Pin it I threw this together on a Wednesday night when the fridge was half-empty and my patience was fully gone. One dish, no babysitting, and somehow it tasted like I'd been planning it all week. The smell of ginger and sesame hitting the oven made my neighbor text asking what I was cooking. I've been making it ever since, tweaking the veggies depending on what's around.
The first time I made this for friends, I panicked because I forgot to buy takeout as backup. But when I pulled the foil off and steam billowed out with that caramelized soy-honey scent, everyone went quiet. We ate straight from the dish with mismatched spoons, and nobody missed the restaurant.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicy even when baked, unlike breasts which can dry out if you forget to check the timer.
- Long-grain white rice: Rinse it well or you'll end up with gummy clumps instead of fluffy grains that soak up the sauce.
- Broccoli florets: They soften just enough without turning to mush, and they catch little pockets of teriyaki in the crowns.
- Sliced carrots: Cut them thin so they cook through in the same time as the rice, no crunchy surprises.
- Red bell pepper: Adds a sweet pop of color and a slight char on the edges if you're lucky.
- Spring onions: Use the whites in the sauce and save the greens for garnish, they taste sharper when fresh.
- Garlic and ginger: Fresh ginger makes all the difference, the jarred stuff just doesn't have that bright zing.
- Low-sodium soy sauce: Regular soy sauce will make this too salty, I learned that the hard way on batch two.
- Honey and brown sugar: They balance the salty soy and help the sauce stick to the chicken like glaze.
- Rice vinegar: A little tang cuts through the sweetness and keeps it from tasting like candy.
- Sesame oil: Just a tablespoon gives the whole dish that toasty, nutty backbone.
- Cornstarch: Thickens the sauce so it clings instead of pooling at the bottom of the pan.
- Chicken broth: Low-sodium again, it steams the rice and dilutes into the perfect saucy consistency.
- Toasted sesame seeds: Optional but worth it, they add crunch and a little visual flair.
Instructions
- Prep the oven and dish:
- Preheat 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 serve.
- Make the teriyaki sauce:
- Whisk soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch in a saucepan, then stir in the chicken broth until smooth. Heat over medium, stirring constantly, until it thickens just a bit, about 2 to 3 minutes.
- Layer the rice and veggies:
- Spread the rinsed rice evenly across the bottom of the dish, then scatter the broccoli, carrots, and red bell pepper on top. Don't worry about perfect arrangement, it all evens out in the oven.
- Add the chicken and sauce:
- Nestle the chicken thighs on top of the vegetables, then pour the warm teriyaki sauce over everything, making sure the rice gets some love. The liquid should just cover the rice layer.
- Bake covered:
- Cover the dish tightly with foil and bake for 30 minutes. The foil traps steam, which cooks the rice and keeps the chicken moist.
- Finish uncovered:
- Remove 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 tender. The top will get a little caramelized and gorgeous.
- Rest and garnish:
- Let it sit for 5 minutes before serving so the sauce settles and the rice firms up. Sprinkle with sesame seeds and the reserved spring onion greens right before you dig in.
Pin it My kid, who claims to hate vegetables, picked out every piece of broccoli from this dish and ate it without complaint. I didn't say a word, just watched him go back for seconds. That's when I knew this recipe was a keeper.
Swaps and Variations
If you only have chicken breasts, use them but cut 5 to 7 minutes off the final bake time so they don't turn dry. I've also tossed in snap peas, mushrooms, and zucchini when I had them lying around, just keep the total veggie volume roughly the same. For heat, a teaspoon of sriracha in the sauce wakes the whole thing up without overwhelming the teriyaki flavor.
Pairing Suggestions
A crisp, dry Riesling balances the sweetness of the teriyaki beautifully, or just pour iced green tea if you want something lighter. I've served this with a simple cucumber salad dressed in rice vinegar and it was perfect, cool and crunchy against the warm, sticky rice.
Storage and Reheating
This keeps in the fridge for up to three days in an airtight container, and it actually tastes better the next day when the flavors have melded. Reheat individual portions in the microwave with a damp paper towel over the top to keep the rice from drying out, or warm the whole dish covered in a 350°F oven for about 15 minutes.
- Don't freeze this, the rice gets weird and mushy when thawed.
- If the sauce seems thick after chilling, stir in a splash of broth when reheating.
- Garnish with fresh spring onions and sesame seeds again before serving leftovers, it livens everything up.
Pin it This dish taught me that weeknight cooking doesn't have to be complicated to feel special. Just good ingredients, one pan, and the patience to let the oven do the work.
Recipe FAQs
- → Can I use chicken breasts instead?
Yes, substitute chicken breasts but reduce baking time by about 5-7 minutes to avoid drying out.
- → What vegetables work well in this dish?
Broccoli, carrots, red bell peppers, snap peas, mushrooms, or zucchini complement the flavors nicely.
- → How can I make the teriyaki sauce spicier?
Add a dash of sriracha or chili flakes to the sauce before baking for a spicy kick.
- → Is this dish dairy-free?
Yes, the ingredients contain no dairy, but always check labels for hidden allergens.
- → What sides pair well with this meal?
A crisp dry Riesling or iced green tea complements the savory and sweet flavors beautifully.