Easy Teriyaki Chicken Casserole is a simple casserole made with the best homemade teriyaki sauce filled with vegetable stir fry, cauliflower rice and baked to perfection. A savory dish everyone loves! This was not originally a keto dish, but I fixed that ;0)
WHAT’S SO GREAT ABOUT TERIYAKI CHICKEN CASSEROLE?
Teriyaki chicken casserole is a delicious way to make your favorite takeout food yourself at your home. Full of vegetables, chicken, and fried cauliflower rice, it is as balanced as it is tasty and a perfect dinner choice for any night of the week
WHY YOU’LL LOVE THIS CASSEROLE
This is a simple and savory teriyaki chicken casserole that is loved by all.
Your family will enjoy all the authentic flavors in the homemade teriyaki sauce.
The teriyaki sauce bakes with the chicken then is mixed together with all the vegetables and rice.
Leaving this casserole a tried and true favorite!
Easy teriyaki chicken casserole is filled with all the flavors and good vegetables leaving this a MUST make for your family.
- Soy sauce: a little sweet and salty sauce that brings in an authentic flavoring.
- Brown sugar substitute add a little more sweetness into your teriyaki sauce
- Apple cider vinegar: brings in a sour taste but tastes so good when cooked all together.
- Garlic cloves: we love garlic in our home! I use
- Ginger: a bit of a unique spice that brings out the asian flavors.
- Pepper: just a pinch!
- Xanthan Gum: helps to thicken the sauce in a low carb way
- Water: aids in the sauce by thickening and working together with the low carb xanthan gum.
- Chicken thighs: easy to cook and very succulent
- Cauliflower Rice: precooked and a great substitute for carbs
- Vegetable stir fry mix: I like to buy the pre-packaged frozen blend at my local grocery store, feel free to use fresh
What does “teriyaki mean? Is it Japanese?
“Teriyaki” is a cooking method that has been popular in Japan for a long time. Teriyaki involves coating the surface of the item (fish, chicken etc.) with a sauce made up of soy sauce, sake, mirin, sugar etc. and then grilling it. The sauce creates a beautiful amber glaze on the surface of the finished item.
Teriyaki style fish has always been a staple in Japan, but teriyaki chicken rose to popularity in the US before coming to Japan.
In the 1950s, Kikkoman was struggling to develop a soy sauce market for general households in the United States. At that time, no one in the US ate sushi yet. Cooking Japanese food at home was very difficult, as the ingredients were not readily available, therefore, most household didn’t need soy sauce. So, how to get them to buy soy sauce?
While the Kikkoman staff were scratching their heads over this, one of them noticed that Americans loved to hold BBQ parties in their backyards. So they marketed it as an addition to grilling chicken.
Teriyaki Chicken is possibly the first success story in terms of bringing Japanese cuisine to mainstream USA.
CJ’S FOLLOW-UP TASTE TEST:
This casserole like so many others got better as it sat. We hope you enjoy it.
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another very popular and easy to make recipe:
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chicken teriyaki casserole
- 1 lb chicken thighs cooked and chopped
- 2 cups cauliflower riced and steamed
- 12 oz stir-fry vegetables cooked
- Cut and cook chicken thighs. Some aminos may be added for color.
- Steam cauliflower and stir-fry veggies according to package directions. Set aside.
- Sauté cooked cauliflower in a skillet with a bit of oil to reach a slightly browned effect.
- In a separate sauce pan, combine aminos, sweetener, apple cider vinegar, water, and garlic/ginger. Whisk constantly and allow to come to a low boil for 5 minutes.
- Remove from heat. Sprinkle xanthan gum over sauce evenly, whisking constantly. Set aside.
- Combine meat and veggies in a 9x13 baking dish. Pour over sauce and stir well to combine.
- Bake in a 350 degree oven for 15 minutes.
- Garnish with chopped green onions and sesame seeds if desired
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