Hibachi Chicken and Rice Casserole

Ingredients

• 2 tablespoons olive oil
• 5 skinless , boneless chicken thighs
• 6 tablespoons low-sodium soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 1 teaspoon ground black pepper
• 1 tablespoon fresh ginger
• 1 cup onion
• 1 cup zucchini
• 1 cup broccoli
• 2 cloves garlic , minced
• 1.5 cups instant rice
• 2 cups low-sodium chicken broth
• 0.5 cups yum yum sauce
• 0.25 cups green onions

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Heat oil in a large skillet over medium-high heat, add chicken, and cook until it begins to brown, 3 to 4 minutes.

3. 3

   Add soy sauce, brown sugar, rice wine vinegar, black pepper, and ginger and cook on medium heat until the sauce starts to thicken. Pour chicken mixture into a large bowl and set aside.

4. 4

   Bring the skillet back to medium heat and saute onions, broccoli and zucchini for 3 to 4 minutes.

5. 5

   Add chicken mixture, garlic, rice, and broth to the skillet and stir to combine. Place lid on the skillet.

6. 6

   Bake in the preheated oven for 15 minutes. Remove lid and cook until the top is golden brown, 5 to 10 minutes more.

7. 7

   Drizzle with yum yum sauce and sprinkle with green onions before serving.