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Baked Teriyaki Chicken and Rice

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This Baked Teriyaki Chicken and Rice is a flavorful all-in-one meal that’s easy to throw together and packed with sweet and savory goodness. Juicy chicken thighs are baked over a bed of seasoned rice and veggies, all coated in a delicious homemade teriyaki sauce. Simple, family-friendly, and no stovetop required!

Ingredients

Scale

For the Teriyaki Sauce:

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup honey or brown sugar

  • 2 tablespoons rice vinegar

  • 2 tablespoons water

  • 1 tablespoon cornstarch

  • 2 teaspoons sesame oil

  • 2 cloves garlic, minced

  • 1 teaspoon fresh ginger, grated (or 1/4 tsp ground ginger)

For the Chicken and Rice:

  • 1 1/2 lbs boneless, skinless chicken thighs or breasts

  • 1 cup long-grain white rice, uncooked

  • 2 cups low-sodium chicken broth

  • 1 cup frozen peas and carrots

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 green onions, sliced (optional for garnish)

  • Sesame seeds (optional for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  2. In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer.

  3. In a small bowl, whisk together water and cornstarch, then stir into the saucepan. Simmer for 1–2 minutes until thickened. Set aside.

  4. Spread uncooked rice evenly over the bottom of the prepared baking dish.

  5. Sprinkle frozen vegetables on top, then pour in the chicken broth. Add a pinch of salt and pepper.

  6. Arrange chicken on top of the rice and veggies. Pour about 3/4 of the teriyaki sauce over the chicken and rice. Reserve the rest for serving.

  7. Cover tightly with foil and bake for 45–50 minutes, or until rice is tender and chicken is fully cooked (internal temp should be 165°F).

  8. Remove foil and broil for 2–3 minutes if you want the chicken to brown slightly on top.

  9. Drizzle with remaining teriyaki sauce, and garnish with green onions and sesame seeds if desired.

 

Notes

  • You can use brown rice, but increase the broth to 2 1/2 cups and bake for 60–65 minutes.

  • Great with steamed broccoli on the side or stirred in at the end.

  • Leftovers keep well for 3–4 days and reheat nicely.

 

Find it online: https://ukfinda.com/baked-teriyaki-chicken-and-rice/