One-Pot Teriyaki Chicken Rice (Printer-friendly)

Tender chicken, rice, and colorful vegetables baked together with a savory teriyaki glaze.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken thighs (approximately 21 oz), 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 (14.8 fl oz)

→ Garnish (optional)

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

# Steps:

01 - Preheat oven to 375°F. Lightly grease a large ovenproof baking dish measuring approximately 9x13 inches.
02 - In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Whisk in chicken broth until smooth. Heat over medium while stirring until sauce thickens slightly, about 2 to 3 minutes. Remove from heat.
03 - Spread rinsed rice evenly on the bottom of the prepared dish. Arrange broccoli, carrots, and red bell pepper over the rice.
04 - Place chicken thighs atop the vegetables. Pour teriyaki sauce evenly over all ingredients.
05 - Cover dish tightly with aluminum foil and bake for 30 minutes.
06 - Remove foil, scatter most sliced spring onions over the top, and bake uncovered for an additional 15 minutes or until chicken reaches internal temperature of 165°F and rice is tender.
07 - Let 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 rinsing a pan and tossing foil.
  • The rice soaks up all that sticky teriyaki goodness while it bakes, no stirring required.
  • It reheats beautifully, which means lunch is already handled for tomorrow.
02 -
  • If you skip rinsing the rice, the starch will make everything gluey and sad.
  • Don't lift the foil early to check on things, you'll let out all the steam and the rice won't cook evenly.
  • Let the dish rest after baking or the sauce will run everywhere when you scoop it out.
03 -
  • Use a shallow, wide dish instead of a deep casserole so the chicken and rice cook evenly without steaming too much.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling, the flavor goes from flat to nutty and incredible.
  • If your oven runs hot, check the rice at 25 minutes covered, some ovens cook faster and you don't want scorched edges.
Go Back