The tangy teriyaki sauce has always been one of my favorite flavors, but I wanted to transform it into a hearty, comforting casserole perfect for these cold winter months. After experimenting in the kitchen for a few hours, I finally landed on a recipe packed with tender chicken, vibrant veggies, fluffy rice, melty cheese and that iconic sweet and salty teriyaki glaze tying it all together.
The best part is how easy it was to throw together. Being a busy dad of 2 kids and working full-time at Food and Meal, I’m always looking for meals that come together quickly with minimal fuss. This 30-minute one-pot wonder definitely fits the bill! Not to mention it’s budget-friendly and makes great leftovers too.
I have to say, as I pulled this bubbly, fragrant casserole out of the oven and took my first bite of the crispy edges and saucy center, I was transported back to the bustling streets of Tokyo. With each flavorful forkful, memories came flooding back of wandering lively markets and savoring authentic teriyaki chicken fresh off the grill.
Now I can’t wait for you all to experience a taste of Japan from the comfort of your own home. I really think you’re going to love the complex sweet and salty flavors of this teriyaki chicken casserole as much as my family does. Let me know what you think!
Teriyaki Chicken Casserole Recipes
Teriyaki Chicken Casserole
- Preheat the oven to 350 degrees. Grease a baking dish with cooking spray.
- In a saucepan set over medium to high heat, add in the soy sauce, ½ cup of water, light brown sugar, powdered ginger and minced garlic.
- Stir well to mix. Allow to come to a boil. Cook for 1 minute.
- In a bowl, add in the cornstarch and 2 tablespoons of water. Whisk until smooth in consistency. Add into the sauce. Cook for 1 minute or until thick in consistency. Remove from heat.
- Place the chicken breasts into the baking dish.
- Pour 1 cup of the teriyaki sauce over the top.
- Place into the oven to bake for 35 minutes or until cooked through. Remove and shred the chicken finely. Place back into the baking dish.
- Prepare the stir-fried vegetables according to the directions on the package. Transfer into the baking dish. Add the remaining sauce over the top. Toss gently to mix.
- Place back into the oven to bake for 15 minutes.
- Remove and cool for 5 minutes before serving with the white rice.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
How to make Teriyaki Chicken Casserole in instant pot
Set the Instant Pot to sauté mode, allowing it to warm up before adding the marinated chicken. The goal here is to sear the chicken, locking in those beautiful teriyaki flavors. Once the chicken has a nice browned exterior, remove it and add a splash of water or chicken stock to deglaze the pot, scraping up any delicious bits stuck to the bottom.
After returning the chicken to the pot, arrange the vegetables around it. The steam created during pressure cooking will tenderize the vegetables to perfection while infusing them with the teriyaki sauce’s essence.
The next step is to secure the lid, set the valve to sealing, and cook under high pressure. The time will depend on the thickness of the chicken pieces, but typically ranges from 8 to 10 minutes. This method not only saves time but also intensifies the flavors, as the high-pressure environment forces the sauce deep into every crevice of the ingredients.
Once the cooking is complete, allow for a natural release of pressure to avoid any sudden temperature changes that might affect the texture of the chicken. Then, open the lid to reveal the aromatic wonder within, and gently stir in some cooked rice, transforming the contents into a hearty casserole. The rice absorbs the excess teriyaki sauce, ensuring that each bite is packed with flavor.
Personal opinions and emotions are subjective, but the process of making Teriyaki Chicken Casserole in the best Instant Pot can be described as satisfying and gratifying. There’s something inherently rewarding about creating a meal that’s both easy to prepare and delicious. The act of layering flavors, the anticipation during the cooking process, and the final reveal of the finished dish can evoke feelings of excitement and pride.
Perfect Pairings and Occasions
As the Teriyaki Chicken Casserole leaves your kitchen and graces the dinner table, it’s only fitting to pair it with side dishes that complement its rich flavors and textures. Here are some serving suggestions that will round out your meal beautifully:
- Gyoza: These delightful Japanese dumplings can serve as a perfect appetizer. Their crispy exterior and juicy filling are a great way to start the feast.
- Miso Soup: A classic Japanese soup that is light and savory, miso soup can be a warm and comforting start to your meal, setting the stage for the teriyaki casserole.
- Oyakodon: Although this is another main dish, you could consider serving a small portion alongside the casserole for those who enjoy a variety of flavors in one meal.
- Sashimi: For a fresh, light contrast to the hearty casserole, sashimi offers a delicate and clean flavor that won’t compete with the teriyaki sauce.
- Yakisoba: Stir-fried noodles can be a great addition to the table, offering a different texture and a slightly sweet and salty complement to the casserole.
- Daifuku: To end your meal on a sweet note, these soft rice cakes filled with sweet red bean paste can be a delightful dessert.
- Miso Ramen: If you’re looking to turn your meal into a feast, a bowl of miso ramen with its rich broth can be a satisfying addition.
- Shio Ramen: Another ramen variant, this time with a lighter, salt-based broth, can be offered for those who prefer something less intense than miso ramen.
- Katsu Curry: While it’s typically a main dish, a small serving of katsu curry can provide a crunchy texture and spicy flavor that contrasts nicely with the sweet and savory casserole.
- Miso Salmon: For an additional protein option, miso-glazed salmon can offer a harmonious flavor pairing with the teriyaki theme of the meal.
Remember, the key is to balance the flavors and not to overshadow the star of the show – the Teriyaki Chicken Casserole.
FAQs about Teriyaki Chicken Casserole recipe
Q1: Can I use store-bought teriyaki sauce? Indeed, you can. However, crafting your teriyaki glaze from scratch offers a more authentic and customizable experience. Plus, it’s surprisingly simple and rewarding!
Q2: Can I swap chicken for another protein? Absolutely! While chicken is a classic choice, you can experiment with tofu, shrimp, or even a medley of mushrooms for a vegetarian twist.
Q3: Can I prepare this casserole ahead of time? Definitely! Prepare the casserole up to the point of baking, cover it tightly, and refrigerate. When ready to serve, pop it in the oven for a convenient and hearty meal.
Q4: How should I store leftovers? To ensure your casserole remains fresh and flavorful, transfer any leftovers into an airtight container and refrigerate. Reheat portions in the oven for the best results.
Q5: Can I make this casserole gluten-free? Absolutely! Opt for gluten-free soy sauce and ensure that all other ingredients, including your teriyaki sauce base, are gluten-free as well.
In closing, I hope my Teriyaki Chicken Casserole recipe has inspired you to get creative in the kitchen and try out new flavor combinations. This dish came together so easily thanks to the shortcut ingredients like rotisserie chicken and frozen veggies. Feel free to swap in your favorite proteins and produce too.
The complex sweet and salty teriyaki sauce takes this comforting casserole to the next level. It’s perfect for busy weeknights or feeding a crowd. Leftovers also make excellent next day lunches.
Let me know if you give this recipe a try! I’d love to see your creations and hear what tweaks you made to suit your tastes. And stay tuned for more globally-inspired recipes soon that bring exotic flavors to familiar favorites.
Thanks for stopping by, and happy cooking!
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.