One-Pot Teriyaki Chicken Rice (Print Version)

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

# What You Need:

→ Poultry

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

→ Rice & Grains

02 - 1 cup long-grain white rice, rinsed (approximately 7 oz)

→ Vegetables

03 - 1 cup broccoli florets (approximately 5 oz)
04 - 1 cup sliced carrots (approximately 4 oz)
05 - 1/2 cup diced red bell pepper (approximately 2.6 oz)
06 - 3 spring onions, sliced, reserve 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

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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a large 9x13 inch ovenproof baking dish.
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, stirring, until slightly thickened, about 2 to 3 minutes. Remove from heat.
03 - Spread the 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 the 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 15 more minutes until chicken reaches an 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 Tips:

01 -
  • Everything cooks in one dish, so theres almost nothing to clean up after dinner.
  • The rice soaks up all the teriyaki sauce and turns into the best part of the meal.
  • It tastes like takeout but costs half as much and uses ingredients you probably already have.
02 -
  • Do not skip rinsing the rice; I forgot once and ended up with a gluey mess that stuck to the bottom of the pan.
  • Check the chicken with a thermometer because ovens vary, and nobody wants undercooked poultry hiding under vegetables.
  • If the rice looks dry after 30 minutes, add a splash of broth before you put it back in uncovered.
03 -
  • Use a glass or ceramic baking dish instead of metal; it heats more evenly and the cleanup is easier.
  • Let the sauce cool for a minute before pouring it over the rice so it doesnt instantly evaporate on contact.
  • Double the recipe and freeze half; future you will thank you on a busy Wednesday night.
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