Description
Baked Teriyaki Chicken and Rice is the ultimate one-pan meal that combines juicy chicken thighs with fluffy rice, all enveloped in a rich homemade teriyaki sauce. This dish is perfect for busy weeknights, delivering a delightful blend of sweet and savory flavors while keeping cleanup to a minimum. As the chicken bakes, it releases its juices into the rice, creating a satisfying and flavorful base. Topped with fresh green onions for an extra pop of color and flavor, this recipe serves as an inviting centerpiece for any dinner table.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 2 cups uncooked long-grain white rice
- 2 cups chicken broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1 teaspoon fresh ginger
- Green onions for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Whisk together chicken broth, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper in a bowl.
- Spread uncooked rice evenly in a 9×13 inch baking dish.
- Arrange chicken pieces over the rice.
- Pour teriyaki sauce mixture over chicken and rice.
- Cover tightly with aluminum foil and bake for 30 minutes.
- Remove foil, stir gently, and bake uncovered for another 15-20 minutes until chicken is cooked through and rice is tender.
- Let stand for 5 minutes before serving and garnish with green onions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 370
- Sugar: 8g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg