Save to Pinterest I threw this together on a Wednesday night when I had twenty minutes before a video call and nothing defrosted. The smell of sesame and ginger hit the kitchen before I even got the foil on, and by the time I unmuted myself, I'd already decided it was going into regular rotation. It's the kind of recipe that doesn't ask much but gives back everything.
The first time I made this for friends, I forgot to mention it was a one-pot situation. They kept waiting for sides to appear, and when I said the rice and vegetables were already in there, one of them actually laughed out loud. Now it's the dish they request when they come over tired and hungry, which is honestly the highest compliment.
Ingredients
- Boneless, skinless chicken thighs: These stay tender and juicy even after a long bake, and they hold onto the teriyaki sauce better than breasts ever could.
- Long-grain white rice: Rinsing it first keeps the texture fluffy and prevents the bottom from turning gummy.
- Broccoli florets: They soften just enough in the oven without turning to mush, and they pick up flavor from the sauce as they steam.
- Sliced carrots: Cut them thin so they cook through in the same time as everything else.
- Red bell pepper: Adds a sweet crunch and a pop of color that makes the whole dish look more alive.
- Spring onions: Use the whites in the bake and save the greens for garnish, they taste sharper when they hit the heat at the end.
- Garlic and ginger: Fresh is non-negotiable here, the jarred stuff just doesn't bloom the same way in the sauce.
- Low-sodium soy sauce: You control the salt this way, and it keeps the teriyaki from tipping into too-salty territory.
- Honey and brown sugar: Together they create a glaze that clings to the chicken and caramelizes slightly at the edges.
- Rice vinegar: Cuts through the sweetness and adds a gentle tang that balances everything.
- Sesame oil: A little goes a long way, it's the background note that makes the whole thing taste richer.
- Cornstarch: Thickens the sauce just enough so it coats instead of pools.
- Chicken broth: This is what cooks the rice, so use good quality low-sodium broth for the best flavor.
Instructions
- Preheat and Prep the Dish:
- Set your oven to 375°F and lightly grease a 9x13-inch baking dish. A little oil or nonstick spray keeps the rice from sticking at the edges.
- Make the Teriyaki Sauce:
- Whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch in a saucepan, then slowly add the chicken broth. Heat it over medium, stirring constantly, until it thickens slightly, about 2 to 3 minutes.
- 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 way the vegetables steam while the rice absorbs all that 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 from the inside out.
- Cover and Bake:
- Cover the dish tightly with foil and bake for 30 minutes. The foil traps the steam, which is what cooks the rice through without drying out the chicken.
- Finish Uncovered:
- Remove the foil, sprinkle most of the sliced spring onions over the top, and bake for another 15 minutes until the chicken hits 165°F and the rice is tender. The uncovered time lets the top caramelize a bit.
- Rest and Garnish:
- Let it sit for 5 minutes before serving so the sauce settles and the rice firms up. Top with sesame seeds and the reserved spring onion greens for a fresh finish.
Save to Pinterest There's a moment right after you pull off the foil when the whole kitchen smells like a restaurant, and everyone stops what they're doing and drifts toward the stove. That's when I know it worked. It's not fancy, but it feels special every single time.
Swaps and Variations
If you only have chicken breasts, use them, but shave off 5 to 7 minutes from the baking time so they don't dry out. I've also added snap peas, mushrooms, and zucchini when I had them sitting in the crisper, and they all worked beautifully. For heat, a teaspoon of sriracha stirred into the sauce before baking gives it a gentle kick without overpowering the sweetness.
What to Serve It With
Honestly, this is a complete meal on its own, but if you want something on the side, a simple cucumber salad with rice vinegar or a handful of edamame works nicely. I've paired it with a dry Riesling when I'm feeling fancy, and iced green tea when I'm not, both cut through the richness without competing.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat in the microwave with a damp paper towel over the top to keep the rice from drying out, or warm it gently in a covered dish in the oven at 300°F. The flavors deepen overnight, so day-two lunches might actually be better than the original dinner.
- Let it cool completely before storing or condensation will make the rice soggy.
- Freeze individual portions in freezer-safe containers for up to two months.
- Garnish with fresh spring onions and sesame seeds after reheating for the best texture and flavor.
Save to Pinterest This is the recipe I reach for when I need something reliable that still feels like I tried. It never lets me down, and I hope it does the same for you.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but reduce baking time by 5-7 minutes to prevent dryness.
- → What vegetables complement this dish well?
Broccoli, carrots, red bell pepper, and spring onions are ideal, but snap peas, mushrooms, or zucchini work nicely too.
- → How is the teriyaki sauce made thick?
Cornstarch is whisked into the sauce and heated until slightly thickened, ensuring it coats the ingredients well.
- → Can this dish be made spicier?
Adding a dash of sriracha to the sauce gives a gentle heat that enhances the flavors without overpowering.
- → What are good beverage pairings for this bake?
Crisp, dry Riesling or iced green tea complement the savory and slightly sweet flavor profile perfectly.