For a delicious and easy-to-make dinner that brings together the best of teriyaki chicken and stir fry, look no further than this Teriyaki Chicken & Stir Fry Casserole. This dish combines tender chicken marinated in rich teriyaki sauce with a colorful stir-fry of fresh vegetables, all baked together with a cheesy topping for an extra layer of flavor. Whether you’re feeding a family or meal-prepping for the week, this casserole is sure to become a regular on your dinner menu. It’s customizable, healthy, and packed with vibrant flavors.
Ingredients:
For the Teriyaki Chicken:
- 1 pound boneless, skinless chicken breasts, cubed
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
For the Stir Fry:
- 2 cups of assorted vegetables (like bell peppers, broccoli, and sugar snap peas)
- 1 cup of prepared rice (options include white, brown, or cauliflower rice for a low-carb alternative)
- 1/2 cup sliced green onions
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Topping:
- 1 cup shredded cheese (such as mozzarella or cheddar)
- Sesame seeds for garnish (optional)
Instructions:
- Marinate the chicken: In a bowl, mix the cubed chicken breasts with teriyaki sauce, minced garlic, and ginger. Allow it to soak for a minimum of 15-20 minutes as you get the remaining ingredients ready.
- Cook the chicken: Warm the olive oil in a frying pan on medium heat. Add the marinated chicken and cook for 6-8 minutes until fully cooked and browned. Set aside.
- Prepare the stir fry: In that same frying pan, add the sesame oil and heat it over medium. Add the mixed vegetables and sauté for 3-5 minutes until they’re crisp-tender. Stir in the cooked rice and sliced green onions. Season with salt and pepper to taste.
- Assemble the casserole: Preheat your oven to 375°F (190°C). In a large baking dish, spread the cooked stir-fried vegetables and rice evenly. Layer the cooked teriyaki chicken over the vegetables.
- Add the topping: Sprinkle the shredded cheese over the top of the chicken and vegetables. If you like, sprinkle sesame seeds for garnish.
- Bake the casserole: Place in the preheated oven for 15-20 minutes, or until the cheese is melted and has a bubbly appearance.
- Serve and enjoy: Remove the casserole from the oven, let it cool for a few minutes, and serve warm. Garnish with extra green onions or sesame seeds if desired.
Conclusion:
This Teriyaki Chicken & Stir Fry Casserole is a simple yet flavorful dish that’s perfect for busy weeknights. The marinated teriyaki chicken adds a rich, savory taste, while the stir-fried vegetables and rice provide a wholesome base. With a cheesy finish and the option to customize with your favorite veggies or rice, this casserole is sure to satisfy the whole family. Try this recipe for a healthy, hearty meal that’s as easy to prepare as it is to enjoy.
Flavorful Teriyaki Chicken & Stir Fry Casserole – A Perfect Fusion of Asian Comfort Food
Ingredients
For the Teriyaki Chicken:
- 1 pound boneless skinless chicken breasts, cubed
- 1/2 cup teriyaki sauce store-bought or homemade
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
For the Stir Fry:
- 2 cups of assorted vegetables like bell peppers, broccoli, and sugar snap peas
- 1 cup of prepared rice options include white, brown, or cauliflower rice for a low-carb alternative
- 1/2 cup sliced green onions
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Topping:
- 1 cup shredded cheese such as mozzarella or cheddar
- Sesame seeds for garnish optional
Instructions
- Marinate the chicken: In a bowl, mix the cubed chicken breasts with teriyaki sauce, minced garlic, and ginger. Allow it to soak for a minimum of 15-20 minutes as you get the remaining ingredients ready.
- Cook the chicken: Warm the olive oil in a frying pan on medium heat. Add the marinated chicken and cook for 6-8 minutes until fully cooked and browned. Set aside.
- Prepare the stir fry: In that same frying pan, add the sesame oil and heat it over medium. Add the mixed vegetables and sauté for 3-5 minutes until they’re crisp-tender. Stir in the cooked rice and sliced green onions. Season with salt and pepper to taste.
- Assemble the casserole: Preheat your oven to 375°F (190°C). In a large baking dish, spread the cooked stir-fried vegetables and rice evenly. Layer the cooked teriyaki chicken over the vegetables.
- Add the topping: Sprinkle the shredded cheese over the top of the chicken and vegetables. If you like, sprinkle sesame seeds for garnish.
- Bake the casserole: Place in the preheated oven for 15-20 minutes, or until the cheese is melted and has a bubbly appearance.
- Serve and enjoy: Remove the casserole from the oven, let it cool for a few minutes, and serve warm. Garnish with extra green onions or sesame seeds if desired.