Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups long-grain white rice, rinsed and drained
- 2 cups low-sodium chicken broth (for the casserole)
- 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and sliced thin (about 1 cup)
- 1 red bell pepper, diced (about 1 1/2 cups)
- 2 cups broccoli florets
- 1 cup shelled edamame, thawed
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed light brown sugar
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth (for the sauce)
- 1 tbsp cornstarch + 1 tbsp water (to thicken reserved sauce)
- 2 tsp toasted sesame seeds
- 3 scallions, thinly sliced
Do This
- 1. Heat oven to 375°F (190°C). Lightly grease a 9 x 13-inch (3-quart) baking dish.
- 2. Simmer sauce: soy sauce, brown sugar, honey, vinegar, sesame oil, ginger, garlic, and 1 cup broth for 2 minutes. Reserve 1/2 cup sauce.
- 3. In the baking dish, stir rice + carrots + bell pepper + remaining sauce + 2 cups broth.
- 4. Scatter chicken on top. Cover tightly with foil and bake 35 minutes.
- 5. Uncover, stir in broccoli + edamame, and bake uncovered 15 minutes, until rice is tender and chicken is 165°F.
- 6. Thicken reserved sauce with cornstarch slurry, drizzle over casserole, broil 2–3 minutes to glaze. Rest 10 minutes; top with sesame and scallions.
Why You’ll Love This Recipe
- Big takeout flavor, simple method: sweet-salty teriyaki with ginger and garlic, baked into a cozy casserole.
- True one-dish dinner: rice, chicken, and vegetables cook together in the same pan.
- Great for busy nights: mostly hands-off once it goes into the oven.
- Meal-prep friendly: reheats well for lunches and quick leftovers.
Grocery List
- Produce: carrots, red bell pepper, broccoli florets, scallions, fresh ginger, garlic
- Dairy: none
- Pantry: long-grain white rice, low-sodium soy sauce, light brown sugar, honey, rice vinegar, toasted sesame oil, cornstarch, toasted sesame seeds, low-sodium chicken broth
- Frozen: shelled edamame
- Meat: boneless, skinless chicken thighs
Full Ingredients
Casserole Base
- 1 1/2 cups long-grain white rice, rinsed and drained
- 2 cups low-sodium chicken broth
- 2 medium carrots, peeled and sliced thin (about 1 cup)
- 1 red bell pepper, diced (about 1 1/2 cups)
- 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups broccoli florets (bite-size)
- 1 cup shelled edamame, thawed
- 1/4 tsp freshly ground black pepper
Sweet-Salty Teriyaki-Ginger Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed light brown sugar
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
Glossy Finish & Garnish
- 1/2 cup reserved teriyaki-garlic sauce (from above)
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tsp toasted sesame seeds
- 3 scallions, thinly sliced (whites and greens)
Step-by-Step Instructions
Step 1: Preheat the oven and prep the baking dish
Arrange a rack in the middle of the oven and preheat to 375°F (190°C).
Lightly grease a 9 x 13-inch (3-quart) baking dish with a neutral oil or nonstick spray. This helps prevent the rice from sticking around the edges.
Step 2: Make the quick teriyaki-ginger sauce
In a small saucepan over medium heat, combine:
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed light brown sugar
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp finely grated fresh ginger
- 3 cloves minced garlic
- 1 cup low-sodium chicken broth
Bring to a gentle simmer, stirring, and cook for 2 minutes (just long enough to dissolve the sugar and bloom the garlic and ginger). Remove from heat.
Reserve 1/2 cup of the sauce for glazing at the end. You’ll use the rest to cook the rice.
Step 3: Build the rice and vegetable base
Add the rinsed rice to the prepared baking dish. Add the sliced carrots and diced bell pepper.
Pour in the remaining sauce (everything except the reserved 1/2 cup), plus 2 cups low-sodium chicken broth.
Stir very well so the rice is evenly distributed and not clumped. This helps it cook evenly.
Step 4: Add chicken and bake covered
Scatter the chicken pieces evenly over the top. Season with 1/4 tsp black pepper. (Skip additional salt; the sauce is already salty.)
Cover the dish tightly with foil to trap steam, which is what cooks the rice properly.
Bake at 375°F (190°C) for 35 minutes.
Step 5: Add broccoli and edamame, then finish baking uncovered
Carefully remove the foil (watch the steam). Use a spoon to gently stir the rice mixture, especially around the edges, to help it finish cooking evenly.
Stir in the 2 cups broccoli florets and 1 cup thawed edamame, folding them in so they’re nestled into the hot rice.
Return the dish to the oven uncovered and bake for 15 minutes, or until:
- The rice is tender and most liquid is absorbed.
- The chicken reaches an internal temperature of 165°F (74°C).
Step 6: Thicken the reserved sauce for a glossy glaze
While the casserole finishes, pour the reserved 1/2 cup sauce back into the small saucepan.
In a small bowl, whisk together 1 tbsp cornstarch and 1 tbsp water until smooth. Whisk the slurry into the sauce.
Bring to a simmer over medium heat and cook, whisking, for 1 to 2 minutes until thick, glossy, and spoon-coating.
Step 7: Glaze, broil briefly, rest, and garnish
Drizzle the thickened sauce over the hot casserole in thin ribbons. For extra takeout-style finish, place the dish under the broiler on High for 2 to 3 minutes, just until the top looks shiny and lightly caramelized in spots. Stay close; it can brown quickly.
Let the casserole rest for 10 minutes so the rice can finish absorbing moisture and set up for cleaner scoops.
Finish with 2 tsp toasted sesame seeds and 3 sliced scallions. Serve warm.
Pro Tips
- Rinse the rice: A quick rinse removes excess starch so the casserole bakes up fluffy instead of gummy.
- Seal the foil tightly: If steam escapes, the rice can cook unevenly or stay crunchy in the center.
- Cut chicken evenly: Aim for 1-inch pieces so everything finishes at the same time.
- Add tender vegetables later: Broccoli and edamame go in after the covered bake so they stay bright and not mushy.
- Use a thermometer: Chicken is done at 165°F (74°C) in the thickest piece for safe, juicy results.
Variations
- Spicy teriyaki: Add 1 to 2 tsp sriracha or 1/2 tsp crushed red pepper flakes to the sauce, and finish with chili crisp at the table.
- Pineapple teriyaki: Stir in 1 cup pineapple chunks (drained) with the broccoli and edamame for sweet, tangy contrast.
- Vegetarian option: Swap chicken for 14 oz extra-firm tofu (pressed and cubed) and use vegetable broth; bake as directed.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat: Rewarm in the microwave in 60–90 second bursts, or cover with foil and bake at 350°F (175°C) for 15–20 minutes until hot. Add a splash of broth or water if it seems dry.
Freeze: Freeze in airtight portions for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Make-ahead: Mix the sauce up to 3 days ahead and refrigerate. Chop veggies and chicken up to 24 hours ahead (store separately). Assemble right before baking for best rice texture.
Nutrition (per serving)
Approximate, based on 6 servings: 520 calories; 33 g protein; 16 g fat; 63 g carbohydrates; 4 g fiber; 16 g sugar; 1100 mg sodium.
