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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 375F (190C) and prepare a 9×13-inch baking dish with light cooking spray, ensuring even coverage.
- 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.
- 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.
- 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.
- 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.
- 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