Give your favorite takeout order an upgrade with this healthy Gluten-Free Teriyaki Chicken Casserole! Chicken breast, veggies, and rice are tossed with a sweet and savory homemade teriyaki sauce and then baked in a casserole.
What Is Teriyaki Chicken Casserole?
Teriyaki chicken casserole is exactly what it sounds like! It’s simply a casserole dish made with all the elements of classic teriyaki chicken including chicken, rice, and veggies. However, instead of being cooked separately, they’re all combined in a single, easy-to-make dinner!
Why We Love This Recipe
- Requires easy prep.
- Has a total time of just over an hour.
- Is gluten-free, dairy-free, and nut-free.
- Makes enough to feed a family and is perfect for meal prep!
Gluten-Free Ingredients You’ll Need
- Stir-Fry Sauce – We use our homemade teriyaki sauce made with tapioca starch, gluten-free soy sauce (or coconut aminos), coconut palm sugar or honey, rice wine vinegar or apple cider vinegar, grated or ground ginger, minced garlic, and red pepper flakes. However, any gluten-free premade variety will do.
- Chicken – We recommend using boneless skinless chicken breasts for this teriyaki chicken casserole, but thighs taste great, too.
- Veggies – Use any fresh vegetables you like such as broccoli florets, mushrooms, carrots, and snow peas. For easy prep, you can also just use a pre-made stir-fry blend!
- Rice – Use cooked white or brown rice. Or, opt for quinoa or cauliflower rice instead.
- Garnish – Top your casserole with sesame seeds and green onions, if desired for a bit of extra flavor and crunch!
Flavor Variations
The great thing about this easy teriyaki chicken casserole recipe is that it’s practically failproof! Feel free to mix and match different ingredients to make it your own. For instance, some of our favorite variations include:
- Adding more veggies such as bok choy, baby corn, and water chestnuts.
- Swapping the rice with gluten-free noodles instead.
- Stirring in scrambled eggs.
- Using a different protein such as stir fry beef strips, tofu, or shrimp.
How to Make Teriyaki Chicken Casserole
This casserole comes together in less time than it takes to order takeout and tastes better, too!
- Prepare. Before you begin, preheat your oven, and grease a casserole dish.
- Prepare the Stir Fry Sauce. Create a slurry by whisking water and tapioca starch in a small bowl. Whisk tamari, water, coconut sugar, rice wine, vinegar, ginger, garlic, and red pepper flakes (if using) in a saucepan, and bring the mixture to a light boil, stirring constantly.
- Thicken the Sauce. Reduce the heat to medium-low, and add the cornstarch slurry. Gently simmer the sauce until it begins to thicken, and remove it from the heat.
- Bake. Arrange the chicken breasts in a single layer in the prepared baking dish. Around the veggies around the chicken, and pour some of the sauce on top. Place the dish in the oven until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Add the Remaining Ingredients. Dice or shred the chicken, and add the rice (or quinoa or cauliflower rice) to the dish. Drizzle the remaining sauce on top, and gently toss to combine.
- Warm. Return the dish to the oven, and allow it to bake just until all the ingredients are heated through.
- Serve. Allow the casserole to rest for at least five minutes. Then, sprinkle with green onions and sesame seeds, and drizzle any remaining teriyaki sauce on top. Enjoy warm!
Make Ahead Storage Options
This recipe is a great option to prepare in advance and reheat throughout the week!
- To Make Ahead: Assemble the ingredients up to 24 hours in advance, combining the chicken, veggies, and sauce in a casserole dish, and keeping them covered in the fridge. Then, bake as normal, adding a few minutes as needed until the chicken is fully cooked.
Pro-Tip: Prepare the teriyaki sauce and rice ahead of time as well, and keep them stored in separate airtight containers in the fridge!
- To Store: Transfer leftovers to an airtight container, and store them in the fridge for up to 4 days.
- To Freeze: Place the casserole in a freezer-safe container. Or, cover it tightly with foil, and keep it frozen for up to 2 months.
- To Reheat: Allow frozen leftovers to thaw in the fridge overnight. Then, warm them in the microwave. Or, place the entire dish back in the oven.
More of Our Favorite
Gluten-Free Casserole Recipes
FAQs
Both! We add teriyaki sauce to the dish before and after cooking for a tangy flavor that is infused throughout the entire casserole.
We may be biased, but we prefer to make teriyaki sauce! Not only is our homemade teriyaki sauce free from additives and preservatives, but it can also easily be adjusted to suit all your flavor preferences.
Teriyaki sauce is a type of glaze that is used to quickly add flavor to dishes while they cook or after. On the other hand, teriyaki marinade has a thicker, stickier consistency and is used to coat ingredients over a longer period of time before cooking.
Yes! To do so, steam the veggies according to the package instructions, and pat them dry with a clean paper towel to remove excess water. Then, add the cooked vegetables to the pan with the rice, and coat them with the stir-fry sauce.
Gluten-Free Teriyaki Chicken Casserole Recipe
- Total Time: 55 to 65 minutes
- Yield: 5 to 6 servings 1x
- Diet: Gluten Free
Description
Skip the takeout, and make this gluten-free teriyaki chicken casserole with simple, nutritious ingredients in just over an hour instead!
Ingredients
Stir Fry Sauce (makes 1 ½ cups) -see notes for premade substitute
- Slurry: 1 Tablespoon cold water + 1 Tablespoon tapioca starch (see notes for substitutes)
- ¾ cup gluten-free soy sauce (tamari) or coconut aminos
- ½ cup water
- 2 Tablespoons coconut palm sugar or honey
- 2 teaspoon rice wine vinegar or apple cider vinegar
- 2 teaspoons grated ginger or ½ teaspoon ground ginger
- 1 teaspoon minced garlic
- ¼ teaspoon red pepper flakes (optional)
Casserole
- 1 pound skinless boneless chicken breast or thighs
- 1 package (12 ounces) fresh stir-fry vegetable mix (or 3 to 4 cups fresh vegetables of choice, broccoli florets, sliced mushrooms, carrots, snow peas, etc.)
- 2 ½ to 3 cups cooked rice, quinoa, or cauliflower rice (see notes)
- Garnish: sesame seeds and green onions
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Oil or lightly grease a 9×13 or large round casserole dish and set aside. If necessary, prepare the rice or quinoa (see notes for cauliflower rice)
- In a small bowl, whisk together the slurry (water and tapioca starch). Set aside.
- In a saucepan, whisk together the tamari, water, coconut sugar, rice wine vinegar, ginger, garlic and optional red pepper flakes. Bring to a light boil, constantly stirring, and boil for about 1 minute. Reduce heat to medium-low and add the slurry. Gently stir to combine and cook for another minute until the sauce begins to thicken. The sauce should be thick enough to coat a spoon or spatula. Remove from heat.
- Arrange the chicken breasts in a single layer in the prepared dish. Then place the stir fry veggies around the chicken. Pour 1 cup of the sauce on top of the chicken and veggies. If needed, use a spoon to evenly coat the veggies with the sauce. Place in the oven for 25-35 minutes or until the chicken is no longer pink and cooked through (165F). Remove the dish from the oven and dice or shred the chicken.
- Add 2 ½ to 3 cups cooked rice to the casserole dish and drizzle the remaining sauce on top. Gently toss the ingredients together until well coated. Return the dish to the oven and cook for an additional 10-15 minutes or until everything is heated through.
- Remove from the oven and let it stand for 5 minutes. Sprinkle with green onions and roasted sesame seeds before serving. If desired, drizzle remaining teriyaki sauce over a plated casserole.
- Store leftovers in a covered container in the fridge for up to 4 days.
Notes
IF DOUBLING THIS RECIPE, do not add all the sauce to the recipe. Only add about ½-3/4 of the sauce to the chicken and veggies. It will be too salty if using the full (2x) amount.
Substitutions – Substitute 1 ½ cups premade gluten-free teriyaki sauce for casserole if desired. If using frozen vegetables, do not first cook the vegetables with the chicken. Steam the vegetables according to package instructions and pat dry to remove excess water. Then add the cooked vegetables to the pan with the rice and coat with sauce.
Meal Prep Tips – Prepare the ingredients (such as the teriyaki sauce and rice) ahead of time! Store in the fridge for a quick dinner. 1 cup uncooked long grain white rice yields about 3 cups cooked rice. If making cauliflower rice, place the cauliflower rice on a sheet pan and bake at 400 F for 10-15 minutes to remove excess moisture (casserole may get too soggy otherwise). Let the cauliflower rice cool before using in the casserole. This casserole can be made up to 24 hours in advance. Cover and store the unbaked casserole in the fridge until ready to bake. Bake according to instructions above but a few additional minutes may be needed.
Storage Tips – Freeze prepared casserole in an airtight container or cover with foil and place in the freezer for up to 2 months.. Let the casserole thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 35 to 45 minutes
- Category: dinner
- Method: oven
- Cuisine: Asian
Nutrition
- Serving Size:
- Calories: 290
- Sugar: 7.5 g
- Sodium: 2080.8 mg
- Fat: 2.3 g
- Saturated Fat: 0.5 g
- Carbohydrates: 40.4 g
- Fiber: 4.3 g
- Protein: 25.3 g
- Cholesterol: 55.2 mg
I was just wondering if it is safe to make the casserole in advance because of possible bacteria and refrigerate it unbaked.
Hi paulette. I think it’s safe to prep the chicken (raw) and sauce in the casserole dish, but personally i would keep the veggies separate until ready to toss in sauce in bake. Just in case. Does that make sense?