Teriyaki Chicken Casserole

Ingredients

• 1.5 lb boneless, skinless chicken breasts (Cut into bite-size pieces)
• 2 cup long-grain white rice (Uncooked)
• 3 cup broccoli florets (Cut into small florets)
• 1 carrot (Large carrot, thinly sliced)
• 2.5 cup water or low-sodium chicken broth (Use broth for more savory flavor)
• 0.5 cup soy sauce (Use gluten-free tamari if needed)
• 0.333 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger (Finely grated)
• 2 clove garlic (Minced)
• 1 tbsp cornstarch (Whisked with 2 tablespoons cold water to make a slurry)
• 1 tbsp sesame oil (For the teriyaki sauce)
• 1 tbsp vegetable oil (For coating the casserole dish)
• 1 tbsp sesame seeds (For garnish)
• 2 green onions (Thinly sliced, for garnish)
• salt (To taste; use sparingly because soy sauce is salty)
• black pepper (To taste)

Steps

1. 1

   Preheat the oven to 375°F (190°C). 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.

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) in its thickest pieces.

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.

Notes

The exact ingredient quantities and cooking instructions were not visible in the supplied description or transcript; this is a best-effort reconstruction from the dish title and description. Check the chicken with an instant-read thermometer and allow the casserole to rest before serving. Refrigerate leftovers in a covered container for up to 3 days and reheat with a splash of water.

Nutrition per serving

• main
• casserole
• baked
• weeknight dinner
• chicken
• rice
• one-dish meal
• family-friendly