One-Pot Teriyaki Chicken Rice (Printable)

Tender chicken, fluffy rice, and crisp vegetables baked together with savory teriyaki sauce.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken thighs (approx. 1.3 lb), 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 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 (7.4 fl oz)

→ Garnish (optional)

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

# Directions:

01 - Preheat oven to 375°F (190°C). Lightly grease a large ovenproof baking dish approximately 9x13 inches.
02 - In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch. Whisk in chicken broth until smooth. Heat over medium, stirring until slightly thickened, about 2-3 minutes. Remove from heat.
03 - Spread rinsed rice evenly over bottom of prepared baking dish. Arrange broccoli florets, sliced carrots, and diced red bell pepper atop the rice.
04 - Place chicken thighs on top of the vegetables. Pour teriyaki sauce evenly over all ingredients.
05 - Cover dish tightly with aluminum foil. Bake for 30 minutes.
06 - Remove foil, scatter most sliced spring onions over the top, and bake uncovered for an additional 15 minutes or until chicken reaches an internal temperature of 165°F (74°C) and rice is tender.
07 - Allow baked dish to rest for 5 minutes before serving. Garnish with toasted sesame seeds and reserved spring onion greens.

# Expert Hints:

01 -
  • Everything cooks together in one dish, so cleanup is as easy as the cooking itself.
  • The rice soaks up all that teriyaki sauce and turns tender and glossy without any babysitting.
  • Chicken thighs stay juicy even if you lose track of time, which has saved me more than once.
  • The vegetables get just tender enough while keeping a little bite, so every forkful has texture.
02 -
  • Rinsing the rice is non-negotiable—I skipped it once and ended up with a gluey mess instead of fluffy grains.
  • Don't skip the foil in the first baking stage or the rice will dry out and turn crunchy in spots.
  • Check the chicken temperature with a thermometer if you're unsure; overcooked thighs lose their juiciness fast.
03 -
  • Use a wider, shallower dish if you have one—it helps the rice cook more evenly and gives you more of that caramelized top layer.
  • If the sauce looks too thick before baking, whisk in a splash more broth; it'll absorb as it cooks.
  • Let the dish rest the full 5 minutes after baking—it makes serving cleaner and the flavors settle beautifully.
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