Save I threw this together on a Wednesday night when the fridge was half-empty and I needed something fast but satisfying. The chicken thighs were thawing in the sink, rice sat in the cupboard, and a few sad vegetables waited in the crisper drawer. I whisked together what I thought might pass for teriyaki sauce, dumped everything into one dish, and slid it into the oven. An hour later, the kitchen smelled like a restaurant, and my family looked up from their phones for the first time all week.
The first time I made this, my neighbor knocked on the door just as I pulled the foil off for the final bake. She stood there sniffing the air and asked if I was hosting a dinner party. I laughed and told her it was just a random weeknight meal. She didnt believe me until I showed her the single dirty saucepan sitting in the sink.
Ingredients
- Boneless, skinless chicken thighs: These stay moist and tender in the oven, and their fat keeps the dish rich without drying out like breasts sometimes do.
- Long-grain white rice: Rinsing it removes excess starch so the grains stay fluffy and separate instead of gummy.
- Broccoli florets: They soften just enough in the covered bake and pick up the savory sauce without turning to mush.
- Sliced carrots: Cut them thin so they cook through in the same time as the rice and chicken.
- Red bell pepper: Adds a pop of color and a subtle sweetness that balances the salty teriyaki.
- Spring onions: Use the white and light green parts in the dish and save the dark greens for a fresh, bright garnish at the end.
- Garlic and ginger: Fresh is best here, the aroma blooms in the sauce and fills the whole kitchen.
- Low-sodium soy sauce: You can control the salt level better, and it wont overpower the other flavors.
- Honey and brown sugar: Together they create that sticky, glossy sweetness teriyaki is known for.
- Rice vinegar: A splash of tang cuts through the richness and keeps everything balanced.
- Sesame oil: Just a tablespoon brings a toasty, nutty depth that ties the whole sauce together.
- Cornstarch: Thickens the sauce so it clings to the chicken and rice instead of pooling at the bottom of the dish.
- Low-sodium chicken broth: The base of the sauce and the liquid that steams the rice to perfection.
- Toasted sesame seeds: A crunchy, nutty finish that makes the dish look and taste restaurant-quality.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a large baking dish so nothing sticks. This step takes thirty seconds but saves you from scrubbing later.
- Make the teriyaki sauce:
- Whisk soy sauce, honey, brown sugar, vinegar, sesame oil, garlic, ginger, and cornstarch in a saucepan, then stir in the broth and heat until it thickens slightly. The sauce should coat the back of a spoon and smell sweet and savory.
- Layer the rice and vegetables:
- Spread rinsed rice evenly in the dish, then scatter broccoli, carrots, and bell pepper on top. The rice goes on the bottom so it absorbs all the drippings.
- Add the chicken and sauce:
- Nestle the chicken thighs on top of the vegetables and pour the warm teriyaki sauce over everything. Make sure the rice is submerged so it cooks through.
- Cover and bake:
- Seal the dish tightly with foil and bake for thirty minutes. The steam trapped inside cooks the rice and keeps the chicken moist.
- Finish uncovered:
- Remove the foil, sprinkle most of the spring onions over the top, and bake for another fifteen minutes until the chicken reaches 165°F and the top gets a little caramelized. Let it rest for five minutes before serving.
Save My son, who usually picks at vegetables, scraped his plate clean and asked if we could have this again the next night. I told him we could, but only if he helped me slice the carrots. He agreed, and now its become our Sunday ritual, him at the counter with a butter knife and me whisking the sauce while we talk about his week.
Swaps and Variations
If you only have chicken breasts, use them but cut the final bake time by five to seven minutes or theyll dry out. I once added snap peas and mushrooms when I had extra in the fridge, and they folded right in without any fuss. A squirt of sriracha into the teriyaki sauce gives it a spicy kick that my husband loves but the kids tolerate.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in the microwave with a damp paper towel over the top so the rice doesnt turn hard. I sometimes chop up the chicken and toss everything into a hot skillet for a quick fried rice the next day.
Serving Suggestions
This dish is filling on its own, but a side of steamed edamame or a quick cucumber salad with rice vinegar adds a fresh crunch. I like pouring iced green tea or pairing it with a crisp, dry Riesling if its the weekend and I want to feel fancy.
- Sprinkle extra sesame seeds and spring onion greens right before serving for color and texture.
- Let everyone build their own bowls at the table so kids can skip vegetables they dont like.
- Double the sauce recipe and keep extra in a jar for drizzling over plain rice or roasted vegetables later in the week.
Save This recipe turned a random Wednesday into something my family asks for by name. I hope it does the same for you.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but reduce baking time by 5-7 minutes to prevent drying out.
- → What vegetables work well in this dish?
Broccoli, carrots, and red bell pepper add great texture, but snap peas, mushrooms, or zucchini can be added for variety.
- → How do I make the teriyaki sauce thicker?
Simmer the sauce gently after whisking in cornstarch until it slightly thickens, usually about 2-3 minutes.
- → Is this dish suitable for dairy-free diets?
Yes, it contains no dairy ingredients, but always check labels on store-bought items to ensure.
- → What drink pairs well with this dish?
A crisp, dry Riesling or iced green tea complements the sweet and savory flavors nicely.