Preheat: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish or a similar ovenproof casserole.
Create the rice layer: Spread the uncooked rice evenly across the bottom of the prepared baking dish so each grain has exposure to the cooking liquid.
Combine liquids: In a medium bowl, whisk together 2 cups (480 ml) chicken broth and 1 cup (240 ml) teriyaki sauce until smooth. Taste and adjust seasoning; because teriyaki sauces vary in saltiness, reduce added salt if the sauce is salty.
Pour over rice: Pour the teriyaki-broth mixture evenly over the rice in the baking dish. Do not stir after pouring — the rice will hydrate and cook in place.
Sear the chicken: While the liquid soaks into the rice, heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the diced chicken with garlic powder, onion powder, salt, and pepper. Add chicken to the hot pan and brown for 3–4 minutes, stirring occasionally, until the pieces are lightly golden but not fully cooked. Browning adds flavor and helps maintain texture during baking.
Assemble casserole: Scatter the partially cooked chicken evenly over the rice and liquid. Add the broccoli florets and sliced carrots across the top so vegetables steam during baking. Lightly press the ingredients so they contact the liquid.
Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 40–45 minutes, or until the rice is tender and has absorbed most of the liquid. Check at 35 minutes if using jasmine rice, which can cook faster.
Finish uncovered: Remove foil, stir gently to distribute sauce and check rice doneness. If there is still excess liquid but rice is tender, return uncovered to oven for 5–8 minutes to evaporate some moisture. If you like a slightly more caramelized surface, bake uncovered for an additional 5 minutes.
Rest and garnish: Let the casserole rest for 5 minutes after removing from the oven to allow the rice to settle. Sprinkle with toasted sesame seeds and chopped green onions before serving.
Troubleshooting & Consistency Tips
Rice undercooked: If rice is still firm when the baking time ends, add 1/4–1/2 cup (60–120 ml) boiling broth, cover, and bake an additional 8–12 minutes until tender.
Rice overcooked or mushy: Use the correct rice-to-liquid ratio and avoid stirring during the initial bake. Choose long-grain white rice for a fluffier result; brown rice requires a longer cooking time and more liquid.
Casserole too soupy: Remove the foil and bake uncovered for 5–10 minutes to reduce excess liquid, or spoon heated casserole into a skillet and simmer briefly to concentrate the sauce.
Chicken dry: Brown chicken only briefly before baking so it finishes cooking in the oven; overbrowning or cutting pieces too small can dry out the meat. Use a thermometer — the chicken is done at 165°F (74°C).
Vegetables too soft: Add sturdier vegetables (carrots) in larger pieces or place delicate vegetables (broccoli) on top later in the bake for less time.
