One-Pot Teriyaki Chicken Dish (Printable)

Savory chicken and rice baked with vibrant vegetables and a rich teriyaki glaze.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken thighs (about 21 oz), trimmed

→ Rice & Grains

02 - 1 cup long-grain white rice, rinsed

→ Vegetables

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

→ Teriyaki Sauce

09 - 1/3 cup low-sodium soy sauce
10 - 2 tablespoons honey
11 - 1 tablespoon brown sugar
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon sesame oil
14 - 1 tablespoon cornstarch
15 - 1 3/4 cups low-sodium chicken broth

→ Garnish (optional)

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

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a large ovenproof baking dish approximately 9x13 inches.
02 - In a saucepan, mix soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Whisk in chicken broth until smooth. Heat over medium, stirring until slightly thickened, about 2 to 3 minutes. Remove from heat.
03 - Spread rinsed rice evenly in the bottom of the prepared baking dish. Arrange broccoli, carrots, and red bell pepper over the rice.
04 - Place chicken thighs on top of the vegetables. Pour teriyaki sauce evenly over all ingredients.
05 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
06 - Remove foil, scatter most of the sliced spring onions over the dish, and bake uncovered for an additional 15 minutes or until chicken reaches 165°F internally and rice is tender.
07 - Allow to rest for 5 minutes before serving. Garnish with toasted sesame seeds and reserved spring onion greens.

# Expert Suggestions:

01 -
  • Everything cooks in one dish, so cleanup is practically nonexistent and you can actually relax while dinner bakes.
  • The chicken stays tender and juicy while the rice soaks up all that sweet, savory teriyaki flavor.
  • It's flexible enough to throw in whatever vegetables are sitting in your fridge.
02 -
  • Rinsing the rice is essential or you'll end up with a gummy, sticky layer instead of fluffy grains.
  • Don't skip covering the dish with foil for the first 30 minutes, or the rice will dry out and stay hard.
  • Let the dish rest after baking so the rice can absorb any remaining liquid and the chicken stays tender when you cut into it.
03 -
  • Use a large enough baking dish so the rice spreads in an even layer, or it won't cook through evenly.
  • Taste your teriyaki sauce before pouring it over the chicken and adjust the sweetness or saltiness to your preference.
  • If the top of the chicken isn't browning after removing the foil, turn on the broiler for the last 2 minutes, watching closely so nothing burns.
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