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 

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 have whole grain rice as a zero point food, you could use brown rice for zero points.
• 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 

4 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Continue to Content

Yield: 8

Easy Teriyaki Chicken and Rice Casserole 

Print

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 

4 Points® per serving

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.

Smartpoints: 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: 4 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 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  CLICK FOR WW POINTS
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  Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
• 
  365 Everyday Value, Organic Long Grain White Rice, 32 oz
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  Sukoyaka Brown Rice, Genmai, 4.4-Pound
• 
  Amazon Brand - Wildflower Honey, 32 ounce
• 
  Kikkoman Light Soy Sauce, 10 Ounce (Pack of 2)
• 
  Rodelle Toasted Natural Sesame Seeds, 18 Oz

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 155Total Fat: 2gSaturated Fat: 0gCholesterol: 33mgSodium: 820mgCarbohydrates: 19gNet Carbohydrates: 18gFiber: 1gSugar: 5gProtein: 16g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information are estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting “My Foods” then when you are in my foods select “Recipes” then click “Create” in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients. This way every recipe you enter will give you your own personal point value for that recipe.