One-Pot Teriyaki Chicken Rice (Printable)

Tender chicken, fluffy rice, and crisp vegetables baked with a savory teriyaki glaze for an easy meal.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken thighs (about 21 oz), trimmed

→ Rice & Grains

02 - 1 cup long-grain white rice (7 oz), rinsed

→ Vegetables

03 - 1 cup broccoli florets (5.3 oz)
04 - 1 cup sliced carrots (4.2 oz)
05 - 1/2 cup diced red bell pepper (2.6 oz)
06 - 3 spring onions, sliced (reserve some greens for garnish)
07 - 2 cloves garlic, minced
08 - 1 teaspoon grated fresh ginger

→ Teriyaki Sauce

09 - 1/3 cup low-sodium soy sauce (2.7 fl oz)
10 - 2 tablespoons honey
11 - 1 tablespoon brown sugar
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon sesame oil
14 - 1 tablespoon cornstarch
15 - 1 3/4 cups low-sodium chicken broth (14.1 fl oz)

→ Garnish

16 - 1 tablespoon toasted sesame seeds
17 - Reserved spring onion greens

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch ovenproof baking dish.
02 - In a saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Gradually add chicken broth and heat over medium, stirring until slightly thickened, about 2-3 minutes. Remove from heat.
03 - Spread rinsed rice evenly on bottom of dish. Layer broccoli, carrots, and red bell pepper over rice.
04 - Arrange chicken thighs on top of vegetables and pour teriyaki sauce evenly over all ingredients.
05 - Cover dish tightly with aluminum foil and bake for 30 minutes.
06 - Remove foil, scatter most sliced spring onions on top, and bake uncovered for 15 minutes or until chicken reaches 165°F internally and rice is tender.
07 - Allow to rest for 5 minutes. Garnish with toasted sesame seeds and reserved spring onion greens before serving.

# Expert Tips:

01 -
  • Everything cooks in one dish, so cleanup is just a quick rinse and you're done.
  • The rice gets incredibly fluffy and flavorful because it steams right in the teriyaki sauce.
  • You can use whatever vegetables are sitting in your crisper drawer and it still turns out delicious.
  • It reheats beautifully the next day, sometimes even better than fresh.
02 -
  • Rinse the rice thoroughly until the water runs clear, or it will turn sticky and clumpy instead of fluffy.
  • Don't skip the foil cover in the first stage, or the rice won't cook through and the chicken will dry out.
  • Let the dish rest after baking so the liquid gets absorbed evenly and every bite is perfectly moist.
03 -
  • Make the teriyaki sauce ahead and store it in the fridge for up to a week so you can throw this together even faster on busy nights.
  • Use a meat thermometer to check the chicken instead of guessing, it takes the anxiety out of baking poultry.
  • Toast the sesame seeds in a dry skillet for 30 seconds before sprinkling them on top, it brings out their nutty flavor and makes the dish look polished.
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