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
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
Instructions
- Prepare a 9×13-inch baking dish by lightly coating with cooking spray and set the oven temperature to 375F (190C).
- 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.
- 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.
- Distribute uncooked rice evenly across the bottom of the prepared baking dish, ensuring a uniform layer.
- Scatter frozen vegetables over the rice, then carefully pour chicken broth around the surface. Season with a light sprinkle of salt and pepper.
- Gently place chicken pieces atop the rice and vegetable mixture, making sure they are evenly distributed.
- Pour approximately three-quarters of the prepared teriyaki sauce over the chicken and rice, reserving the remaining sauce for later serving.
- Securely cover the baking dish with aluminum foil, creating a tight seal to trap moisture during cooking.
- Bake in the preheated oven for 45-50 minutes, monitoring until the rice becomes tender and the chicken reaches an internal temperature of 165F.
- Optional: Remove the foil and broil for 2-3 minutes to achieve a golden-brown chicken surface.
- 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