Asian Skillet with Sesame-Lime Roasted Chicken (or Tofu)

Ben and I have a tradition of getting Chinese take-out for New Year’s Eve. This year, we are going to a New Year’s Eve party at a friend’s house, and won’t be able to get our Chinese. WHAT TO DO?!? Well, I decided that instead, I would make our Chinese a few days earlier (though probably a lot healthier this way!). I chose to throw together a casserole/chicken bake with a medley of grains layered on the bottom (a TJ’s rice blend, quinoa, and lentils), topped with sauteed onions, mushrooms and chopped broccoli. I made up a marinade as well, with soy sauce and a bit of lime and orange juice to brighten up the flavor. And of course, some chili garlic sauce and chili pepper flakes for heat!
I hope you enjoy this one, but I hope you enjoy your New Year (Chinese take-out or not) even more!

Asian Skillet with Sesame-Lime Roasted Chicken
Asian Skillet with Sesame-Lime Roasted Chicken (or Tofu)
Recipe Type: Casserole
Cuisine: Easy, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
A customizable and healthy casserole with an Asian flair! Make it with chicken, or tofu (for Meatless Monday!). Serve over spinach with some extra soy sauce or chili garlic sauce, and top with chopped peanuts for an extra crunch!
  • 2 tbsp peanut oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 onion, chopped roughly
  • 1 cup baby bella mushrooms, sliced
  • 2 tbsp chili garlic sauce
  • 2 tbsp lime juice
  • 2 tbsp orange juice (from the carton is fine)
  • 3 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1/2 tsp ground ginger
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper flakes
  • 1/2 tsp garlic powder
  • 1 package chicken thighs (about 5 medium-sized thighs)
  • 1 package extra-firm tofu, drained and pressed, sliced into 1″ cubes
  • 3/4 cup rice medley
  • 1/2 cup green lentils
  • 1 cup cooked quinoa
  • 2 cups broccoli and cauliflower florets (frozen would be fine as well)
  • 2 cups low-sodium chicken broth
  • 1/2 cup frozen edamame
  • 2 tbsp sesame seeds
  • 1/2 cup quartered brussels sprouts (optional)
  • Spinach, for serving (optional)
  • Chopped peanuts, for serving (optional)
  1. Preheat oven to 350. Spray a 9×12 casserole dish with cooking spray. Mix rice, lentils, and quinoa in the bottom of the dish and top with broccoli and cauliflower. Pour chicken broth evenly over top.
  2. In a cast iron skillet (thanks Mary!), heat 1 tbsp peanut oil on medium-high heat.
  3. Add garlic, ginger, and onions and cook until lightly browned- about 3 minutes. In final minute, add mushrooms and cook until slightly softened. Add mushrooms/onions mixture to top of broccoli and cauliflower in the casserole dish.
  4. In a small bowl, combine all ingredients for marinade (garlic sauce through garlic powder) and whisk until combined.
  5. Add remaining 1 tbsp oil to skillet, followed by 2-3 tbsp marinade. When it is bubbling, add the chicken thighs (or tofu) to the skillet and sear 1 minute each side on medium-high, until coated with marinade and lightly browned. Remove from skillet.
  6. Layer chicken or tofu on top of casserole. Pour remaining marinade over top of casserole.
  7. Sprinkle sesame seeds over chicken or tofu.
  8. Cover with foil and bake for 40 minutes, then uncover and add edamame and brussels sprouts. Continue to cook 20 minutes uncovered.
  9. Remove from oven and cool for 5 minutes. Serve over spinach with some chopped peanuts on top!








Happy New Year from us both in Durham!


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