Cool the casserole to room temperature (no more than two hours at room temperature) then refrigerate in an airtight container for up to 3–4 days. Reheat single portions in the microwave until steaming or reheat the whole dish in a 325°F (160°C) oven covered with foil until warmed through (about 20–30 minutes depending on quantity). To freeze: portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If the sauce tightens after refrigeration, stir in 2–4 tablespoons warm broth or water while reheating to loosen the texture.
Make-ahead tip: You can prepare steps 1–5 in advance: brown the chicken, mix the liquid, and layer rice. Cover and refrigerate for up to 24 hours, then bake as directed — add 5–10 minutes to baking time if starting from chilled.
Why This Recipe Works
The layered-bake technique leverages steam generated by the teriyaki-broth liquid to hydrate dry rice evenly while finishing proteins and vegetables without overcooking. Pre-browning the chicken builds flavor through Maillard reactions and helps the pieces hold together during baking; it also imparts color and additional savory notes to the pan that enrich the final sauce. Using a flavorful liquid (teriyaki plus broth) ensures the rice absorbs a balanced sweet-salty profile rather than tasting bland. Resting the casserole after baking allows starches to settle and the sauce to thicken slightly, delivering a cohesive texture when plated.
Expert Tips & Variations
- Homemade teriyaki: For better control of sweetness and salt, make a quick teriyaki by simmering 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup brown sugar, and 1 tablespoon grated ginger for 3–4 minutes; cool before using. Reduce added salt accordingly.
- Brown rice variation: Substitute 1½ cups (300 g) brown rice and increase the liquid to 2¾–3 cups (660–720 ml). Bake covered for 55–65 minutes, then check for doneness.
- Vegetarian option: Replace chicken with firm tofu (press and cube) or use a mix of mushrooms and tempeh; swap chicken broth for vegetable broth and use a gluten-free teriyaki for a fully vegetarian and optionally gluten-free casserole.
- Gluten-free: Use tamari or a certified gluten-free teriyaki sauce and ensure broth and other packaged ingredients are gluten-free. Use quinoa or a GF rice blend where appropriate.
- Add-ins: Stir in frozen peas in the last 5 minutes of baking or add thinly sliced bell peppers for color and crunch. A drizzle of toasted sesame oil just before serving amplifies aroma.
- Crispier top: For a lightly crisp top, uncover during the last 8–10 minutes of baking or broil 1–2 minutes while watching closely to avoid burning.
