Pin It I threw this together on a Wednesday night when the fridge was half-empty and my energy was running on fumes. One dish, everything in at once, and somehow it tasted like I'd been planning it all week. The kitchen smelled like ginger and soy, and by the time the timer went off, I remembered why I keep coming back to recipes like this.
I made this for my sister the first time she visited after moving across the country. She sat at the counter while I prepped, and we talked about nothing important while the oven did all the work. When I pulled it out, golden and bubbling, she said it tasted like comfort, and I haven't stopped making it since.
Ingredients
- Boneless, skinless chicken thighs: They stay tender even if you overbake by a few minutes, and the dark meat holds up to the sauce better than breasts.
- Long-grain white rice: Rinse it well or the texture turns gummy, I learned that the hard way on my second attempt.
- Broccoli florets: They soften just enough without turning to mush, and they soak up the teriyaki like little sponges.
- Sliced carrots: Cut them thin so they cook through in the same time as everything else.
- Red bell pepper: Adds a pop of color and a slight sweetness that balances the salty soy.
- Spring onions: Use the whites in the bake and save the greens for garnish, it makes the whole dish look intentional.
- Garlic and ginger: Fresh is worth it here, the fragrance fills the kitchen and clings to the rice.
- Low-sodium soy sauce: You can control the salt better, especially if you're using store-bought broth.
- Honey and brown sugar: Together they create that sticky glaze that clings to the chicken.
- Rice vinegar: A little tang cuts through the sweetness and keeps it from feeling heavy.
- Sesame oil: Just a tablespoon, but it adds a toasted, nutty depth you can't fake.
- Cornstarch: Thickens the sauce so it coats instead of pools at the bottom of the dish.
- Chicken broth: This is what cooks the rice, so use low-sodium or it'll taste like a salt lick.
Instructions
- Prep the dish:
- Preheat your oven to 375°F and grease a 9x13 inch baking dish. This keeps the rice from sticking to the bottom later.
- Make the teriyaki sauce:
- Whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, cornstarch, and chicken broth in a saucepan over medium heat. Stir until it thickens slightly, about 2 to 3 minutes, then take it off the heat.
- 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. It doesn't have to be perfect, just spread it around.
- Add the chicken and sauce:
- Place the chicken thighs over the vegetables, then pour the teriyaki sauce evenly over everything. Make sure the rice is covered or it won't cook through.
- Bake covered:
- Cover the dish tightly with foil and bake for 30 minutes. The steam is what cooks the rice, so don't skip the foil.
- Finish uncovered:
- Remove the foil, sprinkle most of the sliced spring onions over the top, and bake uncovered for another 15 minutes. The chicken should hit 165°F and the rice should be tender.
- Rest and garnish:
- Let it sit for 5 minutes before serving. Top with sesame seeds and the reserved spring onion greens.
Pin It The first time I served this at a small dinner, someone asked if I'd been cooking all day. I laughed and told them it was one dish and an hour, and they didn't believe me until I showed them the single baking pan in the sink.
Swaps and Variations
You can use chicken breasts instead of thighs, but cut the final bake time by 5 to 7 minutes or they'll dry out. I've also tossed in snap peas, mushrooms, and zucchini when I had them around, they all work as long as you keep the pieces roughly the same size. If you want heat, a teaspoon of sriracha stirred into the sauce gives it a nice kick without overwhelming the teriyaki.
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 325°F. The flavors deepen overnight, so don't be surprised if day two tastes even better.
Pairing and Serving
This pairs beautifully with a crisp, dry Riesling or a cold glass of iced green tea. I've served it straight from the baking dish at casual dinners, and it always disappears fast.
- Garnish generously with sesame seeds, they add a toasted crunch that makes every bite better.
- If you're meal prepping, divide it into containers right after it cools for easy grab-and-go lunches.
- Don't forget to save some spring onion greens for the top, it makes the whole thing look like you tried harder than you did.
Pin It This is the kind of recipe that makes weeknight cooking feel manageable again. One dish, real flavor, and a kitchen that smells like you've been at it for hours.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, substitute chicken breasts but reduce baking time by 5-7 minutes to keep them moist and tender.
- → What vegetables work well in this dish?
Broccoli, carrots, bell peppers, snap peas, mushrooms, or zucchini are all excellent options to add color and texture.
- → How can I thicken the teriyaki sauce?
Cornstarch slurry is used to thicken the sauce; whisk it in gradually while heating until it reaches the desired consistency.
- → Is it necessary to rinse the rice before baking?
Rinsing removes excess starch, helping the rice cook evenly and preventing clumping for a fluffy texture.
- → Can I add spice to the dish?
For a spicy kick, add a dash of sriracha or your preferred chili sauce to the teriyaki glaze before baking.