be carefully because it will fill your dish quickly so you may want to use a bigger pan. I just use two forks, pulling the meat in opposite directions to quickly shred my meat. Thanks!

Hello! Just found your blog. This looks delicious! I just want to make sure I have this right. . . it’s 3 cups of fried rice–do you mean already cooked rice you have in your fridge, or do you need to fry it in the pan first? Sorry if you already said that. Just want to try this and make sure I do it right! Thanks for sharing :0)

sorry, yes. So follow the link for the fried rice and use 3 cups of the fried rice. We like to make a big batch for dinner one night and two nights later turn the last 3 cups into the casserole.

So I made it last night w/a few modifications. I baked some brown rice and used that instead of fried rice. I also forgot I didn’t have ginger! As I was in the throes of making the sauce, I discovered that, and of course wasn’t going to run to the store so I just ended up omitting it! And I also fried 2 eggs, chopped them up, and stirred them in before I put it in the oven. It came out so tasty and my husband, upon eating it, said, “Babe, this is good!”. So it was a win! Definitely will make again!

So good to know! I ALWAYS seem to forget to buy ginger so now I can just skip it if I need to. Glad you all liked it. You have no idea how much that makes my day!

takeout is pretty much the coolest and anything you make I’m totally all for trying!

Ugh. I kind of know the feeling, but the heater and the fridge together is just plain rough! Glad things are up and running again!

The heater and the fridge going out, no fun! This casserole does look some kind of comforting and that’s just what you need!

This looks so incredible! I’m so sorry about your fridge and heater. Ugh, they say bad things come in 3’s. Hopefully, you won’t meet the 3rd obstacle.

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