Rice and Chicken Casserole with Teriyaki Sauce

Ingredients:

• 450 g boneless, skinless chicken breasts, diced
• 1.5 cups uncooked jasmine rice
• 2 cups lightly salted chicken broth
• 3/4 cup teriyaki sauce
• 1/4 cup lightly salted soy sauce
• 2 tbsp. l. sesame oil
• 2 tsp grated ginger
• 3 cloves garlic, grated
• 1 red onion, thinly sliced
• 1 medium head broccoli, cut into florets (about 2 1/2 cups)
• 1 sweet red pepper, thinly sliced
• 3 green onions, thinly sliced

Preparation:

1. Preheat oven to 425°F (220°C) and spray a 9 x 13-inch (22 x 32 cm) baking dish with cooking spray.
2. In a medium bowl, combine chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic, and 2 teaspoons of salt. Add the chicken and stir to coat.
3. Spread the rice evenly over the bottom of the prepared pan. Pour in the teriyaki mixture, distributing the chicken evenly. Top with an even layer of onions, broccoli, and bell peppers.
4. Cover the pan with foil and bake until the vegetables are tender but still brightly colored, about 25 minutes. Remove the foil and bake until the juices thicken and the chicken is cooked through, about 10 more minutes. Let stand for 5 minutes to allow the rice to absorb more moisture. Sprinkle with green onions and serve.