Easy Chicken Stir Fry Casserole Recipe

This copycat easy chicken stir fry casserole recipe is packed with all the familiar flavors of your favorite stir fry at your local Asian restaurant. A simple and savory teriyaki chicken casserole that is loved and my whole family can’t tell the difference between this baked version and our favorite restaurant. It has all the authentic flavors with our homemade teriyaki sauce.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American, Asian

Keyword: 30 minute meal, Asian Recipe, Casserole, easy meals

Servings: Servings

Calories: 417kcal

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Kitchen Essentials

Aluminum Cake Pan

Casserole Set

Country Bowls

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Ingredients

4-6 Cups Chicken diced. Rotisserie chicken or a few cooked chicken breasts
17.6 Ounces Precooked Rice 2 pouches. I used 1 pouch long grain wild rice and 1 pouch jasmine
12 Ounces Stir Fry Vegetables
12 Ounces Sweet Peas
2 Green Onions Thinly Sliced
½ Cup Soy Sauce
½ Cup Maple Syrup or Granulated Sugar or Brown Sugar
¼ Cup Apple Cider Vinegar
1 Tablespoon Garlic Minced
½ Teaspoon Ginger
2 Teaspoons Cornstarch
1 Cup Water Cold

Instructions

Spray a 9 X 13 baking dish or casserole dish with a light coating of oil, add the precooked rice.
17.6 Ounces Precooked Rice
Next, layer in the vegetables; stir fry vegetables and sweet peas. I used frozen vegetables thawed.
12 Ounces Stir Fry Vegetables, 12 Ounces Sweet Peas
Thinly slice the green onions. Add one to the casserole and save the other for topping after the baked dish is removed from the oven.
2 Green Onions
Remove the rotisserie chicken from the bone and dice into bite-size pieces. Add to the baking pan.
4-6 Cups Chicken
In a medium pan, mix the cold water and cornstarch until dissolved. Add the soy sauce, maple syrup, apple cider vinegar, minced garlic, and ginger. Cook over medium-high heat until boiling, stirring occasionally. Let boil 1 minute and pour over the top of the chicken stir fry ingredients.
½ Cup Soy Sauce, ½ Cup Maple Syrup, ¼ Cup Apple Cider Vinegar, 1 Tablespoon Garlic, ½ Teaspoon Ginger, 2 Teaspoons Cornstarch, 1 Cup Water
Bake in an oven pre-heated to 400 degrees Fahrenheit for 30 minutes.
Since everything is pre-cooked, this casserole just needs to be heated to 165 degrees Fahrenheit. If you wish, you can use an instant read thermometer to check the temperature.

Nutrition