Description
This baked teriyaki chicken and rice recipe is a simple and delicious one-pan meal. Tender chicken thighs are coated in a homemade teriyaki sauce and baked with fluffy white rice and vegetables. It’s an easy dinner that packs a ton of flavor and makes cleanup a breeze!
Ingredients
This baked teriyaki chicken and rice recipe is a simple and delicious one-pan meal. Tender chicken thighs are coated in a homemade teriyaki sauce and baked with fluffy white rice and vegetables. It’s an easy dinner that packs a ton of flavor and makes cleanup a breeze!
Instructions
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Preheat oven to 375°F (190°C).
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In a medium saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic powder, and ground ginger. Bring to a simmer over medium heat.
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In a small bowl, mix cornstarch and water to make a slurry. Stir into the sauce and cook for 1–2 minutes until thickened. Remove from heat.
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In a 9×13-inch baking dish, spread uncooked rice and frozen vegetables evenly. Pour chicken broth over the rice and stir to combine.
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Season chicken thighs with salt and pepper, then place them on top of the rice mixture. Pour teriyaki sauce over the chicken.
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Cover tightly with foil and bake for 40–45 minutes, or until chicken is cooked through and rice is tender.
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Remove foil and broil for 2–3 minutes to lightly crisp the chicken, if desired.
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Garnish with sliced green onions and sesame seeds before serving.
Notes
You can swap chicken thighs for chicken breasts if you prefer. Add more vegetables like bell peppers or broccoli for extra nutrition. Adjust sweetness of the sauce by reducing or increasing the honey.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 12g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg