Does teriyaki sauce go on before or after cooking?

Both! We add teriyaki sauce to the dish before and after cooking for a tangy flavor that is infused throughout the entire casserole.

Is it better to buy or make teriyaki sauce?

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.

What is the difference between teriyaki sauce and teriyaki marinade?

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.

Can I use frozen veggies?

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

Description

Skip the takeout, and make this gluten-free teriyaki chicken casserole with simple, nutritious ingredients in just over an hour instead!

Ingredients

Units Scale

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)
3/4 cup gluten free soy sauce (tamari) or coconut aminos
1/2 cup water
2 Tablespoons coconut palm sugar or honey
2 teaspoon rice wine vinegar or apple cider vinegar
2 teaspoons grated ginger or 1/2 teaspoon ground ginger
1 teaspoon minced garlic
1/4 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 1/2 to 3 cups cooked rice, quinoa, or cauliflower rice (see notes)
Garnish: sesame seeds and green onions

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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 1/2 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 1/2-3/4 of the sauce to the chicken and veggies. It will be too salty if using the full (2x) amount.

Substitute Tips – Substitute 1 1/2 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