Erin, first I want to say thank you for the work you do in making this website possible! I am on a quest to try and start implementing healthier eating in my family. Two things that I am trying to look out for is the amount of sugar and sodium we consume. Through research I’ve concluded that women are supposed to consume only 25 g of sugar per day. This reciepe appears to be high in sugar and sodium. Are some of these natural sugars? I have a few ideas for how I could cut down on the amount that is in the reciepe. But would like to know your thoughts. Thanks!
Macy, thank YOU so much for your kind words. You help make this recipe possible too! I couldn’t keep blogging without the wonderful people (like you) who visit my site and make my recipes. So thanks for that more than I can say :). I also try to watch my refined sugar intake. If you look at the ingredients, you’ll see that some of the sugar comes from brown sugar (which is refined and far less natural) and some comes from honey (which is much more naturally occurring). If you wanted, you could play around with the sauce to try to omit the brown sugar and use only honey. You can also add the honey a little at a time, then get the sauce just as sweet as you want it, then stop. Myfitnesspal.com will let you calc the nutrition information for free, so you can plug in the recipe exactly how you make it and see what the results are. I hope that helps and that you enjoy it!
Casseroles are the best for feeding friends!! And I’ve been loving the teriyaki flavor lately, it works so well with various dishes. I’m staying for dinner! ;)
Erin, first I wanted to say that I have tried several of your recipes and they are so good…thank you. My question is, if I need to cook the brown rice should I use chicken broth or just plain water? Thank you again for such yummy recipes.
Beverly, THANK YOU! This makes me so happy to hear :) I used water, but you can really use either. Chicken broth would add even more flavor, so if you have it available, I think that’s a great option. Just be sure to use no/reduced salt broth and low sodium soy sauce too, so that the dish isn’t too salty. I hope you enjoy it!
This looks so delicious and I can’t wait to try it! Do you happen to know the total calories for the dish? That appears to be missing from the info above. Thank you!
Have a vegetarian family member, can this be made without chicken? What would be the changes in cooking, would it be just the 15 minutes? Any help would be great. Thanks
Hi Lanette! I’d just swap in extra veggies. You could even experiment with replacing it with sautéed cubes of tofu (cook them first). Because the sauce thickens on the chicken in the oven, I’d also suggest cooking it separately on the stove so that it thickens first, then mixing it with the veggies and rice. Use your best judgement, and if you decide to experiment with the recipe, I’d love to hear how it comes out!
We are heading to the beach and I’d love to make this to freeze and take along with us for an easy dinner. Any recommendations on the best way to freeze this meal and eat at a later time?
Hi Heather, you could prepare it up until the point in step 4 when it goes into the oven for the last time, since that part is basically warm it through. Before freezing, you can drizzle the sauce over the top, let it cool, then cover and freeze. I’d recommend letting it thaw overnight in the refrigerator before reheating in the oven. Sprinkle with green onion right before serving. I hope you enjoy, and I hope your beach trip is wonderful!
This looks so yummy. I was looking for something to make for a friend, she is going in the hospital for surgery and I thought this would be something easy for when she come out to just heat and eat, for the whole family, later when she’s home.
Not only did this taste amazing, it was super easy to make! I just had some leftovers and it was just as good the second day! Thanks for another great recipe Erin!
I am so so happy to hear that Tracy! I love this one leftover too. Thanks so much for trying the recipe and taking time to leave this wonderful review!
Made this recipe last night after a long day of work. Was really hoping it would be easier than it actually was due to the frozen veggies (no cutting), and the word “casserole” in the title. This was more of a stir fry than a casserole, but I could have made a stir fry in less time. I will admit that I messed up the sauce (used powdered ginger and garlic, and my slurry was off). The dish ended up tasting good, but I would have preferred fresh veggies. I don’t think I’ll make this again because it wasn’t as fast and easy as I would have liked.
I’m sorry you didn’t enjoy this recipe as much as you thought! It does have a stir fry flavor, similar to what you can expect from any Teriyaki chicken recipe, and I do think that using the fresh ginger and garlic would have definitely made a difference in the sauce. That said, no matter what I know it is disappointing to try a new recipe and not have it come out, and I’m truly sorry that was the case here. I hope it goes better next time around, and that if you do try some of my other recipes (and I hope you do!) that you’ll enjoy them more.
How do you think this would work as a slow cooker meal? Dump the sauce ingredients on low for an hour, then add the chicken on low for a couple hours, then the rest for maybe an hour or two?
I’ve got a toddler and I’m pregnant, so I’m all about meals that take less than 2 minutes of my attention :) plus freezing well is a bonus!
Hi Lindsey, I haven’t tried adapting this to the slow cooker, so you would be experimenting. I would still recommend preparing the sauce on the stovetop as directed and then pouring it over the chicken in the slow cooker. If you do decide to experiment, I’d love to hear how it comes out.
Looks amazing, Erin! I love all the colors. The homemade teriyaki sounds out of this world!
Erin, first I want to say thank you for the work you do in making this website possible! I am on a quest to try and start implementing healthier eating in my family. Two things that I am trying to look out for is the amount of sugar and sodium we consume. Through research I’ve concluded that women are supposed to consume only 25 g of sugar per day. This reciepe appears to be high in sugar and sodium. Are some of these natural sugars? I have a few ideas for how I could cut down on the amount that is in the reciepe. But would like to know your thoughts. Thanks!
Macy, thank YOU so much for your kind words. You help make this recipe possible too! I couldn’t keep blogging without the wonderful people (like you) who visit my site and make my recipes. So thanks for that more than I can say :). I also try to watch my refined sugar intake. If you look at the ingredients, you’ll see that some of the sugar comes from brown sugar (which is refined and far less natural) and some comes from honey (which is much more naturally occurring). If you wanted, you could play around with the sauce to try to omit the brown sugar and use only honey. You can also add the honey a little at a time, then get the sauce just as sweet as you want it, then stop. Myfitnesspal.com will let you calc the nutrition information for free, so you can plug in the recipe exactly how you make it and see what the results are. I hope that helps and that you enjoy it!
Casseroles are the best for feeding friends!! And I’ve been loving the teriyaki flavor lately, it works so well with various dishes. I’m staying for dinner! ;)
Hey girl this looks so yummy! I wish we lived closer, I would be coming to your house quite often and we could cook together! I love to cook to!
Erin, first I wanted to say that I have tried several of your recipes and they are so good…thank you. My question is, if I need to cook the brown rice should I use chicken broth or just plain water? Thank you again for such yummy recipes.
Beverly, THANK YOU! This makes me so happy to hear :) I used water, but you can really use either. Chicken broth would add even more flavor, so if you have it available, I think that’s a great option. Just be sure to use no/reduced salt broth and low sodium soy sauce too, so that the dish isn’t too salty. I hope you enjoy it!
Wow never seen chicken teriyaki as a casserole before. But you have made it into a beautiful and healthy comfort food dish (:
Wow. Just wow. I think I could eat this entire casserole by myself! Looks SO tasty!!
Thank you so much Karly!!
Amazing colours! Thanks for the inspiration!
Oh yum! We have a monthly supper club at my house, and I think this casserole may be on next month’s menu!
This looks so delicious and I can’t wait to try it! Do you happen to know the total calories for the dish? That appears to be missing from the info above. Thank you!
Debbie, I’m sorry about that—I forgot to type them in! It’s updated now. I’m so glad you let me know!
I made this last week and it was delicious! And it made a lot! Another awesome recipe! Thanks Erin!
YAY! I am so happy to hear that Donna! Thank your for your kind words and for taking time to leave this review.
Have a vegetarian family member, can this be made without chicken? What would be the changes in cooking, would it be just the 15 minutes? Any help would be great. Thanks
Hi Lanette! I’d just swap in extra veggies. You could even experiment with replacing it with sautéed cubes of tofu (cook them first). Because the sauce thickens on the chicken in the oven, I’d also suggest cooking it separately on the stove so that it thickens first, then mixing it with the veggies and rice. Use your best judgement, and if you decide to experiment with the recipe, I’d love to hear how it comes out!
Made this last night for a larger family meal and everybody, young and old, loved it! Thank you!
YAY Laura! I’m so glad the recipe was a hit. Thank you so much for taking the time to leave this review!
This looks delicious! Do you think it would cook per your directions if I use fresh veggies rather than a frozen mix?
Hi Crissie, I think that would work! I’d steam the fresh veggies as listed in the directions and proceed with the recipe from there.
We are heading to the beach and I’d love to make this to freeze and take along with us for an easy dinner. Any recommendations on the best way to freeze this meal and eat at a later time?
Hi Heather, you could prepare it up until the point in step 4 when it goes into the oven for the last time, since that part is basically warm it through. Before freezing, you can drizzle the sauce over the top, let it cool, then cover and freeze. I’d recommend letting it thaw overnight in the refrigerator before reheating in the oven. Sprinkle with green onion right before serving. I hope you enjoy, and I hope your beach trip is wonderful!
This looks so yummy. I was looking for something to make for a friend, she is going in the hospital for surgery and I thought this would be something easy for when she come out to just heat and eat, for the whole family, later when she’s home.
That’s an excellent idea, Susan! I hope it’s enjoyed by all.
Do you used cooked or uncooked chicken
Hi Alexis, use uncooked chicken. One of the recipe steps is cooking it!
Not only did this taste amazing, it was super easy to make! I just had some leftovers and it was just as good the second day! Thanks for another great recipe Erin!
I am so so happy to hear that Tracy! I love this one leftover too. Thanks so much for trying the recipe and taking time to leave this wonderful review!
Made this recipe last night after a long day of work. Was really hoping it would be easier than it actually was due to the frozen veggies (no cutting), and the word “casserole” in the title. This was more of a stir fry than a casserole, but I could have made a stir fry in less time. I will admit that I messed up the sauce (used powdered ginger and garlic, and my slurry was off). The dish ended up tasting good, but I would have preferred fresh veggies. I don’t think I’ll make this again because it wasn’t as fast and easy as I would have liked.
I’m sorry you didn’t enjoy this recipe as much as you thought! It does have a stir fry flavor, similar to what you can expect from any Teriyaki chicken recipe, and I do think that using the fresh ginger and garlic would have definitely made a difference in the sauce. That said, no matter what I know it is disappointing to try a new recipe and not have it come out, and I’m truly sorry that was the case here. I hope it goes better next time around, and that if you do try some of my other recipes (and I hope you do!) that you’ll enjoy them more.
Looks really yummy!
How do you think this would work as a slow cooker meal? Dump the sauce ingredients on low for an hour, then add the chicken on low for a couple hours, then the rest for maybe an hour or two?
I’ve got a toddler and I’m pregnant, so I’m all about meals that take less than 2 minutes of my attention :) plus freezing well is a bonus!
Hi Lindsey, I haven’t tried adapting this to the slow cooker, so you would be experimenting. I would still recommend preparing the sauce on the stovetop as directed and then pouring it over the chicken in the slow cooker. If you do decide to experiment, I’d love to hear how it comes out.