It’s like an oven baked stir fry but extra comforting when it comes piping hot out of the oven and onto your plate. This is Asian comfort food at its easiest and finest.
Asian Chicken and Rice Casserole
Servings
4 Servings
Ingredients
- ¼ cup soy sauce
- 1½ teaspoons honey
- 3 teaspoons toasted sesame oil divided
- 2 teaspoons cornstarch
- 4 6-ounce boneless, skinless chicken breasts, cut into ½-inch cubes
- 3 scallions roughly chopped, plus extra to serve
- 3 garlic cloves minced
- 1- inch piece fresh ginger roughly grated
- 10 ounces fresh shiitake mushrooms caps thinly sliced
- 1½ cups brown rice any type
- ½ teaspoon kosher salt optional
- 4 cups water
- 2 cups broccoli florets
Instructions
- Heat oven to 350°F. Whisk together the soy sauce, honey, 1 teaspoon sesame oil, and cornstarch in a medium bowl. Stir in the chicken, scallions, garlic, and ginger, and toss so they are coated with the liquid. Set aside to marinate while you prepare the rest of the ingredients.
- Place an oven-safe pan, like a 3-quart Dutch oven, over medium-high heat on the stove. When it is hot, add remaining 2 teaspoons sesame oil and mushrooms. Cook, without stirring for 5 minutes. Flip them over and cook for another 3 minutes.
- Add rice and stir well, but don’t let it burn. Add salt (if using) and stir. Add chicken with marinade, pour water over top and bring to a boil uncovered.
- Once boiling, turn off heat, cover with a lid or foil and place in preheated oven for 45 minutes.
- Add broccoli and return to oven uncovered for 10-15 minutes until broccoli is roasted and all liquid is evaporated. Stir well before serving.
- Garnish with chopped scallions and serve with extra soy sauce and sriracha, if desired.
Nutrition
Nutrition Facts
Asian Chicken and Rice Casserole
Amount per Serving
Calories
580
% Daily Value*
Fat
10
g
15
%
Cholesterol
109
mg
36
%
Sodium
1470
mg
64
%
Carbohydrates
79
g
26
%
Fiber
6
g
25
%
Sugar
12
g
13
%
Protein
45
g
90
%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks for pointing that out, looks like an extra line was added it should not have been there. And yes there are many gluten free soy sauces around.
Hi
I don’t understand the direction about adding stock at the end. I don’t see stock in ingredients.
Also, do you know of a gluten free soy sauce?
I’m confused about the stock you add at the end. You don’t mention stock in the ingredients.
Also, is there a gluten free soy sauce?