Save My neighbor knocked on my door one Tuesday holding a foil-covered dish and said, Try this before I eat the whole thing myself. It was teriyaki chicken baked over rice, everything soaked in glossy sauce, and I stood there with a fork eating it cold. The next week I made my own version, and now it shows up on my table at least twice a month.
I made this the night my sister came over after a long shift at the hospital. She sat at the counter while I pulled the dish out of the oven, and the smell of sesame and ginger filled the whole kitchen. She ate two servings without saying much, then leaned back and said, This is exactly what I needed. Thats when I knew it was a keeper.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicy even after 45 minutes in the oven, and they soak up the teriyaki better than breasts ever could.
- Long-grain white rice: Rinse it well or the dish will turn gummy; I learned that the hard way on my second attempt.
- Broccoli florets: They steam perfectly under the foil and come out bright green with just a little bite left.
- Sliced carrots: Cut them thin so they cook through without staying crunchy in the middle.
- Red bell pepper: Adds a pop of color and a slight sweetness that balances the salty teriyaki.
- Spring onions: Half go in before baking, half get scattered on top for a fresh, sharp finish.
- Garlic and ginger: Fresh is worth it here; the flavor is warmer and more alive than anything from a jar.
- Low-sodium soy sauce: Regular soy sauce made my first batch too salty to enjoy, so I switched and never looked back.
- Honey and brown sugar: Together they give the sauce that sticky, caramelized glaze you see at restaurants.
- Rice vinegar: A tablespoon cuts through the sweetness and keeps everything balanced.
- Sesame oil: Just a little bit makes the whole dish smell like something from a street market.
- Cornstarch: Thickens the sauce so it clings to the chicken and rice instead of pooling at the bottom.
- Chicken broth: This is what cooks the rice, so use low-sodium or the whole thing will taste like a salt lick.
- Toasted sesame seeds: Optional, but they add a nutty crunch that makes every bite a little more interesting.
Instructions
- Preheat and prep the dish:
- Set your oven to 375°F and lightly grease a 9x13-inch baking dish. I use a little sesame oil for this because it adds flavor from the start.
- Make the teriyaki sauce:
- Whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch in a saucepan, then stir in the chicken broth. Heat it over medium, stirring constantly, until it thickens just enough to coat the back of a spoon, about 2 to 3 minutes.
- 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. Dont worry if it looks crowded; everything shrinks as it cooks.
- Add the chicken and sauce:
- Place the chicken thighs on top of the vegetables, then pour the warm teriyaki sauce over everything, making sure it reaches the edges. The rice needs that liquid to cook through.
- Cover and bake:
- Cover the dish tightly with foil and bake for 30 minutes. The foil traps the steam and keeps the chicken from drying out.
- Finish uncovered:
- Remove the foil, scatter most of the 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 golden and sticky.
- Rest and garnish:
- Let the dish sit for 5 minutes before serving so the rice can soak up the last of the sauce. Sprinkle with sesame seeds and the reserved spring onion greens.
Save One night I made this for a friend who said she didnt like chicken thighs. She finished her plate, then quietly asked if she could take the leftovers home. Sometimes a dish just wins people over without trying.
Variations That Work
You can swap the thighs for chicken breasts if thats what you have, but cut the final baking time by about 5 minutes or theyll dry out. I also tried this with snap peas and mushrooms once when I had them in the fridge, and both worked beautifully. If you like heat, whisk a teaspoon of sriracha into the teriyaki sauce before pouring it over everything.
What to Serve With It
This is a complete meal on its own, but sometimes I serve it with a simple cucumber salad dressed in rice vinegar and a pinch of sugar. A crisp, dry Riesling pairs surprisingly well, or just pour yourself a glass of iced green tea and call it dinner.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. I reheat individual portions in the microwave with a damp paper towel on top so the rice doesnt turn hard. You can also reheat the whole dish covered in foil at 350°F for about 20 minutes.
- Freeze portions in freezer-safe containers for up to two months if you want to meal prep.
- Thaw overnight in the fridge before reheating for the best texture.
- Add a splash of broth or water when reheating if the rice seems dry.
Save This dish has become my go-to when I want something that feels special but doesnt ask much of me. Every time I make it, someone asks for the recipe, and I always tell them the same thing: Just make it once, and youll understand.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well but reduce baking time by 5-7 minutes to avoid drying out.
- → What vegetables complement this dish?
Broccoli, carrots, and red bell peppers are perfect choices; snap peas or mushrooms are great additions too.
- → How is the teriyaki sauce thickened?
Cornstarch is whisked into the sauce to achieve a smooth, slightly thickened consistency before baking.
- → Can I add spiciness to the dish?
Yes, a dash of sriracha mixed into the teriyaki sauce adds a pleasant kick.
- → What garnishes enhance the flavor and presentation?
Toasted sesame seeds and reserved spring onion greens provide texture and vibrant color.