Name: Easy Spicy Teriyaki Chicken Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon vegetable oil; 3 cups cooked white jasmine rice, preferably day-old; 2 cups fresh broccoli florets, cut into small pieces; 1 red bell pepper, seeded and diced; 1/2 cup low-sodium teriyaki sauce; 2 tablespoons sriracha sauce; 1 jalapeño, seeded and minced; 2 green onions, thinly sliced for garnish; 1 teaspoon toasted sesame seeds for garnish

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a 9x13-inch baking dish with cooking spray.

Heat the vegetable oil in a large skillet over medium-high heat, then add the diced chicken thighs and cook until they are nicely browned and cooked through, about 6 to 8 minutes.

Add the broccoli florets, diced red bell pepper, and minced jalapeño to the skillet, sautéing them with the chicken for 3 to 4 minutes until the vegetables are bright green and slightly tender.

In a large bowl, combine the cooked white rice, the chicken and vegetable mixture, the teriyaki sauce, and the sriracha sauce, stirring gently until all ingredients are evenly coated.

Transfer the mixture to the prepared baking dish, spread it into an even layer, and bake uncovered for 20 minutes until the edges are bubbling and the top is slightly caramelized.

Remove the casserole from the oven, let it cool for 5 minutes, and garnish with sliced green onions and toasted sesame seeds before serving warm.