One-Pot Teriyaki Chicken Rice (Printable)

A hearty dish combining chicken, rice, and vegetables baked with savory teriyaki sauce.

# What You'll Need:

→ Poultry

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

→ Rice & Grains

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

→ Vegetables

03 - 1 cup (5.3 oz) broccoli florets
04 - 1 cup (4.2 oz) sliced carrots
05 - 1/2 cup (2.6 oz) diced red bell pepper
06 - 3 spring onions, sliced (reserve some greens for garnish)
07 - 2 cloves garlic, minced
08 - 1 teaspoon grated fresh ginger

→ Teriyaki Sauce

09 - 1/3 cup (2.7 fl oz) low-sodium soy sauce
10 - 2 tablespoons honey
11 - 1 tablespoon brown sugar
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon sesame oil
14 - 1 tablespoon cornstarch
15 - 1 3/4 cups (14.1 fl oz) low-sodium chicken broth

→ 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 large ovenproof baking dish approximately 9x13 inches.
02 - In a saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Gradually whisk in chicken broth until smooth. Heat over medium, stirring, until sauce thickens slightly, about 2 to 3 minutes. Remove from heat.
03 - Spread rinsed rice evenly on the bottom of the prepared baking dish. Layer broccoli, carrots, and red bell pepper evenly over the rice.
04 - Place chicken thighs evenly on top of the vegetables. Pour the teriyaki sauce evenly over all ingredients in the dish.
05 - Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
06 - Remove foil, scatter most of the sliced spring onions on top, and bake uncovered for an additional 15 minutes, or until chicken reaches an internal temperature of 165°F and rice is tender.
07 - Allow the dish 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 theres almost nothing to clean up afterward.
  • The teriyaki sauce is sweet, savory, and way better than anything from a bottle.
  • You can prep it in the morning and just slide it in the oven when you get home.
02 -
  • Do not skip rinsing the rice, the extra starch will make the whole thing gummy and clumpy.
  • Cover the dish tightly with foil or the liquid evaporates too fast and the rice stays crunchy.
  • Let it rest after baking, the rice needs those 5 minutes to finish absorbing the sauce.
03 -
  • Mix a little sriracha into the sauce if you like heat, it balances the sweetness perfectly.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, the flavor is ten times stronger.
  • Use a glass baking dish if you have one, it holds heat more evenly and the rice cooks more consistently.
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