Chicken Teriyaki Dump Dinner

Nonstick cooking spray, for the baking dish
2 cups low-sodium chicken broth 
3/4 cup teriyaki sauce 
1/4 cup low-sodium soy sauce 
2 tablespoons sesame oil 
2 teaspoons grated ginger 
3 cloves garlic, grated 
Kosher salt 
1 pound boneless, skinless chicken breast, diced 
1 1/2 cups raw jasmine rice  
1 red onion, sliced 
1 medium bunch broccoli, cut into florets (about 2 1/2 cups) 
1 red bell pepper, sliced 

 

Directions

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray.
• Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat. 
• Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.  
• Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. 

NOTES: 

• The method is good and simple.  I'll definitely make this again with (surprise) a few edits.
• Less teriyaki sauce.  Try 1/2 cup.
• I don't think the foil held in the moisture quite enough - my rice was still slightly crunchy after 25 minutes on the convection setting.  Try a little more broth and perhaps a casserole dish or dutch oven with a lid.
• Fewer onions and more broccoli
• Source - Food Network