Pin it I started making this teriyaki bake on a rainy Wednesday when I had a fridge full of random vegetables and no energy for multiple pans. The idea of throwing everything into one dish and letting the oven do the work felt like a small rebellion against complicated weeknight dinners. When I pulled it out, the kitchen smelled like a street market in Tokyo, and the rice had soaked up every bit of that glossy sauce. My partner walked in, looked at the dish, and said it tasted better than our favorite takeout spot. I've been making it ever since, tweaking the vegetables depending on what's around.
The first time I brought this to a potluck, I wasn't sure anyone would go for a casserole-style teriyaki dish. But within twenty minutes, the pan was scraped clean, and three people asked for the recipe. One friend told me she made it the following week and her kids, who normally reject anything green, ate the broccoli without complaint. There's something about the way the sauce clings to every grain of rice and seeps into the vegetables that makes it feel comforting and exciting at the same time.
Ingredients
- Boneless, skinless chicken thighs: Thighs stay juicier than breasts during baking and soak up the teriyaki glaze without drying out.
- Long-grain white rice: Rinsing it removes excess starch so the grains cook up fluffy instead of gummy.
- Broccoli florets: They roast just enough to get tender but still hold a little bite, adding texture to every forkful.
- Sliced carrots: Cut them thin so they soften completely and pick up the sweetness from the honey in the sauce.
- Red bell pepper: Adds a pop of color and a slight char around the edges that balances the savory soy.
- Spring onions: Use the white and light green parts in the bake, then scatter the dark greens on top for a fresh, sharp finish.
- Garlic and ginger: Fresh is essential here because they bloom in the sauce and give it that authentic, aromatic depth.
- Low-sodium soy sauce: You control the salt level and avoid the dish tasting too intense or one-note.
- Honey and brown sugar: Together they create a glaze that caramelizes slightly under the heat and clings to the chicken.
- Rice vinegar: Cuts through the sweetness with a gentle tang that keeps the sauce balanced.
- Sesame oil: Just a tablespoon adds a rich, toasty note that makes the whole dish smell incredible.
- Cornstarch: Thickens the sauce just enough so it coats everything instead of pooling at the bottom.
- Low-sodium chicken broth: The rice absorbs it as it bakes, turning soft and infused with teriyaki flavor.
- Toasted sesame seeds: A small detail, but they add a nutty crunch that makes the presentation feel restaurant-quality.
Instructions
- Prep the baking dish:
- Preheat your oven to 375°F and lightly grease a 9x13-inch ovenproof dish. This prevents the rice from sticking and makes cleanup easier later.
- Make the teriyaki sauce:
- In a saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch, then stir in the chicken broth until smooth. Heat over medium, stirring constantly, until the sauce thickens slightly, about 2 to 3 minutes, then remove from heat.
- Layer the rice and vegetables:
- Spread the rinsed rice evenly across the bottom of the dish, then scatter the broccoli, carrots, and red bell pepper over the top. This layering ensures the rice cooks evenly and the vegetables steam perfectly.
- Add the chicken and sauce:
- Place the chicken thighs on top of the vegetables, then pour the warm teriyaki sauce evenly over everything. The sauce will seep down through the layers as it bakes.
- Bake covered:
- Cover the dish tightly with aluminum foil and bake for 30 minutes. The foil traps steam, which cooks the rice and keeps the chicken moist.
- 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 an internal temperature of 165°F and the rice should be tender.
- Rest and garnish:
- Let the dish rest for 5 minutes before serving so the sauce settles and the flavors meld. Garnish with toasted sesame seeds and reserved spring onion greens for a fresh, bright finish.
Pin it One evening, I made this for my mom after she had a long day at work. She sat at the table, took one bite, and said it reminded her of the teriyaki rice bowls we used to get at a little shop near her office years ago. We ended up talking for an hour about food memories while finishing the whole pan together. That's when I realized this dish isn't just easy, it's the kind of meal that makes people slow down and savor the moment.
Swapping Ingredients
If you prefer chicken breasts, use them, but reduce the baking time by 5 to 7 minutes so they don't dry out. I've also swapped in snap peas, mushrooms, and zucchini depending on what's in season, and every version has been delicious. For a spicier version, whisk a teaspoon of sriracha into the teriyaki sauce before pouring it over the dish.
Serving Suggestions
This pairs beautifully with a crisp, dry Riesling or a cold glass of iced green tea. I like to serve it straight from the baking dish with a big spoon so everyone can dig in family-style. Leftovers reheat perfectly in the microwave and somehow taste even better the next day when the flavors have had time to deepen.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to keep the rice from drying out, then cover and microwave until warmed through. I've also frozen individual portions wrapped tightly in foil, and they thaw beautifully for quick lunches.
- Always let the dish cool completely before sealing it to avoid condensation and sogginess.
- Reheat gently to preserve the texture of the chicken and vegetables.
- Garnish with fresh spring onions and sesame seeds after reheating for a just-made feel.
Pin it This recipe has become my go-to whenever I want something comforting, flavorful, and low-effort all at once. I hope it brings the same warmth and ease to your table that it's brought to mine.
Recipe FAQs
- → Can I substitute chicken thighs with chicken breasts?
Yes, you can use chicken breasts instead. Reduce baking time by 5-7 minutes to prevent dryness and ensure juicy results.
- → What vegetables complement this dish best?
Broccoli, carrots, and red bell peppers provide a great balance of texture and flavor. You can also add snap peas, mushrooms, or zucchini for variety.
- → How can I thicken the teriyaki sauce effectively?
The sauce is thickened by whisking cornstarch into the broth mixture and heating gently until it coats the back of a spoon.
- → Is it possible to make this dish spicier?
Adding a dash of sriracha or chili flakes to the teriyaki sauce before baking provides a subtle spicy kick.
- → What serving suggestions enhance this dish?
Garnish with toasted sesame seeds and spring onion greens. It pairs well with a crisp dry Riesling or iced green tea for a refreshing complement.