Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1 tbsp neutral oil
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 2 cups frozen broccoli florets
  • 1 cup sliced carrots
  • 2 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, combine uncooked rice and chicken broth, stirring gently to ensure rice is submerged.
  2. In a mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil.
  3. Toss chicken thigh pieces in half of the prepared teriyaki glaze.
  4. Heat neutral oil in a pan and sear chicken for 2 minutes per side until browned, then nestle the chicken on top of the rice in the baking dish.
  5. Scatter carrots and broccoli around the chicken and pour the remaining glaze over the top.
  6. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  7. Remove the foil and bake for an additional 15 minutes until the sauce is bubbling and the chicken is charred and sticky.
  8. Garnish with toasted sesame seeds and sliced green onions before serving.