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Teriyaki Chicken Casserole

Teriyaki Chicken Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 1/4 cup honey
  • 2 1/4 cups water
  • 1 1/2 cups uncooked jasmine rice, rinsed
  • 2 cups chopped broccoli florets
  • 1 cup shredded carrots
  • Sliced green onions and toasted sesame seeds, for serving

Method
 

  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high. Cook chicken until deep golden on the outside but not fully cooked through, about 6 minutes. Transfer to a plate.
  2. Lower heat to medium, add garlic and ginger, and stir for 30 seconds. Pour in soy sauce, mirin, honey, and water, scraping up browned bits. Bring to a simmer, then stir in rice, broccoli, and carrots. Pour into a greased 9x13-inch baking dish, top with the seared chicken and its juices.
  3. Preheat oven to 375°F (190°C). Cover dish tightly with foil and bake for 30 minutes, checking rice tenderness at 25 minutes. For a crisp top, remove foil for the last 5 minutes or broil briefly at the end.
  4. Let the casserole rest 5 minutes. Scatter green onions and sesame seeds on top, then serve.

Notes

Letting the dish rest for a few minutes before serving helps the rice settle so it holds together better on the plate. If you like a little extra glaze, warm some additional teriyaki sauce and drizzle it over each portion.