Save I threw this together on a Tuesday night when the fridge looked bare and takeout felt like cheating. The chicken thighs were a day from their date, the rice had been sitting in the pantry forever, and I had exactly one broccoli crown left. What came out of the oven an hour later tasted better than anything I could have ordered. The teriyaki sauce bubbled up around the edges, caramelizing just enough to make the kitchen smell like a street food stall in the best way.
The first time I made this for my neighbor, she knocked on my door halfway through baking to ask what smelled so good. I ended up setting an extra plate because she refused to leave. We ate straight from the dish with mismatched forks, and she made me promise to write down the recipe on a sticky note before she went home.
Ingredients
- Boneless, skinless chicken thighs: Thighs are more forgiving than breasts and stay tender even after 45 minutes in the oven, plus they soak up the teriyaki sauce like little flavor sponges.
- Long-grain white rice: Rinsing it under cold water until the water runs clear keeps the grains separate and prevents the whole thing from turning into mush.
- Broccoli florets: They get just soft enough without going limp, and the little florets catch pockets of sauce in all their tiny branches.
- Sliced carrots: Cut them thin so they cook through in the same time as the rice, otherwise youll be biting into crunchy carrots while everything else is done.
- Red bell pepper: Adds a pop of sweetness and color that makes the whole dish look less one-note.
- Spring onions: Use the white and light green parts in the bake, then scatter the dark green tops at the end for a fresh, sharp contrast.
- Garlic and ginger: Fresh is worth it here because the flavor mellows as it bakes and becomes warm and toasty instead of harsh.
- Low-sodium soy sauce: Regular soy sauce will make this unbearably salty, trust me on that one.
- Honey and brown sugar: They balance the salty soy and create that sticky glaze on top of the chicken.
- Rice vinegar: Brightens everything up and keeps the sauce from tasting flat.
- Sesame oil: A little goes a long way, it adds a nutty depth that makes the whole dish smell incredible.
- Cornstarch: Thickens the sauce just enough so it clings to the rice and chicken instead of pooling at the bottom.
- Chicken broth: This is what cooks the rice, so use low-sodium or the salt level will spiral out of control.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a big baking dish so nothing sticks to the bottom later. You want something deep enough to hold all the liquid without spilling over.
- Make the teriyaki sauce:
- Whisk everything together in a saucepan over medium heat, stirring constantly until it thickens up like a glaze. It should coat the back of a spoon but still be pourable.
- Layer the rice and vegetables:
- Spread the rinsed rice in an even layer, then scatter the broccoli, carrots, and bell pepper on top. Dont worry about making it look perfect, it all evens out as it bakes.
- Add the chicken and sauce:
- Nestle the chicken thighs on top of the vegetables, then pour the warm teriyaki sauce all over everything. Make sure the rice is completely covered or it will stay crunchy in spots.
- Bake covered:
- Cover the dish tightly with foil and bake for 30 minutes so the steam cooks the rice through. The foil traps all the moisture and keeps the chicken from drying out.
- Finish uncovered:
- Pull off the foil, add most of the spring onions, and bake for another 15 minutes until the chicken is cooked through and the top gets a little color. Let it rest for 5 minutes before serving so the rice can soak up any last bits of liquid.
Save My mom called while I was pulling this out of the oven once, and I had to put her on speaker because I couldnt stop myself from sneaking a bite of the crispy edge of chicken. She heard me chewing and laughed, said it sounded like I was onto something good. I sent her the recipe the next morning.
Swaps and Variations
You can swap the chicken thighs for breasts if thats what you have, just knock off 5 to 7 minutes from the final bake time because breasts dry out faster. I have also added snap peas, mushrooms, and zucchini when I had them lying around, just cut everything roughly the same size so it all cooks evenly. If you like heat, stir a spoonful of sriracha into the teriyaki sauce before pouring it over.
What to Serve Alongside
This is a complete meal on its own, but sometimes I set out a little bowl of extra soy sauce and sesame seeds for people who want to go heavy on the toppings. A crisp, dry Riesling cuts through the sweetness of the teriyaki beautifully, or if youre keeping it casual, iced green tea works just as well.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat in the microwave with a damp paper towel over the top to keep the rice from drying out, or warm it gently in a covered pan on the stove with a splash of water. The chicken thighs actually get even more flavorful the next day once theyve had time to soak in all that sauce.
- Let it cool completely before storing or condensation will make everything soggy.
- You can freeze individual portions for up to a month, just thaw overnight in the fridge before reheating.
- Add a squeeze of fresh lime juice when reheating to wake up the flavors again.
Save This has become my go-to for nights when I want something that feels like I tried without actually spending an hour in the kitchen. It tastes like effort, but really it is just patience and a hot oven doing all the work.
Recipe FAQs
- → Can I substitute chicken thighs with chicken breasts?
Yes, chicken breasts can be used but reduce baking time by 5-7 minutes to prevent drying out.
- → What vegetables work well in this dish?
Broccoli, carrots, red bell pepper, snap peas, mushrooms, and zucchini all complement the flavors nicely.
- → How do I thicken the teriyaki sauce properly?
Whisk cornstarch into the sauce mixture and heat over medium until it thickens slightly before pouring over the ingredients.
- → Is it possible to make the sauce spicier?
Adding a dash of sriracha to the sauce will introduce a pleasant spicy kick.
- → What are suitable beverage pairings?
This dish pairs well with a crisp, dry Riesling or refreshing iced green tea.