Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with vegetable oil or non-stick spray.

Rinse the uncooked rice in a fine-mesh sieve under cold water until the water runs clear, then drain well.

Spread the rinsed rice, diced onion, minced garlic, and grated ginger evenly across the bottom of the prepared baking dish.

Layer the chicken pieces, broccoli florets, and sliced carrots on top of the rice mixture.

In a large measuring cup or bowl, whisk together the hot chicken broth and teriyaki sauce until combined.

Pour the liquid mixture evenly over the ingredients in the baking dish, ensuring the rice is fully submerged as much as possible.

Cover the baking dish tightly with aluminum foil to trap the steam, which is essential for cooking the rice properly.

Bake in the preheated oven for 45 to 50 minutes, or until the liquid is absorbed and the rice is tender.

Remove the casserole from the oven and let it stand, covered, for 5 to 10 minutes to allow the remaining steam to fluff the rice.

Remove the foil, fluff the rice and ingredients gently with a fork to mix everything together.

Garnish with sliced green onions and sesame seeds before serving hot.