Ingredients:

  • 1 1/2 cups Jasmine or Long-Grain White Rice, cooked
  • 5 lbs Chicken Breast or Thighs (boneless, skinless), cut into 1-inch cubes
  • 1 Tbsp Neutral Oil (e.g., canola or grapeseed)
  • 1 Tbsp Fresh Ginger, minced
  • 2 cloves Fresh Garlic, minced
  • 2 cups Frozen Broccoli Florets
  • 1/2 cup Soy Sauce (low sodium preferred)
  • 1/4 cup Mirin (sweet rice wine)
  • 2 Tbsp Sake or Dry Sherry (optional)
  • 1/4 cup Brown Sugar (lightly packed)
  • 1/4 cup Water
  • 1 Tbsp Cornstarch (Cornflour)
  • 1 tsp Toasted Sesame Oil
  • 4 oz Cream Cheese (full-fat, softened), cut into cubes
  • 1/2 cup Chicken Stock or Broth
  • 1 tsp Toasted Sesame Seeds (for garnish)
  • 2-3 stalks Spring Onions (sliced, for garnish)

Instructions:

  1. Cook the Rice: Prepare 1 1/2 cups of rice according to package instructions. Once cooked, transfer the warm rice to a large mixing bowl.
  2. Start the Rice Base: Add the softened cream cheese cubes and the chicken stock to the warm rice. Mix thoroughly until the cream cheese has melted and the rice is evenly coated and slightly creamy. Season lightly with salt and pepper.
  3. Transfer to Dish: Press the creamy rice mixture firmly into the bottom of a prepared 9x13 inch casserole dish. Set aside.
  4. Sear the Chicken: Preheat the oven to 375°F (190°C). In a large skillet, heat the neutral oil over medium-high heat. Add the cubed chicken and cook until mostly browned (about 5-7 minutes).
  5. Aromatics: Stir in the minced ginger and garlic. Cook for 1 minute until fragrant.
  6. Create the Sauce Mixture: In a small bowl, whisk together the soy sauce, mirin, sake (or water), brown sugar, and the remaining water. In a separate tiny bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry.
  7. Glaze the Chicken: Pour the main sauce mixture over the chicken in the skillet. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens to a glossy glaze. Remove from heat and stir in the toasted sesame oil.
  8. Combine the Filling: Gently fold the frozen broccoli florets into the glazed chicken mixture.
  9. Layer the Filling: Spoon the teriyaki chicken and broccoli mixture evenly over the rice base in the casserole dish.
  10. Bake: Cover the dish lightly with aluminium foil. Bake in the preheated oven at 375°F (190°C) for 20 minutes.
  11. Finish the Bake: Remove the foil and continue baking for another 10 minutes, or until the sauce is bubbly and the internal temperature of the chicken reaches 165°F (74°C).
  12. Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes. Garnish generously with sliced spring onions and toasted sesame seeds before serving.