Description

This Baked Teriyaki Chicken and Rice is an easy, all-in-one meal loaded with tender chicken, fluffy rice, and a sweet and savory homemade teriyaki sauce. It’s all baked together in one dish, making cleanup a breeze. Perfect for busy weeknights!

Ingredients

For the chicken and rice:

1 1/2 lbs boneless, skinless chicken thighs or breasts
1 cup long grain white rice, uncooked
2 cups low-sodium chicken broth
1 cup frozen mixed vegetables (peas, carrots, corn)
1 tablespoon olive oil
Salt and pepper, to taste

For the teriyaki sauce:

1/2 cup low-sodium soy sauce
1/4 cup honey or brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon fresh grated ginger (or 1/2 tsp ground ginger)
1 tablespoon cornstarch
2 tablespoons cold water

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Instructions

Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish. Spread uncooked rice evenly on the bottom.
Add frozen vegetables over the rice, then pour in the chicken broth.
Season chicken with salt and pepper, then lay it on top of the rice mixture.
Cover tightly with aluminum foil and bake for 40 minutes.
While it bakes, make the teriyaki sauce: In a small saucepan over medium heat, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Bring to a simmer.
In a small bowl, whisk cornstarch with cold water. Stir into the simmering sauce and cook until thickened (about 1-2 minutes). Set aside.
After 40 minutes, remove the foil. Brush the teriyaki sauce generously over the chicken.
Return to the oven uncovered and bake for an additional 10–15 minutes, or until the chicken is fully cooked and the rice is tender.
Let rest for 5 minutes before serving. Garnish with sesame seeds and green onions if desired.

Notes

You can swap the chicken thighs for breasts, but thighs stay juicier.
Add pineapple chunks for a sweet twist!
Want it spicy? Add a pinch of red pepper flakes to the sauce.