Baked Teriyaki Chicken and Rice

There’s something truly special about a warm plate of Baked Teriyaki Chicken and Rice that transports me back to my childhood. I remember my mom making this on busy weeknights, filling our home with the sweet and savory aroma of teriyaki sauce simmering on the stove. It was a family favorite, and we’d all gather around the table, eager to dig in. This dish has a delightful combination of flavors and textures, with tender chicken nestled on a bed of fluffy rice, all enveloped in a luscious teriyaki glaze. It’s a dish that not only satisfies hunger but also brings back warm memories of family dinners. Now, I make it for my loved ones, creating new memories while enjoying the same comforting flavors that I cherished growing up.

Baked Teriyaki Chicken and Rice Shopping List

When it comes to making Baked Teriyaki Chicken and Rice, the quality of your ingredients is key. Each component contributes to the overall flavor and texture of the dish. The combination of tender chicken, fragrant rice, and a sweet-and-savory teriyaki sauce creates harmony in every bite. Let’s explore the essential ingredients you’ll need for this delightful recipe.

• ⅓ cup reduced-sodium soy sauce: This forms the base of your sauce, adding a savory depth to the dish.
• ⅓ cup light brown sugar, packed: This sweetener balances the saltiness of the soy sauce, giving the teriyaki its signature flavor.
• 3 to 5 cloves garlic, finely minced or pressed: Fresh garlic adds aromatic richness to the sauce.
• 2 teaspoons ground ginger: Ginger brings a warm, spicy note that complements the sweetness of the sauce.
• ¼ to ½ teaspoon red pepper flakes, or to taste: For those who enjoy a little heat, these add a slight kick.
• ½ cup water: Used to thin the sauce and help it come together.
• 2 tablespoons corn starch: This thickens the sauce to the perfect consistency.
• 1 ½ cups white minute rice: The base of the dish, fluffy rice soaks up the savory sauce.
• 8 ounces canned pineapple chunks or tidbits in juice, do not drain: This adds a sweet, fruity element to the dish.
• 1 medium/large red bell pepper, diced into small pieces: Fresh bell pepper adds color and crunch.
• 1 ¼ cups slow-sodium chicken broth: This enhances the flavor and moisture of the rice.
• 1 to 2 tablespoons chili garlic sauce, optional and to taste: For an extra layer of flavor and heat, this optional ingredient is a great addition.
• 1 pound thin-sliced boneless skinless chicken breasts, about 4 breasts: The star of the dish, providing protein and heartiness.
• 2 or 3 green onions, cut into small segments on the bias: These add a fresh, oniony flavor when sprinkled over the cooked dish.
• Sesame seeds, optional for garnishing: A lovely finishing touch that adds a bit of crunch.

The Method for Baked Teriyaki Chicken and Rice

Preparing Baked Teriyaki Chicken and Rice is not only simple but also incredibly fun. The beauty of this dish lies in its layered flavors and textures that come together during the cooking process. Dive right in, and let’s get started!

1. Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray. This ensures that nothing sticks and makes for easy cleanup later.

2. In a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Bring this mixture to a boil over medium-high heat, whisking nearly constantly to dissolve the sugar and meld the flavors.

3. In a small bowl, combine the corn starch and water, stirring to dissolve. This slurry will help thicken your teriyaki sauce.

4. Pour the corn starch mixture into the boiling soy sauce mixture, stirring continuously. Bring everything to a low simmer and cook for 1 to 2 minutes, or until the sauce thickens to your desired consistency. Once that’s done, set the sauce aside.

5. In the prepared baking dish, add the rice, the pineapple and its juice, red pepper, and chicken broth. If you like a kick of heat, you can also add the optional chili garlic sauce. Stir gently to combine all the ingredients.

6. Lay the chicken breasts evenly on top of the rice mixture. Make sure they’re spread out and not overlapping, so they cook evenly.

7. Dollop a generous amount of the prepared teriyaki sauce over each piece of chicken. Avoid double-dipping to keep the sauce safe for later use. Reserve any extra teriyaki sauce for serving.

8. Cover the baking dish tightly with foil and place it in the oven. Bake it covered for 30 minutes. This allows the chicken to steam and cook through.

9. After 30 minutes, remove the foil and bake for an additional 5 to 10 minutes, or until both the chicken and rice are cooked through. You should see a nice golden color on the top of the chicken.

10. Once done, sprinkle with green onions and optional sesame seeds for garnish. Serve immediately with the reserved teriyaki sauce if desired.

Tips for Success

Cooking is an art, and having the right tips can elevate your dish to a whole new level. Here are some fantastic suggestions to ensure your Baked Teriyaki Chicken and Rice turns out perfectly every time:

• Storage: Leftovers can be stored airtight in the fridge for up to 5 days or in the freezer for 3 to 4 months.
• Freezing: If freezing, consider undercooking the rice slightly as it will continue to cook when reheated.
• Pairing: Serve with steamed vegetables for a complete meal or a light salad for a refreshing side.
• Make it a meal prep: This dish packs well and can be a great option for meal prepping for the week.
• Experiment: Feel free to adjust the sweetness or spiciness of the sauce according to your taste preferences.
• Garnishing: A sprinkle of sesame seeds and green onions right before serving can add a lovely touch and flavor!

What Goes Well With This Baked Teriyaki Chicken and Rice

When serving Baked Teriyaki Chicken and Rice, you have plenty of delicious options to consider. Here are some great pairings:

• Steamed Broccoli: A classic side, the bright green of steamed broccoli not only looks good but also adds a nutritional boost.
• Asian Slaw: A crunchy, tangy slaw can complement the sweet and savory flavors of the teriyaki dish beautifully.
• Fried Rice: If you want to amp up the rice element, a side of fried rice can be a tasty addition.
• Spring Rolls: Light and fresh spring rolls make for a great appetizer before diving into the main dish.
• Salad: A simple mixed greens salad with a sesame dressing can provide a refreshing contrast to the richness of the chicken and rice.
• Occasions: This dish is perfect for family dinners, casual gatherings, or even a festive occasion like Lunar New Year.

FAQ

Conclusion

Baked Teriyaki Chicken and Rice is a wonderful dish that brings together a harmonious blend of flavors that both comforts and delights. The ease of preparation makes it a go-to recipe for any night of the week. I encourage you to try making it tonight and share it with your loved ones. You won’t regret it!

Baked Teriyaki Chicken and Rice

The ultimate comfort food, Baked Teriyaki Chicken and Rice is easy to prepare and bursting with flavor. This sweet and savory dish combines tender chicken and fluffy rice, all doused in a homemade teriyaki sauce. Perfect for weeknight dinners, it’s sure to satisfy your cravings!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• ⅓ cup reduced-sodium soy sauce
• ⅓ cup light brown sugar, packed
• 3 to 5 cloves garlic, finely minced or pressed
• 2 teaspoons ground ginger
• ¼ to ½ teaspoon red pepper flakes, or to taste
• ½ cup water
• 2 tablespoons corn starch
• 1 ½ cups white minute rice
• 8 ounces canned pineapple chunks or tidbits in juice, do not drain
• 1 medium/large red bell pepper, diced into small pieces
• 1 ¼ cups slow-sodium chicken broth
• 1 to 2 tablespoons chili garlic sauce, optional and to taste
• 1 pound thin-sliced boneless skinless chicken breasts, about 4 breasts
• 2 or 3 green onions, cut into small segments on the bias
• sesame seeds, optional for garnishing

Equipment

• Wooden Spoon
• Saucepan
• Frying Pan
• Cutting Board
• Large Pot
• Whisk
• Oven
• Mixing Bowl
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray. This ensures that nothing sticks and makes for easy cleanup later.
2. In a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Bring this mixture to a boil over medium-high heat, whisking nearly constantly to dissolve the sugar and meld the flavors.
3. In a small bowl, combine the corn starch and water, stirring to dissolve. This slurry will help thicken your teriyaki sauce.
4. Pour the corn starch mixture into the boiling soy sauce mixture, stirring continuously. Bring everything to a low simmer and cook for 1 to 2 minutes, or until the sauce thickens to your desired consistency. Once that's done, set the sauce aside.
5. In the prepared baking dish, add the rice, the pineapple and its juice, red pepper, and chicken broth. If you like a kick of heat, you can also add the optional chili garlic sauce. Stir gently to combine all the ingredients.
6. Lay the chicken breasts evenly on top of the rice mixture. Make sure they’re spread out and not overlapping, so they cook evenly.
7. Dollop a generous amount of the prepared teriyaki sauce over each piece of chicken. Avoid double-dipping to keep the sauce safe for later use. Reserve any extra teriyaki sauce for serving.
8. Cover the baking dish tightly with foil and place it in the oven. Bake it covered for 30 minutes. This allows the chicken to steam and cook through.
9. After 30 minutes, remove the foil and bake for an additional 5 to 10 minutes, or until both the chicken and rice are cooked through. You should see a nice golden color on the top of the chicken.
10. Once done, sprinkle with green onions and optional sesame seeds for garnish. Serve immediately with the reserved teriyaki sauce if desired.

Notes

• Storage: Leftovers can be stored airtight in the fridge for up to 5 days or in the freezer for 3 to 4 months.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"