Description
Baked Teriyaki Chicken and Rice is a delightful one-pan dish that brings the flavors of Asian cuisine to your dinner table with ease. This meal features tender, juicy chicken thighs combined with fluffy long-grain rice, all enveloped in a rich homemade teriyaki sauce. The simplicity of this recipe makes it perfect for busy weeknights, while the savory aroma wafting through your kitchen will leave everyone eagerly anticipating dinner. Topped with fresh green onions for a burst of color and flavor, this dish serves as a satisfying main course that the whole family will love.
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 your 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 the uncooked rice in a 9×13 inch baking dish.
- Layer the chicken pieces over the rice.
- Pour the teriyaki sauce evenly over the chicken and rice.
- Cover with foil and bake for 30 minutes.
- Remove foil, stir rice gently, and bake uncovered for an additional 15-20 minutes until chicken is cooked and rice is tender.
- Let stand for 5 minutes before serving and garnish with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 90mg