Teriyaki Chicken Rice Bake (Printable)

A flavorful bake combining chicken, rice, and fresh vegetables in a rich teriyaki glaze.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken thighs, trimmed (approx. 1.3 lb)

→ Rice & Grains

02 - 1 cup long-grain white rice, rinsed (7 oz)

→ Vegetables

03 - 1 cup broccoli florets (5.3 oz)
04 - 1 cup sliced carrots (4.2 oz)
05 - ½ cup diced red bell pepper (2.6 oz)
06 - 3 spring onions, sliced, reserve some greens for garnish
07 - 2 cloves garlic, minced
08 - 1 teaspoon freshly grated ginger

→ Teriyaki Sauce

09 - ⅓ cup low-sodium soy sauce (2.7 fl oz)
10 - 2 tablespoons honey
11 - 1 tablespoon brown sugar
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon sesame oil
14 - 1 tablespoon cornstarch
15 - 1¾ cups low-sodium chicken broth (14 fl oz)

→ Garnish (optional)

16 - 1 tablespoon toasted sesame seeds
17 - Reserved sliced spring onion greens

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch ovenproof baking dish.
02 - In a saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Gradually add chicken broth and stir over medium heat until slightly thickened, about 2-3 minutes. Remove from heat.
03 - Spread rinsed rice evenly in the baking dish. Top with broccoli florets, sliced carrots, and diced red bell pepper.
04 - Arrange chicken thighs over vegetables and evenly pour teriyaki sauce over all layers.
05 - Cover tightly with aluminum foil and bake for 30 minutes.
06 - Remove foil, scatter most sliced spring onions on top, and bake uncovered for 15 minutes or until chicken reaches 165°F internally and rice is tender.
07 - Let rest for 5 minutes before serving. Garnish with toasted sesame seeds and reserved spring onion greens.

# Expert Advice:

01 -
  • Everything cooks in one dish, so cleanup is just a quick rinse and you're done.
  • The rice soaks up all the teriyaki flavor while it bakes, making every bite rich and satisfying.
  • You can prep the sauce and chop the vegetables in the morning, then assemble and bake when you get home.
  • It looks impressive enough for guests but easy enough for a weeknight when you're running on fumes.
02 -
  • If you skip rinsing the rice, you'll end up with a gummy, sticky layer that no amount of sauce can fix.
  • Don't lift the foil during the first 30 minutes or the steam escapes and the rice won't cook evenly.
  • Use a meat thermometer to check the chicken, guessing leads to rubbery meat or undercooked centers.
03 -
  • Toast the sesame seeds in a dry skillet over medium heat for 30 seconds, shaking the pan constantly, until they smell nutty and turn golden.
  • If your baking dish is on the smaller side, use a little less broth so the rice doesn't turn soupy.
  • Let the dish rest for the full 5 minutes before serving, it makes all the difference in texture and flavor.
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