Pin It I threw this together on a Wednesday night when I had exactly one hour before book club showed up at my door. The rice cooked right in the pan with everything else, and when I pulled it out of the oven, the kitchen smelled like the best takeout I never ordered. My friend Sarah asked for the recipe before she even tasted it.
The first time I made this for my kids, they actually ate their vegetables without complaining. My youngest kept picking out the broccoli florets because they soaked up all that sticky sauce. Now its the dinner they request when they get to pick, which tells me everything I need to know.
Ingredients
- Boneless, skinless chicken thighs: They stay juicy even after baking, and the dark meat holds up better to the sauce than breasts ever could.
- Long-grain white rice: Rinse it well or the bake turns gummy, I learned that the hard way on round two.
- Broccoli florets: They get tender but not mushy, and they catch all the caramelized bits from the sauce.
- Sliced carrots: Cut them thin so they cook through in the same time as everything else.
- Red bell pepper: Adds a little sweetness and a pop of color that makes the whole dish look alive.
- Spring onions: Use the white parts in the bake and save the green tops for garnish, they taste sharper when theyre fresh.
- Garlic and ginger: Fresh is essential here, the jarred stuff just doesnt bloom the same way in the sauce.
- Low-sodium soy sauce: Gives you control over the saltiness, regular soy sauce made my first attempt way too salty.
- Honey and brown sugar: The combo creates that glossy, sticky coating that clings to every grain of rice.
- Rice vinegar: Cuts through the sweetness and keeps the sauce from feeling heavy.
- Sesame oil: A little goes a long way, it adds that toasty, nutty flavor you cant fake.
- Cornstarch: Thickens the sauce just enough so it doesnt all sink to the bottom of the pan.
- Chicken broth: This is what cooks the rice, so use low-sodium or the whole thing gets too salty.
- Toasted sesame seeds: Optional, but they add a little crunch and make it look like you tried harder than you did.
Instructions
- Prep the Oven and Dish:
- Preheat your oven to 375°F and grease a 9x13 inch baking dish lightly with oil or cooking spray. This keeps the rice from sticking to the bottom when you scoop it out later.
- Make the Teriyaki Sauce:
- Whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch in a saucepan, then pour in the chicken broth and stir until smooth. Heat it over medium, stirring constantly, until it thickens just a bit, about 2 to 3 minutes.
- Layer the Rice and Vegetables:
- Spread the rinsed rice evenly across the bottom of your dish, then scatter the broccoli, carrots, and bell pepper on top. The rice needs to be on the bottom so it cooks in the liquid.
- 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 seeps down into the rice. Cover the whole dish tightly with foil.
- Bake Covered:
- Slide it into the oven and bake for 30 minutes with the foil on. The steam trapped inside is what cooks the rice and keeps the chicken tender.
- Finish Uncovered:
- Pull off the foil, scatter 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 fluffy. The tops of the chicken will get a little caramelized and sticky.
- Rest and Garnish:
- Let it sit for 5 minutes before serving so the rice can soak up any remaining sauce. Sprinkle with sesame seeds and the reserved green parts of the spring onions.
Pin It I brought this to a potluck once and came home with an empty dish and three texts asking for the recipe. One friend told me she made it the next week and her husband thought she ordered in. That might be the best compliment a weeknight dinner can get.
Swaps and Substitutions
If you only have chicken breasts, use them, but cut the baking time by 5 to 7 minutes or theyll dry out. I sometimes toss in snap peas or sliced mushrooms when I have them sitting in the fridge. You can also swap the white rice for jasmine, it cooks about the same and smells incredible.
What to Serve It With
This is a complete meal on its own, but sometimes I make a quick cucumber salad with rice vinegar and sesame seeds on the side. A glass of dry Riesling cuts through the sweetness beautifully, or if youre skipping wine, iced green tea works just as well.
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 so the rice doesnt dry out. It actually tastes even better the next day when the flavors have had time to settle in.
- Add a splash of water or broth before reheating to bring back moisture.
- You can freeze portions for up to a month, just thaw overnight in the fridge.
- Freshen it up with extra spring onions and sesame seeds after reheating.
Pin It This is the kind of recipe that makes you look like you have your life together, even on nights when you absolutely dont. I hope it becomes one of those dishes you reach for without thinking, the way I do now.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be substituted. Reduce baking time by 5-7 minutes to maintain juiciness and avoid drying out.
- → What vegetables work best with this dish?
Broccoli, carrots, and red bell peppers are ideal. You can also add snap peas, mushrooms, or zucchini for variety and extra nutrition.
- → How is the teriyaki sauce thickened?
Cornstarch is whisked into the soy-based sauce and heated until slightly thickened, creating a glossy coating that clings to the chicken and vegetables.
- → Can I make this dish spicier?
Adding a dash of sriracha or chili flakes to the teriyaki sauce before baking introduces a pleasant spicy kick without overpowering the overall flavor.
- → How should leftovers be stored?
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture and flavor.
- → Any recommendations for serving beverages?
This dish pairs wonderfully with a crisp, dry Riesling or refreshing iced green tea to complement its savory notes.