One-Pot Teriyaki Chicken Rice (Printable Version)

Tender chicken thighs baked with rice, vegetables, and a savory teriyaki glaze for a comforting meal.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken thighs (about 1.3 lbs), 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 - 1/2 cup diced red bell pepper (2.6 oz)
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 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 - 1 3/4 cups low-sodium chicken broth (14.1 fl oz)

→ Garnish (optional)

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

# Step-by-Step:

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 add chicken broth while whisking until smooth. Heat over medium heat, stirring, until the sauce thickens slightly, about 2–3 minutes. Remove from heat.
03 - Spread rinsed rice evenly in the prepared baking dish. Layer broccoli, carrots, and red bell pepper evenly over the rice.
04 - Arrange chicken thighs on top of the vegetables. Pour the teriyaki sauce uniformly over all ingredients.
05 - Cover the dish tightly with aluminum foil and bake 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 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 cleanup is just foil and a fork.
  • The rice soaks up all that teriyaki flavor while it bakes, no stirring needed.
  • It reheats beautifully the next day, sometimes even better than the first night.
02 -
  • If you skip rinsing the rice, the starch will make the whole dish gummy and dense.
  • Don't lift the foil early, the rice needs that trapped steam to cook evenly.
  • Check the chicken temp with a thermometer, guessing by time alone can leave it undercooked in the center.
03 -
  • Use a meat thermometer to check the chicken, it's the only way to know for sure it's done.
  • If your broth is salted, taste the sauce before pouring it over and adjust with a splash of water if needed.
  • Let the dish rest after baking, the rice finishes absorbing the liquid and the flavors settle in.
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