Description
A quick and comforting 30-minute dinner featuring tender chicken, fluffy rice, and a rich, homemade teriyaki sauce baked with gooey mozzarella cheese.
Ingredients
Scale
- 1.5 lbs chicken breast or thighs, diced
- 1 cup uncooked long-grain white rice
- 1.5 cups low-sodium chicken broth
- 1/2 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 cup shredded low-moisture mozzarella cheese
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds
- Cooking spray or butter for greasing dish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Rinse rice under cold water. Combine rice and chicken broth in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork.
- Heat a large skillet over medium-high heat with oil. Sauté diced chicken until browned and cooked through (5-7 minutes). Remove chicken and set aside.
- In the same skillet, reduce heat to medium. Sauté garlic and ginger for 30 seconds. Add soy sauce, brown sugar, and rice vinegar; whisk until sugar dissolves.
- Add sesame oil to the skillet. Whisk in the cornstarch slurry and cook until the sauce thickens and bubbles (about 1 minute).
- Return chicken to the skillet and stir to coat. Fold in the cooked rice until fully coated in the sauce.
- Pour mixture into the prepared baking dish. Top with shredded mozzarella cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly. Optionally broil for 2 minutes for a crispy top.
- Let rest for 5 minutes before garnishing with green onions and sesame seeds.
Notes
For best results, rinse rice to remove excess starch. Ensure chicken is diced into uniform pieces for even cooking. If using leftover rice, add a little extra broth to the sauce to maintain moisture. This dish can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 portion of cassero
- Calories: 450
- Sugar: 10
- Sodium: 900
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 55
- Fiber: 2
- Protein: 35
Keywords: teriyaki chicken, casserole, easy dinner, 30 minute meal, comfort food, one pan meal, family friendly