For the Chicken Casserole:

  • 3 C cooked brown rice (about a heaping 3/4 C uncooked brown rice)
  • 1 lb boneless, skinless chicken breasts – trimmed of excess fat 
  • 32 oz frozen mixed stir-fry vegetables
  • 1 C shelled edamame – thawed, if frozen
  • green onions – chopped – optional for garnish

For the Teriyaki Sauce:

  • 3/4 C soy sauce
  • 1/2 C + 2 Tbsp water – divided
  • 3 Tbsp rice vinegar
  • 3 Tbsp honey
  • 3 Tbsp brown sugar
  • 1 clove garlic – minced
  • 2 tsp ground ginger (or 1 Tbsp fresh ginger – minced)
  • 2 Tbsp cornstarch


  1. Preheat the oven to 350 degrees
  2. Lightly coat a13″ x 9″ x 2″ (or 3-quart) casserole dish with non-stick cooking spray
  3. Cook the brown rice according to the package directions  
  4. In a small saucepan over medium heat, combine the soy sauce, 1/2 C water, rice vinegar, honey, brown sugar, garlic and ginger
  5. Cover and bring to a boil
  6. Once boiling, remove the lid and cook for 1 minute, stirring constantly
  7. While you wait for the sauce to boil, whisk the cornstarch and 2 tablespoons of water together in a small bowl to create a slurry
  8. Once the sauce is boiling, add the slurry, then stir to combine
  9. Cook for 1 additional minute, until the sauce begins to thicken
  10. Remove from heat  
  11. Arrange the chicken breasts in a single layer in the greased casserole dish
  12. Pour 1 C of the sauce over the top, then bake the chicken for 30 to 35 minutes, until cooked through
  13. Remove the dish from the oven and shred the chicken in the dish with two forks 
  14. While the chicken cooks, steam the vegetables according to package instructions
  15. Add the steamed vegetables, cooked brown rice, and edamame to the dish with the shredded chicken
  16. Reserve 1/4 C of the sauce, pour the rest into the dish
  17. Stir together, then return to the oven and bake until heated through, about 15 minutes
  18. Remove from the oven, drizzle with reserved sauce, and if desired, sprinkle with green onions