Irresistible Baked Teriyaki Chicken and Rice Recipe for Dinner

Teriyaki chicken with its delightful Asian-inspired blend creates magic on dinner plates.

The robust flavors dance through each succulent bite, promising a memorable meal.

Weeknight cooking demands simple yet exceptional dishes that satisfy deeply.

Tender chicken pieces marinated in a rich, glossy sauce bring comfort to your table.

Home chefs appreciate recipes that deliver maximum taste with minimal effort.

Vibrant ingredients combine effortlessly, turning an ordinary evening into a culinary celebration.

This recipe guarantees a delicious journey that will impress everyone gathered around your dining space.

Why Baked Teriyaki Chicken And Rice Works

• Effortless One-Pan Meal: Simplify your cooking with this baked teriyaki chicken and rice dish that requires minimal prep and cleanup, making weeknight dinners a breeze.
• Quick Flavor Explosion: Homemade teriyaki sauce delivers a perfect balance of sweet, tangy, and savory notes that transform ordinary chicken into a restaurant-worthy meal in under an hour.
• Customizable Family Favorite: Easily swap vegetables or adjust spice levels to suit picky eaters, ensuring everyone at the table enjoys a delicious and nutritious dinner that comes together with minimal fuss.
• Meal Prep Champion: Prepare this dish in advance and reheat for quick lunches or dinners throughout the week, saving time and reducing daily cooking stress.

What Goes In Baked Teriyaki Chicken And Rice

• Chicken: The star of the dish, lean and protein-packed meat that absorbs teriyaki flavors beautifully. Choose boneless, skinless chicken breasts for even cooking.

• Soy Sauce, Honey, Rice Vinegar: Classic teriyaki flavor builders with sweet and tangy profile. Low-sodium soy sauce works well for less salt.
• Sesame Oil: Adds deep, nutty undertone to the sauce. Use toasted sesame oil for more intense flavor.
• Garlic, Ginger: Aromatic ingredients that provide sharp, warm notes to the teriyaki sauce. Fresh is always best for maximum flavor.

• Uncooked Rice: Foundation of the dish that cooks perfectly with chicken and broth. Long-grain white rice recommended for best texture.
• Frozen Vegetables: Quick and convenient way to add nutrition. Mixed vegetable blends work great.
• Chicken Broth: Provides moisture and additional flavor for rice cooking. Low-sodium options are excellent.

• Cornstarch: Helps thicken the teriyaki sauce for better coating.
• Salt, Pepper: Basic seasoning to enhance overall taste.
• Green Onions, Sesame Seeds: Optional garnish for extra freshness and crunch.

How To Make Baked Teriyaki Chicken And Rice

Step 1: Prepare the Oven

Heat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

Step 2: Create Tangy Teriyaki Sauce

• Soy sauce
• Honey
• Rice vinegar
• Sesame oil
• Minced garlic
• Freshly grated ginger

Bring the mixture to a gentle simmer over medium heat.

Step 3: Thicken the Sauce

• Water
• Cornstarch

Pour the cornstarch mixture into the simmering sauce. Continue cooking, stirring constantly, until the sauce becomes glossy and thick. Remove from heat and set aside.

Step 4: Layer the Rice Foundation

Spread uncooked rice evenly across the bottom of the prepared baking dish, creating a uniform base for the casserole.

Step 5: Add Vegetable Layer

• Salt
• Black pepper

Pour chicken broth over the rice and vegetables to help cook the rice.

Step 6: Position the Chicken

Carefully arrange chicken pieces on top of the rice and vegetable mixture. Pour about three-quarters of the teriyaki sauce over the chicken, ensuring good coverage.

Step 7: Bake to Perfection

• Rice is tender
• Chicken reaches an internal temperature of 165°F
• Vegetables are cooked through

Step 8: Create Golden Crispy Top

Remove the foil and switch the oven to broil. Broil for 2-3 minutes to create a beautiful golden-brown surface on the chicken.

Step 9: Final Touch and Serve

• Chopped green onions
• Toasted sesame seeds

Serve hot and enjoy your delicious meal!

Tips To Improve Baked Teriyaki Chicken And Rice

• Customize Sauce Sweetness: Adjust honey or brown sugar levels to match your preferred taste profile, ensuring a personalized teriyaki flavor that suits your palate.
• Prevent Dry Rice: Ensure precise liquid-to-rice ratio by covering the dish tightly with foil, trapping moisture and creating perfectly steamed rice with tender texture.
• Boost Vegetable Variety: Experiment with different frozen vegetable blends like mixed Asian vegetables or add fresh chopped bell peppers for extra nutrition and color.
• Optimize Chicken Browning: For a more appealing golden-brown chicken surface, extend broiling time slightly but watch carefully to prevent burning.
• Gluten-Free Adaptation: Substitute regular soy sauce with tamari or gluten-free soy sauce alternative to make the entire dish suitable for those with gluten sensitivities.

How To Keep Baked Teriyaki Chicken And Rice Fresh

• Refrigerate leftover baked teriyaki chicken and rice in an airtight container within two hours of cooking.
• Keep the meal fresh in the fridge for 3-4 days, ensuring maximum flavor and food safety.
• Seal containers tightly to prevent moisture loss and prevent other foods from absorbing the dish's aromas.
• When reheating, sprinkle a little extra chicken broth over the rice to restore moisture and prevent dryness.
• Microwave on medium power for 1-2 minutes, stirring halfway through to distribute heat evenly.
• Avoid freezing this dish, as rice tends to become mushy when thawed.
• For best quality, consume refrigerated leftovers within 48 hours of preparation.
• Always use clean utensils when serving to maintain food hygiene and prevent bacterial growth.

What Tastes Good With Baked Teriyaki Chicken And Rice

• Craft a Crisp Asian-Inspired Slaw: Prepare a tangy coleslaw with julienned cabbage, carrots, and a rice vinegar dressing to complement the teriyaki chicken's rich flavors.
• Pour the Perfect Sake Pairing: Select a chilled junmai sake with clean, light notes that will balance the sweet and savory teriyaki sauce without overwhelming the dish.
• Elevate with Pickled Vegetable Sides: Serve quick-pickled cucumber or daikon radish to add bright, acidic contrast to the tender chicken and smooth rice.
• Boost with Refreshing Green Tea: Brew a cold sencha green tea to cleanse the palate and provide a subtle, grassy backdrop that enhances the meal's umami profile.

Easy Changes For Baked Teriyaki Chicken And Rice

• Spicy Kick Teriyaki: Add red pepper flakes or sriracha to the teriyaki sauce for a hot, zesty flavor that makes taste buds dance.
• Coconut Rice Edition: Replace regular rice with coconut rice and add a splash of coconut milk to the chicken broth for a tropical touch.
• Quick Protein Swap: Substitute chicken with firm tofu or salmon for a different protein profile that keeps the core teriyaki essence intact.
• Garden Fresh Mix: Replace frozen vegetables with fresh seasonal vegetables like bell peppers, zucchini, and carrots for extra crunch and nutrition.

Baked Teriyaki Chicken And Rice Q&A

• What makes this teriyaki sauce special?

The homemade teriyaki sauce is a perfect blend of soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger, creating a rich, authentic flavor that’s far better than store-bought versions.

• Can I use different types of rice for this recipe?

While the recipe works best with white rice, you can substitute with brown rice, but you’ll need to adjust the cooking liquid and time accordingly to ensure the rice cooks properly.

• Is this dish good for meal prep?

Absolutely! This one-pan chicken and rice bake is perfect for meal prepping. It holds up well in the refrigerator and can be easily reheated for quick lunches or dinners during the week.

• How do I ensure the chicken doesn't dry out?

The combination of covering the dish with foil and using the teriyaki sauce helps keep the chicken moist. Just be sure to check the internal temperature reaches 165F to ensure it’s fully cooked without overcooking.

Baked Teriyaki Chicken And Rice Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 35 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Sizzling teriyaki chicken and rice bring Japanese-inspired comfort to dinner tables with bold, umami-rich flavors. This simple yet elegant one-pan meal offers home cooks a quick gateway to delicious international cuisine you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (680 grams) boneless, skinless chicken thighs or breasts

Sauce and Seasonings:

• 0.5 cup (120 milliliters) low-sodium soy sauce
• 0.25 cup (60 milliliters) honey or brown sugar
• 2 tablespoons (30 milliliters) rice vinegar
• 2 tablespoons (30 milliliters) water
• 1 tablespoon (15 milliliters) cornstarch
• 2 teaspoons (10 milliliters) sesame oil
• 2 cloves garlic, minced
• 1 teaspoon (5 milliliters) fresh ginger, grated
• 0.5 teaspoon (2.5 milliliters) salt
• 0.25 teaspoon (1.25 milliliters) black pepper

Base and Vegetables:

• 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

Garnish (Optional):

• 2 green onions, sliced
• Sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a 9×13-inch baking dish by lightly coating with cooking spray and set the oven temperature to 375F (190C).
2. Create the teriyaki sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan. Heat until the mixture begins to simmer.
3. Whisk water and cornstarch together, then incorporate into the simmering sauce. Continue cooking until the sauce thickens and becomes glossy, approximately 12 minutes. Remove from heat and set aside.
4. Distribute uncooked rice evenly across the bottom of the prepared baking dish, ensuring a uniform layer.
5. Scatter frozen vegetables over the rice, then carefully pour chicken broth around the surface. Season with a light sprinkle of salt and pepper.
6. Gently place chicken pieces atop the rice and vegetable mixture, making sure they are evenly distributed.
7. Pour approximately three-quarters of the prepared teriyaki sauce over the chicken and rice, reserving the remaining sauce for later serving.
8. Securely cover the baking dish with aluminum foil, creating a tight seal to trap moisture during cooking.
9. Bake in the preheated oven for 45-50 minutes, monitoring until the rice becomes tender and the chicken reaches an internal temperature of 165F.
10. Optional: Remove the foil and broil for 2-3 minutes to achieve a golden-brown chicken surface.
11. Before serving, drizzle the reserved teriyaki sauce over the dish and garnish with chopped green onions and sesame seeds.

Notes

• Customize the teriyaki sauce by adjusting honey or brown sugar levels for a sweeter or less sweet profile.
• Swap chicken breasts with thighs for more moisture and richer flavor, perfect for those preferring juicier meat.
• Use low-sodium soy sauce and reduced-sodium chicken broth to control salt intake for health-conscious eaters.
• For gluten-free version, replace regular soy sauce with tamari and ensure cornstarch is certified gluten-free.

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

Nutrition

• Serving Size: 4
• 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