Save to Pinterest The smell of teriyaki sauce bubbling on the stove always brings me back to that rainy Tuesday when I needed dinner ready without hovering over the stove. I'd just come home from a long day, and the idea of juggling pots and pans felt impossible. That's when I threw chicken, rice, and vegetables into one dish, poured a quick homemade teriyaki over everything, and let the oven do the work. The result was so good that my family asked for it again the next week.
I remember the first time I made this for friends who dropped by unexpectedly. I was worried the rice wouldn't cook through, but when I pulled back the foil after thirty minutes, steam rose up carrying the scent of ginger and sesame. Everyone gathered around the table, and we ate straight from the baking dish. It felt less like a planned meal and more like a warm, shared moment that happened by accident.
Ingredients
- Boneless, skinless chicken thighs: These stay moist and tender even after baking, and their rich flavor pairs perfectly with the sauce.
- Long-grain white rice: Rinsing it first removes excess starch so the grains stay separate and fluffy instead of clumping together.
- Broccoli florets: They soften just enough in the oven while keeping a slight bite, adding color and a fresh contrast to the savory sauce.
- Sliced carrots: Cut them thin so they cook evenly with the rice and soak up the teriyaki without staying crunchy.
- Red bell pepper: This adds a pop of sweetness and brightness that balances the salty soy and rich sesame.
- Spring onions: Use the white and light green parts in the bake, then save the dark greens for a fresh, sharp garnish at the end.
- Garlic and ginger: Fresh is best here because they infuse the sauce with warmth and depth you just can't get from powdered versions.
- Low-sodium soy sauce: You control the saltiness this way, especially since the sauce reduces and intensifies as it bakes.
- Honey and brown sugar: Together they create that glossy, sticky sweetness that clings to the chicken and makes every bite crave-worthy.
- Rice vinegar: A splash cuts through the richness and adds a subtle tang that keeps the dish from feeling heavy.
- Sesame oil: Just one tablespoon gives the whole dish a nutty, toasty aroma that smells like comfort.
- Cornstarch: This thickens the sauce just enough so it coats everything instead of pooling at the bottom of the dish.
- Chicken broth: It steams the rice to perfection and becomes the flavorful base that ties chicken, vegetables, and grains together.
- Toasted sesame seeds: A small sprinkle at the end adds crunch and makes the dish look like it came from a restaurant.
Instructions
- Prep the oven and dish:
- Preheat to 375°F and lightly grease your baking dish so nothing sticks. This step sets you up for an easy cleanup later.
- Make the teriyaki sauce:
- Whisk soy sauce, honey, brown sugar, vinegar, sesame oil, garlic, ginger, and cornstarch in a saucepan, then stir in the chicken broth until smooth. Heat it over medium, stirring constantly, until it thickens slightly and coats the back of a spoon.
- Layer the rice and vegetables:
- Spread the rinsed rice evenly across the bottom of the dish, then scatter the broccoli, carrots, and bell pepper on top. This creates a flavorful bed that absorbs all the sauce.
- Add the chicken and sauce:
- Nestle the chicken thighs on top of the vegetables, then pour the warm teriyaki sauce over everything, making sure it reaches the edges. The sauce will seep down and cook the rice perfectly.
- Cover and bake:
- Cover the dish tightly with foil and bake for 30 minutes. The steam trapped inside is what makes the rice tender and the chicken juicy.
- Finish uncovered:
- Remove the foil, sprinkle most of the spring onions over the top, and bake for another 15 minutes until the chicken reaches 165°F and the top gets a little caramelized. Let it rest for 5 minutes before serving so the flavors settle.
- Garnish and serve:
- Sprinkle toasted sesame seeds and the reserved spring onion greens over the top for a fresh, crunchy finish.
Save to Pinterest One evening, my neighbor knocked on the door just as I was pulling this out of the oven. She stayed for dinner, and we talked for hours over second helpings. She told me it reminded her of her grandmother's cooking, even though the flavors were completely different. That's when I realized this dish had a way of making people feel at home.
Swaps and Variations
If you prefer chicken breasts, go ahead and use them, but shave off 5 to 7 minutes from the final bake time so they don't dry out. You can also toss in snap peas, mushrooms, or zucchini for extra color and nutrition. For a spicy twist, whisk a teaspoon of sriracha into the teriyaki sauce before pouring it over the chicken.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave with a damp paper towel over the top to keep the rice from drying out. You can also warm it gently in a covered dish in a 300°F oven for about 15 minutes.
Pairing and Serving Ideas
This dish is hearty enough to stand on its own, but it pairs beautifully with a crisp, dry Riesling or a tall glass of iced green tea. If you want to round out the meal, serve it with a simple cucumber salad dressed in rice vinegar or a side of steamed edamame.
- Sprinkle extra sesame seeds and a drizzle of sesame oil over individual servings for a richer finish.
- Add a squeeze of fresh lime juice just before serving to brighten up the flavors.
- Double the recipe and use two baking dishes if you're feeding a crowd or want leftovers for lunch.
Save to Pinterest This recipe taught me that the best dinners don't always require the most effort. Sometimes, all you need is one dish, a little patience, and the willingness to let the oven work its magic.
Recipe FAQs
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs provide tenderness and flavor, but chicken breasts can be used with a reduced baking time.
- → Can I use different vegetables in this dish?
Yes, snap peas, mushrooms, or zucchini make great alternatives or additions for variety and extra texture.
- → How do I thicken the teriyaki sauce properly?
Whisk cornstarch into the sauce mixture while heating gently until it slightly thickens before pouring over the chicken and rice.
- → Is it necessary to rinse the rice beforehand?
Rinsing removes excess starch to prevent clumping and helps achieve fluffy rice in the bake.
- → How can I add a spicy twist to this dish?
A dash of sriracha mixed into the teriyaki sauce adds a pleasant spicy kick without overpowering the flavors.
- → What pairs well with this chicken and rice bake?
A crisp, dry Riesling or iced green tea complements the flavors and balances the richness of the sauce.