Teriyaki Chicken Casserole

Steps

1. 1

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Lightly coat a 9-by-13-inch baking dish with the vegetable oil.

2. 2

   Rinse the rice under cool water until the water runs mostly clear, then drain it well. Spread the uncooked rice evenly across the prepared baking dish.

3. 3

   Arrange the bite-size chicken pieces over the rice. Season lightly with salt and black pepper, taking into account the saltiness of the soy sauce.

4. 4

   Add the broccoli florets and sliced carrot over and around the chicken, distributing the vegetables as evenly as possible.

5. 5

   In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, sesame oil, and the water or chicken broth.

6. 6

   Pour the teriyaki mixture evenly over the chicken, rice, and vegetables. Cover the baking dish tightly with aluminum foil so the rice can steam and cook evenly.

7. 7

   Bake the covered casserole for 40 minutes, or until most of the liquid has been absorbed and the rice is nearly tender.

   Start 40-minute timer
8. 8

   Whisk the cornstarch with 2 tablespoons cold water until smooth. Remove the foil and drizzle the slurry over the casserole, gently distributing it through the liquid without breaking up the rice.

9. 9

   Return the uncovered casserole to the oven and bake for 10 to 15 minutes more, until the sauce is glossy and thickened, the rice is tender, and the chicken reaches 165°F (74 °C) (74°C (165 °F)) in its thickest pieces.

   Start 15-minute timer
10. 10

    Remove the casserole from the oven and let it rest for 5 to 10 minutes. Garnish with sesame seeds and sliced green onions, then serve hot.

    Start 10-minute timer