We ate so much of this at dinner that my husband and I could barely move afterward! It’s seriously addictive and way too good

This Chicken Teriyaki Casserole brings together tender cubes of chicken and fluffy white rice beneath a rich, homemade teriyaki glaze. Baked uncovered until it’s bubbling and glossy, the sauce caramelizes around the edges, infusing every bite with that perfect sweet-and-savory garlic-ginger flavor.

Chicken Teriyaki Casserole

Ingredients

• Boneless, skinless chicken thighs or breasts, cubed – 2 pounds
• Cooked white rice, slightly cooled – 3 cups
• Soy sauce – ½ cup
• Brown sugar – ⅓ cup
• Honey – ¼ cup
• Garlic, minced – 2 cloves
• Fresh ginger, grated (or 1 teaspoon ground ginger) – 1 tablespoon fresh
• Rice vinegar – 2 tablespoons
• Cornstarch – 1 tablespoon
• Water – 2 tablespoons
• Neutral oil (canola or vegetable) – 2 tablespoons
• Green onions (scallions), chopped – ¾ cup
• Sesame seeds, for garnish – optional, to taste

Step-by-Step Directions

1. Preheat and prep – Set your oven to 400°F (200°C) and lightly grease a 9×13-inch glass baking dish.
2. Make the teriyaki sauce – In a saucepan over medium heat, combine the soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar. Stir until the sugar dissolves and the mixture comes to a gentle simmer.
3. Thicken the sauce – In a small bowl, whisk together the cornstarch and water to form a slurry. Pour the slurry into the simmering sauce and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and turns glossy. Remove from heat and set aside.
4. Sear the chicken – Heat the oil in a skillet over medium-high heat. Add the cubed chicken and cook for 4 to 5 minutes, just until lightly browned on the outside—it will finish cooking through in the oven.
5. Assemble the casserole – Spread the cooked rice in an even layer across the bottom of your prepared baking dish, then arrange the browned chicken pieces evenly over the top.
6. Add sauce and bake – Pour the thickened teriyaki sauce over the chicken, making sure all the pieces are well coated. Bake uncovered for 20 to 25 minutes, until the chicken is fully cooked and the sauce is hot, bubbling, and slightly caramelized around the edges.
7. Rest and serve – Remove from the oven and let it stand for about 5 minutes. Garnish generously with chopped green onions and a sprinkle of sesame seeds if desired, then serve warm.