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Easy One Pot Teriyaki Chicken Casserole with Rice and Broccoli

Easy One Pot Teriyaki Chicken Casserole with Rice and Broccoli

Easy one-pot teriyaki chicken casserole with rice and broccoli in a homemade teriyaki sauce — a family-friendly weeknight dinner in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner
Ingredients Method

Ingredients
  

For the Casserole
  • 1½ lbs (680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1½ cups jasmine rice rinsed
  • 3 cups chicken broth
  • 3 cups broccoli florets
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 green onions sliced
  • 1 tablespoon toasted sesame seeds
For the Teriyaki Sauce
  • ½ cup low-sodium soy sauce
  • ¼ cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon garlic powder optional

Method
 

  1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
  2. Add the chicken and cook for 5–6 minutes until lightly browned. Remove and set aside.
  3. In the same pot, sauté the garlic and ginger for about 30 seconds until fragrant.
  4. Stir in the rinsed rice, then pour in the chicken broth.
  5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, water, and optional garlic powder. Pour the sauce into the pot.
  6. Return the chicken to the pot and stir to combine.
  7. Cover and simmer for 18–20 minutes, or until the rice is nearly tender.
  8. Add the broccoli, cover again, and cook for another 5 minutes until the broccoli is crisp-tender and the rice is fully cooked.
  9. Let the casserole rest for 5 minutes, then fluff the rice with a fork.
  10. Garnish with green onions and toasted sesame seeds before serving.