Baked Teriyaki Chicken and Rice

When it comes to weeknight dinners that promise both flavor and ease, Baked Teriyaki Chicken and Rice takes the spotlight. This one-pan meal combines tender chicken breasts with a sweet and savory teriyaki glaze, all nestled on a bed of fluffy rice. With hints of garlic, ginger, and a touch of spice, it’s a dish that pleases the palate without overwhelming the cook. Plus, it’s a great way to sneak in some veggies and fruit for a well-rounded meal.

Why This Recipe Is Reliable

This Baked Teriyaki Chicken and Rice recipe is a reliable go-to because it’s straightforward and uses common pantry ingredients. The oven does most of the work, leaving you free to prepare a quick side salad or set the table. The teriyaki sauce is a delightful balance of sweet and savory, ensuring that your chicken is not only flavorful but also moist and tender. And the best part? It’s a complete meal in one dish, making cleanup a breeze.

What’s in the Bowl

When preparing Baked Teriyaki Chicken and Rice, you’ll find a delightful array of ingredients that come together harmoniously. Here’s what you’ll need:

• 1 cup reduced-sodium soy sauce – This forms the base of our teriyaki sauce.
• 1 cup light brown sugar, packed – Adds sweetness and depth.
• 3 to 5 cloves garlic, finely minced or pressed – Infuses the dish with aromatic flavor.
• 2 teaspoons ground ginger – A warm spice that complements the sweetness.
• 1/2 to 1 teaspoon red pepper flakes, or to taste – For a bit of heat.
• 1 cup water – Helps create the sauce consistency.
• 2 tablespoons cornstarch – Thicken up the sauce.
• 1 1/2 cups white minute rice – Quick-cooking rice that absorbs the flavors.
• 8 ounces canned pineapple chunks or tidbits in juice, do not drain – Adds sweetness and juiciness.
• 1 medium/large red bell pepper, diced into small pieces – A pop of color and crunch.
• 1 cup low-sodium chicken broth – Enhances the rice’s flavor.
• 1 to 2 tablespoons chili garlic sauce, optional and to taste – Adds an extra kick.
• 1 pound thin-sliced boneless skinless chicken breasts, about 4 breasts – The star of the dish.
• 2 or 3 green onions, cut into small segments on the bias – Brightens up the dish.
• Sesame seeds, optional for garnishing – For a lovely finishing touch.

What You’ll Need (Gear)

Before diving into the cooking process, gather your gear. Here’s a quick checklist:

• Large mixing bowl – For combining the sauce ingredients.
• 9×13 inch baking dish – Perfect for baking the chicken and rice together.
• Whisk – To mix the sauce until smooth.
• Measuring cups and spoons – For accurate ingredient measurements.
• Sharp knife and cutting board – To chop your vegetables.

Baked Teriyaki Chicken and Rice: Step-by-Step Guide

Ready to get cooking? Follow this step-by-step guide to create your Baked Teriyaki Chicken and Rice masterpiece.

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). This ensures that your chicken cooks evenly and the rice gets perfectly fluffy.

Step 2: Prepare the Teriyaki Sauce

In a large mixing bowl, whisk together the reduced-sodium soy sauce, light brown sugar, minced garlic, ground ginger, red pepper flakes, water, and cornstarch. Make sure the sugar and cornstarch are well combined and the mixture is smooth.

Step 3: Assemble the Dish

In your baking dish, spread the uncooked minute rice evenly across the bottom. Pour the chicken broth over the rice, followed by the pineapple chunks (with juice) and diced red bell pepper. Stir gently to mix.

Step 4: Add the Chicken

Place the thin-sliced chicken breasts on top of the rice mixture, ensuring they are evenly spaced. Pour the teriyaki sauce over the chicken, making sure to coat each piece well.

Step 5: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After this time, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the rice has absorbed most of the liquid.

Step 6: Garnish and Serve

Once baked, remove the dish from the oven and let it sit for a few minutes. Sprinkle with sliced green onions and sesame seeds before serving. Enjoy your Baked Teriyaki Chicken and Rice warm!

Fresh Seasonal Changes

Want to switch things up a bit? Here are some seasonal variations you can try:

• Add fresh pineapple during the summer for extra sweetness.
• Incorporate seasonal vegetables like zucchini or snap peas in the spring.
• Use a different color bell pepper for a vibrant twist.
• In the fall, consider adding roasted butternut squash for a cozy flavor.

Things That Go Wrong

Even the best cooks can run into a hiccup. Here are some common pitfalls and how to avoid them:

• Overcooked Chicken: Make sure to monitor the baking time closely. Chicken can dry out if left in the oven too long.
• Undercooked Rice: Ensure the rice is evenly spread and submerged in the broth and sauce for even cooking.
• Too Sweet or Salty: Adjust the amount of brown sugar and soy sauce to your taste before baking.
• Not Enough Sauce: If you prefer a saucier dish, double the sauce ingredients for extra coating.

Store, Freeze & Reheat

Got leftovers? Here’s how to handle them:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to save it for later, you can freeze the cooked dish for up to 2 months. To reheat, simply thaw overnight in the fridge and then warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions, stirring occasionally.

Your Top Questions

Can I use bone-in chicken for this recipe?

Yes, but you will need to adjust the cooking time as bone-in chicken takes longer to cook through. Ensure the internal temperature reaches 165°F (74°C).

What can I substitute for the chicken?

You can substitute boneless skinless chicken thighs or even tofu for a vegetarian option. Just adjust the cooking time accordingly.

How do I make this dish gluten-free?

Use gluten-free soy sauce or tamari in place of the reduced-sodium soy sauce. All other ingredients are naturally gluten-free.

Can I add more vegetables?

Absolutely! Feel free to add broccoli, carrots, or snap peas for more color and nutrition. Just make sure to adjust the cooking time if using denser vegetables.

Try These Next

If you enjoyed this Baked Teriyaki Chicken and Rice, here are some other tasty recipes to try:

• Honey Garlic Chicken Stir-Fry
• Sweet and Sour Chicken
• Vegetable Fried Rice
• Pineapple Coconut Rice

Serve & Enjoy

This Baked Teriyaki Chicken and Rice is not just a meal; it’s an experience that brings the family together. With its delightful mix of flavors and textures, it’s sure to become a staple in your weekly dinner rotation. Serve it hot, and watch as everyone comes back for seconds. Enjoy!