Teriyaki Chicken Casserole That's Glossier and Saucier Than Takeout — in 40 Minutes
This teriyaki chicken casserole has a glossy, lacquered sauce that clings to every piece – better than takeout, in 40 minutes.
Equipment
- 12-inch skillet (cast iron or stainless)
- 9x13 baking dish (ceramic or glass)
- Medium saucepan with lid
- Microplane
- Small Bowl
Ingredients
Chicken and Rice
- 1 ½ lbs boneless skinless chicken thighs
- 1 ½ cups jasmine rice
- 2 cups water
- 1 tbsp neutral oil
Teriyaki Sauce
- ⅓ cup soy sauce
- ¼ cup mirin
- 2 tbsp sake or dry sherry
- 2 tbsp brown sugar
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 2 tbsp cold water
Vegetables and Garnish
- 2 cups broccoli florets
- toasted sesame seeds
- sliced scallions
- to taste salt
Instructions
- Preheat oven to 375°F. Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. Combine the rice with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, then reduce to low, cover, and cook for 10 minutes until slightly firm. Set aside.
- Pat the chicken thighs dry with paper towels and season lightly with salt. Heat 1 tablespoon of neutral oil in a skillet over medium-high until shimmering. Place the thighs in the pan and sear for 4 minutes on one side, then flip and sear for 3 minutes on the other side until deep golden brown. Transfer to a cutting board, rest for 2 minutes, then slice each thigh crosswise into ½-inch strips.
- Pour off all but 1 tablespoon of fat from the skillet. Add the minced garlic and grated ginger and stir for 30 seconds until fragrant. Pour in the soy sauce, mirin, sake, brown sugar, and honey. Stir to dissolve the sugar and bring to a simmer. Let it bubble for 3 minutes until reduced slightly.
- In a small bowl, whisk the cornstarch with the cold water until smooth. Pour the slurry into the simmering sauce while stirring. Cook for 30 seconds until the sauce thickens and becomes glossy. Turn off the heat.
- Spread the par-cooked rice evenly across the bottom of a 9x13 baking dish. Lay the sliced chicken strips over the rice in a single layer as much as possible. Scatter the broccoli florets around the gaps. Pour the teriyaki sauce evenly over everything. Do not stir.
- Cover the dish tightly with foil and bake for 15 minutes. The steam will finish cooking the rice and broccoli.
- Remove the foil and bake for another 10 minutes until the sauce is caramelized and bubbly, and the chicken edges are dark.
- Let the casserole rest for 5 minutes before serving. The sauce will settle into the rice.
- Garnish with toasted sesame seeds and sliced scallions placed deliberately on top. Serve directly from the baking dish.
Notes
This casserole keeps in the refrigerator for up to 4 days and freezes for up to 3 months (without the garnish). Reheat in a 350°F oven: cover for the first 5 minutes, then uncover for 5 more. For a gluten-free version, swap soy sauce for tamari. Chicken thighs are recommended; if using breasts, reduce the uncovered bake time by 5 minutes.