Description
Easy Teriyaki Chicken Rice Bake delivers classic Japanese comfort with minimal prep and maximum flavor. Tender chicken nestled in savory rice creates a hearty meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound boneless skinless chicken fillets
Sauce Ingredients:
- ¾ cup (180 ml) low-sodium soy sauce
- ½ cup (120 ml) water
- ¼ cup (50 grams) brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon minced garlic
- 2 tablespoons cornstarch
- 2 tablespoons water
Additional Ingredients:
- 1 bag (12 ounces/340 grams) stir-fry vegetables (broccoli, carrots, snow peas, etc.)
- 3 cups cooked brown or white rice
Instructions
- Preheat the oven to 350°F and lightly coat a 9×13-inch baking dish with non-stick spray to ensure easy removal of the final dish.
- Craft the teriyaki sauce by combining soy sauce, water, brown sugar, minced ginger, and crushed garlic in a small saucepan. Bring the mixture to a rolling boil over medium heat, then reduce and simmer for one minute to develop deep flavors.
- Create a smooth cornstarch slurry by whisking cornstarch with water until no lumps remain. Gradually pour this into the simmering sauce, stirring constantly to prevent clumping and promote even thickening.
- Layer chicken fillets in the prepared baking dish, surrounding them with colorful stir-fry vegetables. Generously drizzle one cup of the glossy teriyaki sauce over the ingredients, ensuring even coverage.
- Seal the dish tightly with aluminum foil and bake for 30 minutes, allowing the chicken to cook thoroughly and absorb the rich teriyaki flavors.
- Carefully remove the foil and verify the chicken has reached an internal temperature of 165°F. Use two forks to shred the chicken directly in the baking dish, creating tender, sauce-coated pieces.
- Incorporate cooked rice into the chicken and vegetable mixture, folding gently to distribute the remaining teriyaki sauce evenly. Return the dish to the oven for a final 10-minute warming to meld all flavors together.
- Serve hot, with additional teriyaki sauce on the side for those desiring extra flavor intensity.
Notes
- Marinate chicken in homemade teriyaki sauce for deeper flavor and tenderness before cooking.
- Use boneless, skinless chicken thighs for juicier meat that absorbs sauce more effectively than chicken breasts.
- Remove chicken from oven when internal temperature reaches 165°F to prevent drying out and ensure food safety.
- Choose short-grain or jasmine rice for better sauce absorption and a sticky, cohesive texture.
- Garnish with fresh green onions, sesame seeds, or a drizzle of extra teriyaki sauce for added brightness and complexity.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days, reheating gently to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg