Hibachi Chicken and Rice Casserole

Name: Hibachi Chicken and Rice Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Japanese, American
Ingredients: 1 tsp Black Pepper; 5 whole Boneless Chicken Thigh; 1 cup Broccoli; 3 tbsp Brown Sugar; 1 cup Diced Onion; 1 tbsp Fresh Ginger; 0.25 cup Green Onion; 1.5 cups Instant Rice; 2 whole Minced Garlic; 2 tbsp Olive Oil; 2 cups Reduced-Sodium Chicken Broth; 2 tbsp Rice Vinegar; 6 tbsp Soy Sauce; 0.5 cup Yum Yum Sauce; 1 cup Zucchini

Dinner 🍽️Lunch 🥪 Japanese 🇯🇵American High-Protein 💪Halal 🕌

Hibachi Chicken and Rice Casserole brings tender chicken thighs, sautéed zucchini, broccoli, and onion together with instant rice in a soy-ginger glaze that balances savory and sweet. Baked until the top is lightly golden, it’s comforting and weeknight-friendly, finished with a drizzle of yum yum sauce and fresh green onions for a flavorful, crowd-pleasing dinner.

Prep20 mins
Cook30 mins
Serves8
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Heat oil in a large skillet over medium-high heat, add the chicken, and cook until it starts to brown, 3 to 4 minutes.
3

Add soy sauce, brown sugar, rice wine vinegar, black pepper, and ginger, and cook over medium heat until the sauce begins to thicken. Pour the chicken mixture into a large bowl and set aside.
4

Return the skillet to medium heat and sauté the onions, broccoli, and zucchini for 3 to 4 minutes.
5

Add the chicken mixture, garlic, rice, and broth to the skillet and stir to combine. Place the lid on the skillet.
6

Bake in the preheated oven for 15 minutes. Remove the 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.