One-Pot Teriyaki Chicken Rice (Printable)

Tender chicken, rice, and vegetables combined with a savory teriyaki glaze for a flavorful baked dish.

# What You Need:

→ Poultry

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

→ Rice & Grains

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

→ Vegetables

03 - 1 cup broccoli florets (5 oz)
04 - 1 cup sliced carrots (4.2 oz)
05 - ½ cup diced red bell pepper (2.6 oz)
06 - 3 spring onions, sliced, with greens reserved for garnish
07 - 2 cloves garlic, minced
08 - 1 teaspoon grated fresh 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

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

# How-To Steps:

01 - Preheat oven to 375°F. Lightly grease a large ovenproof baking dish (9x13 inch).
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 until smooth. Heat over medium stirring until sauce thickens, about 2-3 minutes. Remove from heat.
03 - Spread rinsed rice evenly on bottom of prepared dish. Distribute broccoli, carrots, and red bell pepper over the rice.
04 - Place chicken thighs on top of vegetables. Pour teriyaki sauce evenly over all ingredients.
05 - Cover dish tightly with aluminum foil and bake for 30 minutes.
06 - Remove foil, scatter most sliced spring onions over top, and bake uncovered for 15 minutes or until chicken reaches internal temperature of 165°F and rice is tender.
07 - Allow dish to rest for 5 minutes before serving. Garnish with toasted sesame seeds and reserved spring onion greens.

# Expert Advice:

01 -
  • Everything cooks together, so you can sit down instead of hovering over the stove.
  • The rice soaks up all that sweet, salty teriyaki sauce while it bakes.
  • Chicken thighs stay tender even if you forget to check the timer for a few extra minutes.
  • You get vegetables, protein, and grains all in one pan, which means less guilt and fewer dishes.
02 -
  • Rinse your rice well or the bottom layer will turn gummy and stick to the pan.
  • Do not skip covering the dish with foil during the first bake or the rice will dry out before it cooks through.
  • Check the internal temperature of the chicken with a thermometer because ovens vary and undercooked chicken is not worth the risk.
  • If your sauce looks thin before baking, do not worry, it thickens as it bakes and the rice absorbs it.
03 -
  • Use a glass or ceramic baking dish if you have one, it holds heat more evenly than metal and the rice cooks more consistently.
  • Let the dish rest for the full 5 minutes before serving or the sauce will run everywhere when you scoop it out.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it wakes up their flavor and makes them smell incredible.
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