Zesty Baked Teriyaki Chicken and Rice Recipe for Dinner Joy

Weeknight dinners demand something special, and this baked teriyaki chicken rice recipe delivers pure comfort.

Tender chicken swimming in homemade teriyaki sauce creates a mouthwatering meal that instantly satisfies.

The rich, savory flavors blend perfectly with fluffy rice, making every bite a delightful experience.

Simple ingredients transform into an extraordinary dish that feels like a restaurant-quality meal prepared right in your kitchen.

Each forkful brings a harmony of sweet and tangy notes that dance across your palate.

You’ll love how easily this recipe comes together with minimal prep and maximum flavor.

Prepare to be impressed by this foolproof dinner that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: 400 kcal

Servings: 5

Ingredients For Baked Teriyaki Chicken and Rice

• Soy Sauce: Delivers rich umami depth and authentic Asian flavor profile.
• Honey: Provides natural sweetness and helps create glossy sauce texture.
• Rice Vinegar: Adds tangy brightness and balances overall sauce complexity.
• Sesame Oil: Introduces nutty, aromatic undertones characteristic of Asian cuisine.
• Garlic: Delivers robust, pungent flavor foundation for teriyaki sauce.
• Ginger: Contributes warm, spicy notes with subtle zingy undertone.
• Cornstarch: Acts as thickening agent to create silky, clingy sauce consistency.
• Water: Helps dissolve cornstarch and adjust sauce viscosity.

• Chicken: Select boneless, skinless pieces for even cooking and easier preparation.
• Rice: Choose medium-grain white rice for optimal absorption and tender texture.
• Chicken Broth: Enhances rice flavor and ensures moisture during baking process.

• Frozen Vegetables: Provides convenient, nutritious mix with minimal prep work.
• Green Onions: Offers fresh, crisp finishing touch with mild onion flavor.
• Sesame Seeds: Introduces delicate crunch and visual appeal to final dish.
• Salt: Balances and elevates overall seasoning profile.
• Black Pepper: Adds subtle warmth and mild spiciness.

Tools For Teriyaki Chicken & Rice

• Baking Dish (9×13-inch): Essential for layering rice, vegetables, and chicken.
• Small Saucepan: Perfect for creating and simmering teriyaki sauce.
• Small Bowl: Used for mixing cornstarch and water.
• Whisk: Helps blend cornstarch mixture smoothly.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.
• Aluminum Foil: Covers dish during baking to retain moisture.
• Optional Broiler Pan: Provides additional browning at the end.
• Cutting Board: For chopping green onions if garnishing.
• Sharp Knife: Useful for any chopping needs.

Instructions To Bake Teriyaki Chicken

• Prep Your Cooking Space

Grab a 9×13-inch baking dish and give it a quick spray of cooking oil. Set your oven to warm up at 375°F.

• Whip Up the Flavor Sauce

In a small pot, combine soy sauce, honey, rice vinegar, sesame oil, crushed garlic, and grated ginger. Let it bubble gently. Mix water and cornstarch in a separate bowl, then stir into the sauce. Simmer until it thickens into a glossy glaze.

• Layer the Base

Spread uncooked rice across the bottom of your baking dish. Scatter frozen vegetables over the rice, then pour chicken broth on top. Sprinkle a dash of salt and pepper.

• Add the Star Protein

Nestle chicken pieces on top of the rice and veggies. Pour most of the teriyaki sauce over everything, saving a little for the final touch.

• Bake to Perfection

Cover the dish tightly with foil and slide into the oven. Bake for 45-50 minutes until rice is tender and chicken is fully cooked.

• Create a Golden Finish

Remove the foil and switch to broil. Let the top crisp up for 2-3 minutes for a beautiful golden color.

• Serve and Garnish

Drizzle the remaining teriyaki sauce over the dish. Sprinkle with chopped green onions and sesame seeds if you’re feeling fancy.

Teriyaki Tips & Variations

• Quick Prep Magic: Chop garlic and ginger ahead of time and store in small containers to speed up the cooking process and make weeknight dinners easier.
• Make-Ahead Meal Prep: Assemble the entire dish earlier in the day, cover, and refrigerate until ready to bake – perfect for busy families needing convenient dinner solutions.
• Dietary Swap Options: Replace chicken with tofu for a vegetarian version, or use cauliflower rice for a low-carb alternative that keeps all the delicious teriyaki flavor.
• Spice Level Adjustment: Add red pepper flakes or sriracha to the teriyaki sauce for extra heat, or keep it mild for sensitive palates by reducing or omitting spicy elements.
• Protein Flexibility: Swap chicken thighs for chicken breasts or use bone-in chicken pieces for a different texture and potentially more succulent results that work well with the teriyaki sauce.

How To Serve Teriyaki Chicken and Rice

• Cozy Dinner Companion: Serve this baked teriyaki chicken with a fresh cucumber salad for a crisp, cool contrast to the warm, savory dish.
• Garnish Galore: Sprinkle extra sesame seeds and thinly sliced green onions over the top to add a pop of color and fresh, nutty flavor that elevates the entire meal.
• Side Dish Delight: Pair with steamed edamame or a light miso soup to create a complete Japanese-inspired dinner that balances the rich teriyaki chicken and rice.
• Leftover Magic: Transform any remaining chicken and rice into a quick lunch wrap or cold salad the next day, drizzling with the reserved teriyaki sauce for extra zesty flavor.

Store It Right: Teriyaki Chicken

• Smart Meal Prep Strategy: Cook double the recipe and portion into airtight containers for quick lunches throughout the week, saving time and reducing daily cooking stress.
• Refrigeration Wisdom: Store leftover chicken and rice in sealed containers within 2 hours of cooking, keeping fresh for 3-4 days in the refrigerator at or below 40F.
• Freezer-Friendly Approach: Freeze individual servings in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently in the microwave or oven, adding a splash of chicken broth to maintain moisture.
• Reheating Magic: When warming refrigerated leftovers, sprinkle a few tablespoons of chicken broth over the dish to prevent dryness. Heat in a covered microwave-safe dish at 50% power to ensure even warming and prevent rubbery chicken texture.

Tasty Baked Teriyaki Chicken And Rice Recipe

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4.6 from 32 reviews

• Total Time: 1 hour 5 minutes
• Yield: 5 1x

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Description

Delectable baked teriyaki chicken and rice beckons with savory Japanese-inspired flavors. Marinated chicken thighs nestle alongside fluffy rice, promising a simple yet satisfying meal you’ll eagerly savor.

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Ingredients

Scale 1x2x3x

• 1.5 pounds (680 grams) boneless, skinless chicken thighs or breasts
• 1 cup (240 milliliters) long-grain white rice, uncooked
• 2 cups (480 milliliters) low-sodium chicken broth
• 1 cup (240 milliliters) frozen peas and carrots
• 0.5 cup (120 milliliters) low-sodium soy sauce
• 0.25 cup (60 milliliters) honey or brown sugar
• 2 tbsps (30 milliliters) rice vinegar
• 2 tbsps (30 milliliters) water
• 1 tbsp (15 milliliters) cornstarch
• 2 tsps (10 milliliters) sesame oil
• 2 cloves garlic, minced
• 1 tsp (5 milliliters) fresh ginger, grated
• 0.5 tsp (2.5 milliliters) salt
• 0.25 tsp (1.25 milliliters) black pepper
• 2 green onions, sliced
• Sesame seeds

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Instructions

1. Preparation: Preheat oven to 375F (190C) and prepare a 9×13-inch baking dish with light cooking spray, ensuring even coverage.
2. Teriyaki Sauce Creation: Combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan. Whisk water and cornstarch, then integrate into the simmering mixture. Cook until the sauce transforms into a glossy, thickened consistency, approximately 12 minutes. Set aside.
3. Layering Foundation: Spread uncooked rice across the baking dish, creating an even base. Distribute frozen vegetables over the rice, then gently pour chicken broth around the surface. Season with salt and pepper.
4. Protein Placement: Arrange chicken pieces uniformly across the rice and vegetable layer. Generously drizzle three-quarters of the teriyaki sauce over the entire dish, reserving the remaining sauce for final garnishing.
5. Baking Process: Seal the baking dish tightly with aluminum foil and bake for 45-50 minutes. Verify chicken’s internal temperature reaches 165F and rice becomes tender. Optional: Uncover and broil for 2-3 minutes to achieve a golden-brown chicken exterior.
6. Finishing Touch: Before serving, drizzle reserved teriyaki sauce and sprinkle chopped green onions and sesame seeds as a vibrant garnish.

Notes

• Balance Rice Moisture: Add an extra 1/4 cup of chicken broth to prevent rice from drying out during long baking time.
• Prevent Vegetable Mushiness: Use frozen mixed vegetables with larger, firmer pieces like carrots and peas to maintain texture and avoid overcooking.
• Enhance Flavor Depth: Marinate chicken in half of the teriyaki sauce for 30 minutes before baking to infuse deeper flavor profiles and tenderize meat.
• Gluten-Free Adaptation: Substitute regular soy sauce with tamari or gluten-free soy sauce, and ensure cornstarch is certified gluten-free for sensitive diets.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 5
• Calories: 400
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 8 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 90 mg