Hibachi Chicken and Rice Casserole

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 50 minutes

Składniki

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 1/2 cups instant rice

2 cups low-sodium chicken broth

1/2 cup yum yum sauce

1/4 cup green onions

Wskazówki

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

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

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.

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

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

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

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

Wartości Odżywcze

• Kalorie: 332 kcal
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 121 mg
• Sód: 662 mg
• Węglowodany Całkowite: 21 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 7 g
• Białko: 27 g