Pin It I threw this together on a Wednesday night when I was too tired to babysit a skillet. The idea of everything cooking in one dish while I sat down felt like a small miracle. When I pulled the foil off halfway through and smelled the garlic and ginger mingling with the soy sauce, I realized I'd stumbled onto something I'd want to make again and again. My partner wandered into the kitchen asking what smelled so good, and I just shrugged and said, "Dinner's handling itself."
The first time I made this for friends, I worried the rice wouldn't cook through or the chicken would dry out. Instead, I opened the oven to find perfectly tender thighs resting on fluffy rice with vegetables that still had a bit of snap. One friend asked for the recipe before she even finished her plate. I've been making it for weeknight dinners and casual gatherings ever since.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay moist during baking and soak up the teriyaki sauce better than breasts, though breasts work if you reduce the time slightly.
- Long-grain white rice: Rinsing it removes excess starch so the rice doesn't turn gummy under all that sauce.
- Broccoli florets: They soften just enough in the oven without turning to mush, and they catch little pockets of sauce.
- Sliced carrots: Thin slices cook evenly and add a touch of sweetness that balances the salty teriyaki.
- Red bell pepper: Diced small, it adds color and a subtle fruity note that brightens the whole dish.
- Spring onions: Save some greens for garnish because the fresh bite at the end cuts through the richness.
- Garlic and fresh ginger: Grating the ginger instead of slicing it spreads the flavor evenly through the sauce.
- Low-sodium soy sauce: Using low-sodium lets you control the saltiness, especially since the sauce reduces a bit in the oven.
- Honey and brown sugar: Together they give the teriyaki that sticky sweetness without being cloying.
- Rice vinegar: A splash of acidity keeps the sauce from tasting flat.
- Sesame oil: Just a tablespoon brings a nutty depth that makes the whole dish smell incredible.
- Cornstarch: Whisked into the broth, it thickens the sauce just enough to cling to the rice and chicken.
- Chicken broth: Low-sodium broth cooks the rice and becomes the base of the sauce, so it does double duty.
- Toasted sesame seeds: A sprinkle at the end adds a little crunch and makes it look like you put in extra effort.
Instructions
- Prep the oven and dish:
- Heat your oven to 375°F and lightly grease a 9x13-inch baking dish. This size gives everything room to cook evenly without crowding.
- Make the teriyaki sauce:
- In a saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Pour in the chicken broth and whisk until smooth, then heat over medium, stirring constantly, until the sauce thickens slightly, about 2 to 3 minutes.
- Layer the rice and vegetables:
- Spread the rinsed rice evenly across the bottom of your prepared dish. Scatter the broccoli, carrots, and red bell pepper over the rice so they cook gently under the chicken.
- Arrange the chicken and pour the sauce:
- Place the chicken thighs on top of the vegetables, spacing them out. Pour the warm teriyaki sauce evenly over everything, making sure the rice is well coated.
- Cover and bake:
- Cover the dish tightly with aluminum foil and bake for 30 minutes. The foil traps steam and helps the rice cook through without drying out.
- Finish uncovered:
- Remove the foil, scatter most of the sliced spring onions over the top, and bake uncovered for another 15 minutes. The chicken should reach 165°F inside and the rice should be tender.
- Rest and garnish:
- Let the dish rest for 5 minutes before serving. Sprinkle with toasted sesame seeds and the reserved spring onion greens for a fresh finish.
Pin It One evening, I served this to my sister who claimed she didn't like one-pot meals because they always tasted muddy. She ate two helpings and admitted the rice tasted better than any side dish she'd ever made separately. I reminded her of that every time she asked for the recipe after that.
Swaps and Add-Ins
You can toss in snap peas, mushrooms, or zucchini alongside the other vegetables without changing the cooking time. If you want a spicier version, stir a teaspoon of sriracha into the teriyaki sauce before pouring it over the rice. I've also swapped the chicken thighs for tofu cubes when cooking for vegetarian friends, just press the tofu well and reduce the final bake by a few minutes.
Serving Suggestions
This dish is filling on its own, but I like to serve it with a simple cucumber salad dressed in rice vinegar for a cool contrast. A crisp, dry Riesling pairs beautifully if you're pouring wine, or just stick with iced green tea for a casual dinner. Leftovers reheat perfectly in the microwave, and I sometimes pack them in a container for lunch the next day.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. The rice will soak up more sauce as it sits, which only makes it tastier. Reheat individual portions in the microwave with a damp paper towel over the top to keep everything moist, or warm the whole dish covered in a 350°F oven for about 15 minutes.
- Add a splash of water or broth before reheating if the rice looks dry.
- You can freeze portions for up to a month, just thaw overnight in the fridge before reheating.
- Garnish with fresh spring onions and sesame seeds after reheating to bring back that just-made look.
Pin It This recipe taught me that weeknight cooking doesn't have to mean compromise. Sometimes the simplest method delivers the most satisfying result, and that's a lesson worth keeping close.
Recipe FAQs
- → Can I use chicken breasts instead?
Yes, chicken breasts can replace thighs but reduce baking time by 5-7 minutes to keep them moist and tender.
- → What vegetables work best in this dish?
Broccoli, carrots, and red bell peppers provide great color and texture, but snap peas, mushrooms, or zucchini are excellent alternatives.
- → How do I thicken the teriyaki sauce?
Cornstarch mixed into the sauce while heating helps achieve a slightly thickened, glossy consistency that coats the chicken and rice well.
- → Is there a way to add spice to the dish?
Adding a dash of sriracha or chili flakes to the teriyaki sauce before baking offers a pleasant spicy kick.
- → What side drinks pair well with this meal?
A crisp, dry Riesling or iced green tea complements the savory and sweet flavors perfectly.