Ginger Chicken Casserole Recipe

Prepare marinade

Finely grate 2 tbsp fresh ginger and mince 3 garlic cloves. In a bowl combine grated ginger, minced garlic, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp honey, and 1 tsp ground black pepper. Whisk until honey is dissolved.

Marinate chicken

Trim excess fat from 1 lb chicken thighs and cut into 1-inch pieces. Place chicken pieces in a shallow dish or resealable bag and pour marinade over them. Toss to coat, pressing marinade into the meat. Refrigerate for at least 20 minutes and up to 2 hours.

Prep vegetables

While chicken marinates, thinly slice 1 medium yellow onion, peel and julienne 2 medium carrots, core and cut 1 red bell pepper into 1/2-inch strips, and slice 3 scallions separating whites and greens. Mince 1 tbsp fresh ginger and 2 garlic cloves for the casserole base.

Sauté aromatics

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet or sauté pan over medium heat with 1 tbsp neutral oil (not listed separately). Add the minced ginger and garlic and sauté 30–45 seconds until fragrant (do not brown). Add the sliced onion and carrot and cook 4–5 minutes until starting to soften. Stir in bell pepper and the white parts of the scallions and cook 2 more minutes.

Make sauce

In a bowl whisk together 1 cup low-sodium chicken broth, 1 cup coconut milk, and 2 tbsp hoisin sauce until homogenous. Taste and adjust seasoning with up to 1 tsp salt if needed.

Combine chicken and sauce

Add the marinated chicken (with any reserved marinade) to the skillet with vegetables, spreading pieces evenly. Pour the sauce mixture over the chicken and vegetables, stirring once to distribute.

Thicken sauce

Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Pour the slurry into the skillet and stir gently. Bring the mixture to a gentle simmer on the stovetop for 1–2 minutes until sauce begins to slightly thicken.

Top and bake

In a small bowl melt 1 tbsp unsalted butter and stir in 3 tbsp panko breadcrumbs and 1 tsp toasted sesame seeds. Sprinkle the breadcrumb mixture evenly over the casserole. Transfer skillet to the preheated oven and bake uncovered for 18–22 minutes, until chicken reaches 165°F (74°C) and sauce is bubbling. If you prefer a browned top, broil for 1–2 minutes at the end, watching carefully to avoid burning.

Rest and garnish

Remove casserole from oven and let rest 5 minutes. Sprinkle 2 tbsp chopped fresh cilantro or parsley and the sliced green parts of the scallions over the top. Serve with steamed rice or noodles and lime wedges if desired.