Ingredients:
1 cup teriyaki sauce
2 cups chicken broth
1 lb diced chicken
1 cup uncooked rice
1 cup broccoli florets
1 cup sliced carrots
Olive oil (for sautéing)
Garlic powder (to taste)
Onion powder (to taste)
Salt (to taste)
Pepper (to taste)
Sesame seeds (for garnish)
Chopped green onions (for garnish)
Instructions:
Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Baking Dish: Spread the uncooked rice evenly across the bottom of a 9x13-inch baking dish.
Mix the Liquids: In a bowl, whisk together the teriyaki sauce and chicken broth. Pour this mixture over the rice in the dish.
Cook the Chicken: Heat a bit of olive oil in a skillet over medium heat. Add the diced chicken and cook until it’s browned on all sides. Season with garlic powder, onion powder, salt, and pepper to taste.
Combine Ingredients: Add the cooked chicken to the baking dish along with the raw broccoli and sliced carrots. Spread everything out evenly over the rice.
Cover and Bake: Cover the dish tightly with aluminum foil and bake for about 45 minutes, or until the rice is tender and has absorbed most of the liquid.
Garnish: Remove the foil, then sprinkle sesame seeds and chopped green onions over the top.
Serve: Serve hot and enjoy! This dish also makes excellent leftovers