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Easy Teriyaki Chicken and Rice Casserole 

This Easy Teriyaki Chicken and Rice Casserole is packed with skinless, boneless chicken, rice, and stir fry vegetables.  The homemade teriyaki glaze takes this casserole to a whole new level of deliciousness! This is a dish the entire family will love!

Makes 8 (1 and 1/4 cup) servings 

GREEN: 4 smart points per serving using white rice

BLUE: 3 smartpoints per serving using white rice

PURPLE: 3 smartpoints per serving if using white rice or 2 smartpoints if using brown rice 

What ingredients do I need to make this Easy Teriyaki Chicken and Rice Casserole?

  • Cooked medium grain brown or white rice- the calories and point values may vary depending on the kind of rice you use. If you are following the green myWW plan it’s 4 smart-points per serving if using white rice, 4 smart-points if using medium grain brown rice or 5 smart-points per serving if using long grain brown rice. For the blue plan it’s 3 smartpoints per serving if using white rice, 4 smart-points if using medium grain brown rice, or 5 smart-points per serving if using long grain brown rice. If you are on the purple plan it’s 3 smartpoints per serving if using white rice or 2 smartpoints if using brown rice.
  • Boneless skinless chicken tenders or breasts
  • Low sodium soy sauce- base for the teriyaki glaze
  • Brown sugar-regular and unpacked. I like to just 2 Tbsp of regular brown sugar for the teriyaki glaze which doesn’t impact the overall point value. The regular brown sugar gives this glaze a fabulous sweetness. If you wanted to-you can substitute the brown sugar for Lakanto Golden Monkfruit-however the overall point value would be the same using either one!
  • Honey- for glaze 
  • Garlic-minced
  • Ground ginger- for flavor 
  • Water-to dilute the teriyaki glaze 
  • Cornstarch mixed with 2 Tbsp hot water – this combo is used to thicken the teriyaki glaze 
  • Pre-packaged frozen vegetables stir fry mix- you can find stir fry veggies at any grocery store in the frozen section next to the other frozen vegetables. If you wanted you may use fresh stir-fry for veggies such as: zucchini, broccoli, water chestnuts, snow-peas, mushrooms, corn, bell peppers, and/or onion. 
  • Sesame seeds

 

How do I make Easy Teriyaki Chicken and Rice Casserole?

Preheat oven to 350 degrees. Spray a 9×13″ baking dish with non-stick-spray.

In a small saucepan combined soy sauce, water, brown sugar, honey, ginger, and garlic. Bring to a boil over medium heat.

In a separate small bowl combine the cornstarch and 2 tbsp hot water. Whisk until dissolved. 

After sauce is boiling, add cornstarch mixture to the saucepan. Stir until well combined.

Cook till the sauce begins to thicken. Remove from heat.

Dice chicken tenders into bite size pieces.

Place chicken pieces into prepared 9×13 baking dish. 

Pour 1/2 the sauce on top of chicken. 

Cook chicken for 35-40 minutes or till cooked through. 

Meanwhile, sauté or steam vegetables in microwave or stove.

Remove chicken from oven.

Layer the cooked vegetables and cooked rice into casserole dish over the top the chicken.

Drizzle remaining teriyaki sauce over the the top. Stir to combine. 

Sprinkle casserole with sesame seeds, if desired. 

Return to oven & cook for another 15-20 minutes.

 

Ingredients: 

  • 2 1/2 cups cooked medium grain brown or white rice
  • 1 lb. boneless skinless chicken tenders or breasts 
  • 3/4 cup low sodium soy sauce
  • 2 Tbsp brown sugar, unpacked 
  • 1 Tbsp honey 
  • 1 tsp garlic, minced 
  • 1/2 tsp ground ginger
  • 1/2 cup water
  • 2 Tbsp cornstarch mixed with 2 Tbsp hot water 
  • 20 oz. pre-packaged frozen vegetables stir fry mix 
  • Sesame seeds 

Directions:

  • Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick-spray.
  • In a small saucepan combined soy sauce, water, brown sugar, honey, ginger, and garlic. Bring to a boil over medium heat.
  • In a separate small bowl combine the cornstarch and 2 tbsp hot water. Whisk until dissolved. 
  • After sauce is boiling, add cornstarch mixture to the saucepan. Stir until well combined. Cook till the sauce begins to thicken. Remove from heat.
  • Dice chicken tenders into bite size pieces.
  • Place chicken pieces into prepared 9×13 baking dish. 
  • Pour 1/2 the sauce on top of chicken. 
  • Cook chicken for 35-40 minutes or till cooked through. 
  • Meanwhile, sauté or steam vegetables in microwave or stove.
  • Remove chicken from oven.
  • Layer the cooked vegetables and cooked rice into casserole dish over the top the chicken. Drizzle remaining teriyaki sauce over the the top. Stir to combine. 
  • Sprinkle casserole with sesame seeds, if desired. 
  • Return to oven & cook for another 15-20 minutes.

Makes 8 ( 1 and 1/4 cup) servings 

GREEN: 4 smart-points per serving if using white rice, 4 smart-points if using medium grain brown rice or 5 smart-points per serving if using long grain brown rice

BLUE: 3 smartpoints per serving if using white rice, 4 smart-points if using medium grain brown rice, or 5 smart-points per serving if using long grain brown rice

PURPLE: 3 smartpoints per serving if using white rice or 2 smartpoints if using brown rice 

Yield: 8

Easy Teriyaki Chicken and Rice Casserole 

Easy Teriyaki Chicken and Rice Casserole 

This Easy Teriyaki Chicken and Rice Casserole is packed with skinless, boneless chicken, rice, and stir fry vegetables.  The homemade teriyaki glaze takes this casserole to a whole new level of deliciousness! This is a dish the entire family will love!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 1/2 cups cooked brown or white rice
  • 1 lb. boneless skinless chicken tenders or breasts 
  • 3/4 cup low sodium soy sauce
  • 2 Tbsp brown sugar, unpacked 
  • 1 Tbsp honey 
  • 1 tsp garlic, minced 
  • 1/2 tsp ground ginger
  • 1/2 cup water
  • 2 Tbsp cornstarch mixed with 2 Tbsp hot water 
  • 20 oz. pre-packaged frozen vegetables stir fry mix 
  • Sesame seeds

Instructions

    1. Preheat oven to 350 degrees. Spray a 9×13" baking dish with non-stick-spray.
    2. In a small saucepan combined soy sauce, water, brown sugar, honey, ginger, and garlic. Bring to a boil over medium heat.
    3. In a separate small bowl combine the cornstarch and 2 tbsp hot water. Whisk until dissolved. 
    4. After sauce is boiling, add cornstarch mixture to the saucepan. Stir until well combined. Cook till the sauce begins to thicken. Remove from heat.
    5. Dice chicken tenders into bite size pieces. Place chicken pieces into prepared 9x13 baking dish. 
    6. Pour 1/2 the sauce on top of chicken.  Cook chicken for 35-40 minutes or till cooked through. 
    7. Meanwhile, sauté or steam vegetables in microwave or stove. Remove chicken from oven.
    8. Layer the cooked vegetables and cooked rice into casserole dish over the top the chicken. Drizzle remaining teriyaki sauce over the the top. Stir to combine. 
    9. Sprinkle casserole with sesame seeds, if desired. 
    10. Return to oven & cook for another 15-20 minutes.


    Makes 8 ( 1 and 1/4 cup) servings 

    GREEN:
    4 smart-points per serving if using white rice, 4 smart-points if using medium grain brown rice or 5 smart-points per serving if using long grain brown rice

    BLUE: 3 smartpoints per serving if using white rice, 4 smart-points if using medium grain brown rice, or 5 smart-points per serving if using long grain brown rice

    PURPLE: 3 smartpoints per serving if using white rice or 2 smartpoints if using brown rice 

Notes

    Can you freeze this casserole?

    Yes. It is best to freeze before baking. Cover tightly with foil. Remove the casserole from the freezer and let it thaw in the refrigerator overnight before baking. This casserole can be stored in the freezer for up to a 1 month.

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 155Total Fat: 2gSaturated Fat: 0gCholesterol: 33mgSodium: 820mgCarbohydrates: 19gNet Carbohydrates: 18gFiber: 1gSugar: 5gProtein: 16g

microwave terryaki rice recipe – Microwave Recipes

Saturday 25th of September 2021

[…] Easy Teriyaki Chicken and Rice Casserole – Pound Dropper […]

helan

Tuesday 24th of August 2021

Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

Pam Ernst

Thursday 5th of August 2021

This was very good. I used all kinds of fresh Asian type vegetables. I also used cauliflower rice. That made the rice points 0. Thank you for the great recipes.

stacey

Wednesday 4th of August 2021

Thanks so much. I was looking for dinner ideas for tonight and have all the ingredients on hand. Where did you get that nice looking 9x13 non-stick pan. I love the copper color look. Thanks for always sharing your great recipes.

Lindsay Kehl

Wednesday 4th of August 2021

Hi Stacey

Thank you so much for the amazing support and for your comment. I got that pan on Amazon. Here's the link for it > https://amzn.to/3jlfddQ

Have a wonderful day

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