Hibachi Chicken and Rice Casserole
50 min·Japanese
Hibachi Chicken and Rice Casserole
Ingredients
- 2 tablespoons olive oil
- 5 skinless, boneless chicken thighs, cut into 1-inch pieces
- 6 tablespoons low-sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 1 teaspoon freshly ground black pepper
- 1 tablespoon grated fresh ginger, or 1 teaspoon ground ginger
- 1 cup diced onion
- 1 cup diced zucchini
- 1 cup diced broccoli
- 2 cloves garlic, minced
- 1 1/2 cups instant rice
- 2 cups low-sodium chicken broth
- 1/2 cup yum yum sauce, or as needed
- 1/4 cup sliced green onions, or as needed
Instructions
7 steps
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
Heat oil in a large skillet over medium-high heat, add chicken, and cook until it begins to brown, 3 to 4 minutes.
- 3
Add soy sauce, brown sugar, rice wine vinegar, black pepper, and ginger and cook on medium heat until the sauce starts to thicken. Pour chicken mixture into a large bowl and set aside.
- 4
Bring the skillet back to medium heat and saute onions, broccoli and zucchini for 3 to 4 minutes.
- 5
Add chicken mixture, garlic, rice, and broth to the skillet and stir to combine. Place lid on the skillet.
- 6
Bake in the preheated oven for 15 minutes. Remove lid and cook until the top is golden brown, 5 to 10 minutes more.
- 7
Drizzle with yum yum sauce and sprinkle with green onions before serving.
Progress
0 / 7 steps
