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Baked Teriyaki Chicken and Rice

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Chicken Recipes
  • Method: Baking
  • Cuisine: Asian

Description

This Baked Teriyaki Chicken and Rice is a flavorful, one-dish dinner made with tender chicken thighs, fluffy rice, and a homemade teriyaki sauce that bakes right into every bite. It’s sweet, savory, and perfect for a simple weeknight meal with minimal cleanup!

Ingredients

For the casserole:

  • 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

  • 1 cup uncooked long grain white rice (not instant)

  • 2 cups low-sodium chicken broth

  • 1 cup frozen peas and carrots (or chopped fresh veggies)

  • 2 green onions, sliced (optional, for garnish)

  • Sesame seeds (optional, for garnish)

For the homemade teriyaki sauce:

 

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup honey

  • 2 tbsp brown sugar

  • 2 tbsp rice vinegar

  • 1 tsp sesame oil

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)

  • 1 tbsp cornstarch + 2 tbsp water (for thickening)

Instructions

  • Preheat oven: Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  • Make the teriyaki sauce: In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, vinegar, sesame oil, garlic, and ginger. Bring to a simmer. In a small bowl, mix cornstarch and water, then stir into the sauce. Cook until thickened (about 2–3 minutes), then remove from heat.

  • Assemble the dish: In the prepared baking dish, combine uncooked rice, chicken broth, and frozen vegetables. Stir in half of the teriyaki sauce. Nestle the chicken pieces on top and spoon some of the remaining sauce over the chicken.

  • Cover and bake: Cover tightly with foil and bake for 45–50 minutes, or until the rice is tender and chicken is cooked through.

  • Finish and serve: Remove foil, brush or drizzle remaining teriyaki sauce over the chicken, and bake uncovered for an additional 5–10 minutes to let the top brown slightly. Garnish with green onions and sesame seeds.

Notes

Use jasmine or basmati rice for extra fragrance.

 

Want it spicier? Add a dash of sriracha or red pepper flakes to the sauce.

 

Swap in broccoli, edamame, or bell peppers for the veggie mix.

Find it online: https://newsvks.com/baked-teriyaki-chicken-and-rice/