One-Pot Teriyaki Chicken Rice (Printable)

A savory blend of chicken, rice, and vegetables baked with a rich teriyaki glaze.

# What You'll Need:

→ Poultry

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

→ Rice & Grains

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

→ Vegetables

03 - 1 cup broccoli florets (5.3 oz)
04 - 1 cup sliced carrots (4.2 oz)
05 - ½ cup diced red bell pepper (2.6 oz)
06 - 3 spring onions, sliced (reserve greens 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 (optional)

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

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch (23x33 cm) ovenproof baking dish.
02 - In a saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Stir in chicken broth until smooth. Heat over medium, stirring, until slightly thickened about 2-3 minutes. Remove from heat.
03 - Spread rinsed rice evenly on the bottom of the prepared dish. Arrange broccoli, carrots, and red bell pepper over the rice.
04 - Place chicken thighs atop the vegetables. Pour teriyaki sauce evenly over all ingredients.
05 - Cover dish tightly with aluminum foil. Bake for 30 minutes.
06 - Remove foil, scatter most sliced spring onions on top, and bake uncovered for 15 more minutes or until chicken reaches 165°F internal temperature and rice is tender.
07 - Allow to rest for 5 minutes before serving. Garnish with toasted sesame seeds and reserved spring onion greens.

# Expert Advice:

01 -
  • Everything cooks in one dish, so there's no juggling pots or timing anxiety.
  • The rice soaks up all that teriyaki flavor while it bakes, turning every bite into something worth savoring.
  • It reheats beautifully the next day, which means lunch is already sorted.
02 -
  • Don't skip rinsing the rice, the starch will make everything gluey and the texture suffers.
  • If the sauce looks thin in the pan, don't worry, it thickens more as it bakes and the rice drinks it up.
  • Check the chicken temp with a thermometer, guessing by time alone can lead to undercooked or rubbery meat.
03 -
  • Use a shallow baking dish if you have one, it helps the top layer of chicken and vegetables caramelize more evenly.
  • If the rice on the edges starts to brown too fast, tent just the edges with a little extra foil halfway through.
  • Taste the teriyaki sauce before you pour it over, if it's too sweet for your liking, add a splash more vinegar to balance it out.
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