Ingredients:

  • 2 cups (400g) cooked rice (white, brown, or jasmine)
  • 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tbsp (30ml) vegetable oil
  • 1 small onion, diced (about 1 cup / 150g)
  • 3 cloves garlic, minced (about 1 tbsp / 10g)
  • 2 cups (approx. 200g) broccoli florets
  • 1 red bell pepper, sliced (about 1 cup / 150g)
  • 1 cup (approx. 100g) shredded carrots
  • 1 cup (100g) shredded mozzarella or cheddar cheese (optional)
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish (optional)
  • ½ cup (120ml) soy sauce
  • ¼ cup (60g) brown sugar or honey
  • 2 tbsp (30ml) rice vinegar
  • 1 tbsp (15ml) sesame oil
  • 2 tsp (8g) cornstarch
  • 3 tbsp (45ml) cold water
  • 1 tsp (3g) grated fresh ginger or ½ tsp (1g) ground ginger

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Heat oil in skillet. Add chicken and cook until browned and cooked through. Remove from skillet and set aside.
  3. In the same skillet, sauté onion and garlic until fragrant. Add broccoli, bell pepper, and carrots. Cook until slightly tender-crisp.
  4. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and ginger.
  5. Pour sauce into skillet with vegetables. In a small bowl, create a cornstarch slurry. Add to skillet and stir until sauce thickens.
  6. Return chicken to skillet and stir to coat with sauce and vegetables.
  7. Layer cooked rice in baking dish. Top with chicken and vegetable mixture.
  8. Sprinkle with cheese, if desired.
  9. Bake uncovered until cheese is melted and bubbly and the casserole is heated through.
  10. Garnish with sesame seeds and green onions, if desired. Serve warm.