Description
Baked Teriyaki Chicken and Rice is the ultimate one-pan meal that combines tender chicken thighs with fluffy rice, all enveloped in a rich homemade teriyaki sauce. This dish not only delivers on flavor but also on convenience, making it perfect for busy weeknight dinners. The savory blend of soy sauce, garlic, and ginger complements the chicken beautifully, while the rice absorbs all those delicious juices during baking. Topped with fresh green onions for a burst of color and flavor, this meal is sure to become a family favorite.
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
- Sliced green onions for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together chicken broth, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper.
- Spread uncooked rice in a 9×13 inch baking dish.
- Arrange chicken pieces over the rice.
- Pour the teriyaki sauce mixture over chicken and rice.
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil, stir the rice gently, and bake uncovered for another 15-20 minutes until cooked through.
- 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: 1 serving
- Calories: 374
- Sugar: 8g
- Sodium: 851mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 98mg