This Asian chicken and rice casserole recipe is a quick stir fry and then bake casserole. It's perfect for a sesame flavored dish and is great for new or leftover chicken.
Prep 15 minutesmins
Cook 1 hourhr10 minutesmins
Total Time 1 hourhr25 minutesmins
Servings 6servings
Calories 486kcal
Ingredients
Rice
1cupriceuncooked, white long grain
2cupswaterfor rice
Seasonings Solution
¼cupsoy sauce
2Tablespoonsdark brown sugar
2Tablespoonshoney
2Tablespoonssesame seedsoptional
Vegetables Mix
2cupscabbagechopped
7eachgreen onionsdiced
½mediumyellow onionor sweet onion, diced
⅓cupcarrotsdiced or shredded
3Tablespoonssesame oilfor cooking vegetables
4teaspoonsminced garlicor ½ amount garlic powder
¼teaspooncayenne red pepper
Chicken Mix
1½lbsboneless chicken breasts2 breasts per 1.5 lbs.
2Tablespoonssesame oilfor cooking chicken
6largeeggs
1teaspoonminced garlicor ½ amt garlic powder
½teaspoonsalt
Instructions
Boil the water in a pot. Then, add in the rice. Stir until reaching a boil again. Turn off burner, cover pot, & leave pot sitting on the turned off burner. It's done (unattended) in 25 minutes.
1 cup rice, 2 cups water
Prepare an oiled 2-qt (1.9 liter) casserole dish and set aside.
Start to preheat oven to 375 °F.
Make the seasonings solution (soy sauce, brown sugar, honey, sesame seeds) and set aside.
¼ cup soy sauce, 2 Tablespoons dark brown sugar, 2 Tablespoons honey, 2 Tablespoons sesame seeds
Prepare the vegetables (cabbage, onions, carrots) and add them into a large mixing bowl.
2 cups cabbage, 7 each green onions, ½ medium yellow onion, ⅓ cup carrots
Add into the veggies large mixing bowl, the cooked rice, garlic, red pepper, and sesame oil. Combine together to coat ingredients well and set bowl aside.
Cut up the chicken into small cubes and add in its seasonings of garlic, salt, and sesame oil. Stir-fry at medium-high (or high) in a large frying pan (or wok) for about 5 minutes or until done. Remove meat from frying pan and put into a bowl and set aside.
1½ lbs boneless chicken breasts, 2 Tablespoons sesame oil, 1 teaspoon minced garlic, ½ teaspoon salt
Stir-fry the veggies rice mixture on medium-high in the same large frying pan for about 4 minutes. Scrape the bottom each ½ minute.
Pour in the seasoning solution, mix in well. Then, cook an additional 1 minute, scraping bottom.
Add the cooked chicken into the vegetable rice mixture. Distribute it well and evenly. Turn off the burner.
Add the cooked mixture into the greased casserole dish.
Make depression craters in the mixture for each egg. Crack open eggs to pour in a raw egg into each crater. Using a fork, break each yolk and very slightly mix each partially into the casserole mixture.
6 large eggs
Bake in the preheated 375 °F oven for 35 minutes, uncovered, middle rack.
Nutrition Facts
Asian Chicken and Rice Casserole Recipe
Amount per Serving
Calories
486
% Daily Value*
Fat
24
g
37
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
10
g
Cholesterol
76
mg
25
%
Sodium
824
mg
36
%
Potassium
419
mg
12
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
28
g
56
%
Vitamin A
1357
IU
27
%
Vitamin C
11
mg
13
%
Calcium
75
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.