Ingredients:

  • 5 lbs (680 g) Boneless, skinless Chicken Breast, cut into 1-inch cubes
  • 1 ½ cups (300 g) Jasmine Rice, uncooked, rinsed
  • 3 cups (710 ml) Low-Sodium Chicken Stock
  • 1 cup (140 g) Frozen Peas and Carrots Mix (do not thaw)
  • 1 tbsp (15 ml) Olive Oil or Sesame Oil
  • Kosher Salt and Black Pepper, to taste
  • 1/2 cup (120 ml) Low-Sodium Soy Sauce (or Tamari)
  • 1/4 cup (60 ml) Mirin (Japanese sweet rice wine)
  • 1/4 cup (50 g) Packed Brown Sugar
  • 1/4 cup (60 ml) Water (or Sake/Rice Wine)
  • 1 tbsp (15 g) Fresh Ginger, finely minced or grated
  • 2 cloves (10 g) Minced Garlic
  • 1 tbsp (8 g) Cornstarch (Cornflour)
  • 2 tbsp (30 ml) Cold Water (for cornstarch slurry)
  • 2 Spring Onions (Scallions), thinly sliced (for garnish)
  • 1 tsp (5 g) Toasted Sesame Seeds (for sprinkling)

Instructions:

  1. Prep and Preheat: Preheat oven to 375°F (190°C). Lightly grease the 9x13-inch casserole dish. Cube the chicken and season lightly with salt and pepper. Rinse the jasmine rice thoroughly until the water runs clear, then drain well.
  2. Cook the Glaze: Make a slurry by whisking together 1 tbsp cornstarch and 2 tbsp cold water in a small bowl. In a saucepan over medium heat, combine soy sauce, mirin, brown sugar, 1/4 cup water, minced ginger, and garlic. Bring to a simmer until sugar dissolves. Slowly whisk the slurry into the simmering sauce and stir continuously for 1–2 minutes until the sauce thickens to a light syrup consistency. Remove from heat immediately.
  3. Sear the Chicken (Recommended): Quickly sauté the cubed chicken in 1 tbsp oil in a separate skillet until lightly browned on the outside (it does not need to be cooked through). This step locks in flavor.
  4. Assemble the Casserole: In a large mixing bowl, combine the rinsed rice, the chicken stock, and the frozen peas and carrots mix. Pour this mixture evenly into the prepared casserole dish. Spread the partially seared chicken cubes over the rice layer. Pour roughly 3/4 of the prepared teriyaki glaze evenly over the mixture. Reserve the remaining 1/4 glaze for basting and serving.
  5. Bake and Finish: Cover the casserole dish tightly with tin foil. Bake for 25 minutes. Remove the foil, stir the casserole gently, and brush the top of the chicken with half of the remaining reserved teriyaki glaze. Return to the oven, uncovered, and bake for another 10–15 minutes, or until all the liquid has been absorbed and the chicken reaches 165°F (74°C). Let the casserole rest for 5 minutes, then garnish generously with sliced spring onions and toasted sesame seeds. Serve any remaining reserved glaze on the side.