One-Pot Teriyaki Chicken (Printable)

Tender chicken, rice, and crisp vegetables baked in savory teriyaki sauce for a convenient, flavorful dish.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken thighs (approximately 1.3 lbs), trimmed

→ Rice & Grains

02 - 1 cup long-grain white rice (about 7 oz), rinsed

→ Vegetables

03 - 1 cup broccoli florets (approximately 5.3 oz)
04 - 1 cup sliced carrots (about 4.2 oz)
05 - ½ cup diced red bell pepper (about 2.6 oz)
06 - 3 spring onions, sliced (reserve some greens for garnish)
07 - 2 cloves garlic, minced
08 - 1 teaspoon grated fresh ginger

→ Teriyaki Sauce

09 - ⅓ cup low-sodium soy sauce (2.7 fl oz)
10 - 2 tablespoons honey
11 - 1 tablespoon brown sugar
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon sesame oil
14 - 1 tablespoon cornstarch
15 - 1¾ cups low-sodium chicken broth (7 fl oz)

→ Garnish (optional)

16 - 1 tablespoon toasted sesame seeds
17 - Reserved spring onion greens

# How-To:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch ovenproof baking dish.
02 - In a saucepan, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch. Gradually add chicken broth while whisking until smooth. Heat over medium, stirring continuously, until the sauce thickens slightly, about 2 to 3 minutes. Remove from heat.
03 - Evenly spread the rinsed rice on the bottom of the prepared dish. Layer broccoli, carrots, and red bell pepper evenly over the rice.
04 - Arrange chicken thighs over the vegetables. Pour the teriyaki sauce evenly on top of all layers.
05 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
06 - Remove the foil, sprinkle the majority of sliced spring onions over the top, and continue baking uncovered for 15 minutes or until chicken reaches an internal temperature of 165°F and rice is tender.
07 - Allow the dish to rest for 5 minutes before serving. Garnish with toasted sesame seeds and reserved spring onion greens.

# Expert Advice:

01 -
  • Everything cooks in one dish, so theres almost nothing to clean up afterward.
  • The rice soaks up all the teriyaki flavor while it bakes, turning into something way more interesting than plain steamed rice.
  • Chicken thighs stay juicy even if you accidentally leave it in the oven a few minutes too long.
02 -
  • Rinse the rice or youll end up with a gummy, sticky mess instead of fluffy grains.
  • Do not skip covering the dish with foil during the first 30 minutes, the rice will not cook evenly without the steam.
  • Check that the chicken reaches 165°F in the thickest part, underdone chicken ruins everything.
03 -
  • Toast the sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it makes them smell incredible and taste nutty.
  • If your baking dish is on the smaller side, use a sheet of parchment under the foil so the sauce does not stick and burn onto the edges.
  • Let the dish rest for a full 5 minutes after baking, the rice will firm up just enough to hold its shape when you scoop it.
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