Save Last winter, I opened my oven to find rice perfectly fluffy, chicken glossy with sauce, and broccoli still bright green, all from one dish. I had tossed everything in without much hope, but the smell alone made my neighbor knock on the door. That night, teriyaki chicken bake became my weeknight answer to the question I ask myself every Tuesday: what can I make that feels like a win without destroying my kitchen?
I made this for my sister the week she moved into her new apartment, before she even unpacked her plates. We ate it straight from the baking dish with mismatched forks, and she asked for the recipe twice before I left. She still texts me photos every time she makes it, usually with some variation like mushrooms or snap peas she found in her fridge.
Ingredients
- Boneless, skinless chicken thighs: These stay juicy and forgiving, even if you overbake by accident, and they soak up the teriyaki better than breasts ever could.
- Long-grain white rice: Rinsing it removes excess starch so the grains stay separate and fluffy instead of clumping into a sticky mess.
- Broccoli florets: They steam gently under the foil and come out tender with a little bite, not mushy.
- Sliced carrots: Cut them thin so they cook through in the same time as the rice.
- Red bell pepper: Adds sweetness and a pop of color that makes the whole dish look vibrant.
- Spring onions: Use the whites in the sauce and save the greens to scatter on top for a fresh, sharp finish.
- Garlic and ginger: Freshly minced, these two bring warmth and depth that powdered versions just cannot match.
- Low-sodium soy sauce: Lets you control the saltiness without turning the sauce into a sodium bomb.
- Honey and brown sugar: Together they create that glossy, caramelized sweetness teriyaki is known for.
- Rice vinegar: Cuts through the sweetness with a gentle tang that balances everything.
- Sesame oil: Just a tablespoon adds a toasty, nutty aroma that fills the whole kitchen.
- Cornstarch: Thickens the sauce so it clings to the chicken and rice instead of pooling at the bottom.
- Low-sodium chicken broth: Provides the liquid the rice needs to cook through while keeping the dish moist.
- Toasted sesame seeds: Optional, but they add a little crunch and make the dish feel restaurant-worthy.
Instructions
- Preheat and prep your dish:
- Set your oven to 375°F and lightly grease a 9x13 inch baking dish. This keeps the rice from sticking and makes cleanup easier later.
- Make the teriyaki sauce:
- In a saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, cornstarch, and chicken broth until smooth. Heat over medium, stirring constantly, until the sauce thickens slightly, about 2 to 3 minutes, then take it off the heat.
- Layer the rice and vegetables:
- Spread the rinsed rice evenly across the bottom of your dish, then scatter the broccoli, carrots, and red bell pepper over it. This creates a bed that catches all the sauce and flavor.
- Add the chicken and sauce:
- Place the chicken thighs on top of the vegetables, then pour the teriyaki sauce evenly over everything. Make sure the rice gets covered so it cooks properly.
- Cover and bake:
- Cover the dish tightly with aluminum foil and bake for 30 minutes. The foil traps steam, which cooks the rice and keeps the chicken moist.
- Finish uncovered:
- Remove the foil, scatter most of the sliced spring onions over the top, and bake for another 15 minutes until the chicken reaches 165°F and the rice is tender. The uncovered step lets the top get a little caramelized.
- Rest and garnish:
- Let the dish sit for 5 minutes before serving. Sprinkle with toasted sesame seeds and the reserved spring onion greens for a fresh, crunchy finish.
Save The first time I brought this to a potluck, someone asked if I had ordered takeout and just reheated it. I took it as the highest compliment. Now I make it whenever I want something that tastes like effort but really just needs me to chop a few vegetables and walk away.
Swaps and Variations
You can use chicken breasts instead of thighs, but cut the baking time by 5 to 7 minutes or they will dry out. I have added snap peas, mushrooms, and zucchini when I had them on hand, and they all worked beautifully. If you like heat, stir a teaspoon of sriracha into the sauce before pouring it over the chicken.
Pairing Suggestions
This pairs well with a crisp, dry Riesling that cuts through the sweetness, or a cold glass of iced green tea if you want to keep it light. I have also served it with a simple cucumber salad dressed in rice vinegar, which adds a cool, crunchy contrast to the warm, saucy bake.
Storage and Reheating
Leftovers keep 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 reheat the whole dish in a 350°F oven, covered with foil, for about 15 minutes.
- Add a splash of chicken broth or water before reheating if the rice looks dry.
- Freeze portions in freezer-safe containers for up to two months, then thaw overnight in the fridge.
- Garnish with fresh spring onions and sesame seeds after reheating to bring back the texture and color.
Save This dish taught me that sometimes the best cooking is just knowing what to leave alone. I hope it does the same for you.
Recipe FAQs
- → Can I use chicken breasts instead?
Yes, chicken breasts can be substituted but reduce the baking time by 5-7 minutes to maintain moisture.
- → How do I thicken the teriyaki sauce?
The cornstarch mixed with broth naturally thickens the sauce when heated over medium heat with stirring for 2-3 minutes.
- → What vegetables work well in this dish?
Broccoli, carrots, and red bell pepper are used here, but snap peas, mushrooms, or zucchini also complement it nicely.
- → Can I make the dish spicier?
Adding a dash of sriracha to the teriyaki sauce before baking provides a pleasant spicy kick.
- → What sides pair well with this bake?
A crisp dry Riesling or iced green tea balance the savory flavors beautifully without overpowering the dish.