Broccoli Chicken Teriyaki Gratin
Ingredients
900 g boneless, skinless chicken thighs or breasts, cut into bite-sized cubes
7.5 dl cooked white rice (slightly cooled)
1.5 dl soy sauce
0.75 dl brown sugar
0.6 dl honey
2 cloves garlic, finely chopped
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
2 tbsp rice vinegar
1 tbsp cornstarch
2 tbsp water
2 tbsp neutral oil (e.g. rapeseed oil or vegetable oil)
3-4 spring onions, chopped
Optional: sesame seeds for garnish
Instructions
Preheat oven
Preheat oven to 200 °C. Lightly grease a glass baking dish, approx. 23 x 33 cm or similar.
Prepare the teriyaki sauce
Combine soy sauce, brown sugar, honey, garlic, ginger, and rice vinegar in a saucepan over medium heat. Stir until sugar dissolves and mixture begins to simmer.
Make the sauce
Mix cornstarch and water in a small bowl to form a paste. Stir into simmering sauce and cook for 1-2 minutes until thick and glossy. Remove from heat.Brown the chicken (optional, but recommended)
Heat the oil in a frying pan over medium heat. Add the chicken pieces and fry for 4-5 minutes, until lightly browned on the outside (they don’t need to be fully cooked through).
Assemble the oven
Spread the cooked rice evenly in the bottom of the baking dish. Layer the chicken pieces on top of the rice.
Add the sauce
Pour the teriyaki sauce evenly over the chicken, making sure all the pieces are well coated.
Bake
Bake uncovered for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbling and lightly caramelized around the edges.
Finish and garnish
Remove from oven and let stand for 5 minutes. Sprinkle generously with chopped scallions and optional sesame seeds.
Variations and tips
Pineapple Teriyaki Gratin
Add 1 cup of drained pineapple chunks before baking for a sweet, tangy twist that pairs perfectly with the savory sauce.
Portion Teriyaki Chicken Rice Gratin in a Bowl with Pineapple
Variation
Broccoli Chicken Teriyaki Gratin
Stir in 2 cups lightly steamed broccoli florets before baking for a complete, veggie-filled meal.
Spicy Teriyaki Version
Add 1-2 teaspoons Sriracha or red pepper flakes to the sauce for a subtle heat that balances the sweetness.
Low-Carb Option
Swap the white rice for cauliflower rice (add it halfway through baking to prevent it from getting too mushy).
Chicken Thigh Upgrade
Use boneless chicken thighs instead of breasts for a richer flavor and extra juicy texture.
Make it crispy
Sprinkle with toasted sesame seeds or crispy fried onions after baking for extra texture.
Broccoli Chicken Teriyaki Gratin
