Teriyaki Chicken Bake

One of the most delightful weeknight meals you can whip up is a Teriyaki Chicken Bake. This dish combines tender, juicy chicken with a sweet and savory sauce, all baked to perfection. Imagine the aromatic scents wafting through your kitchen as this dish bakes, enticing everyone to gather around the table. Packed with vibrant vegetables and served over fluffy brown rice, it’s a wholesome meal your family will adore. Let’s dive into how you can create this deliciousness in your own kitchen!

Why You’ll Love This Recipe

This Teriyaki Chicken Bake is not only mouthwatering but also incredibly easy to prepare. The method involves minimal prep time, making it perfect for busy weeknights. With the combination of tender chicken, colorful vegetables, and a sweet, sticky teriyaki sauce, this recipe checks all the boxes for flavor, nutrition, and convenience. Plus, you can customize it according to your taste preferences, ensuring that every bite is just right for you and your family.

What You’ll Gather

To make this delectable dish, you will need the following ingredients:

• 1/2 cup low-sodium soy sauce
• 1/4 cup honey (add an extra 1/4 cup for a sweeter sauce)
• 3/4 cup cold water
• 3/4 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup yellow onion, diced large
• 3 garlic cloves, minced
• 2 teaspoons fresh ginger, minced
• 1 cup broccoli florets, small
• 1/2 cup carrots, shredded
• 1 cup snow peas, cut in half
• 3 cups cooked brown rice

Setup & Equipment

Before you start cooking, make sure you have the following equipment ready:

• Large mixing bowl for marinating the chicken
• Baking dish (9×13 inches works great)
• Whisk for mixing the sauce
• Knife and cutting board for chopping veggies
• Measuring cups and spoons
• Cooking spoon for mixing

The Method for Teriyaki Chicken Bake

Now, let’s get into the step-by-step process of making this Teriyaki Chicken Bake.

Step 1: Prepare the Sauce

In a large mixing bowl, combine the low-sodium soy sauce, honey, cold water, ground ginger, garlic powder, and sesame oil. Whisk together until well blended. If you prefer a sweeter sauce, feel free to add an additional 1/4 cup of honey.

Step 2: Marinate the Chicken

Add the cubed chicken breasts to the bowl with the sauce. Stir well to coat the chicken evenly. Cover the bowl and let it marinate for at least 30 minutes in the refrigerator. If time allows, marinating for a few hours will enhance the flavor even more.

Step 3: Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures that your Teriyaki Chicken Bake will cook evenly.

Step 4: Sauté the Vegetables

In a large skillet over medium heat, add a splash of oil if needed and sauté the diced yellow onion, minced garlic, and fresh ginger until fragrant, about 3–4 minutes. Then, add the broccoli florets, shredded carrots, and snow peas. Cook for an additional 5 minutes until the vegetables are just tender but still vibrant in color.

Step 5: Combine Everything in the Baking Dish

In your baking dish, combine the marinated chicken (along with the marinade) and the sautéed vegetables. Stir everything together to distribute the chicken and veggies evenly.

Step 6: Bake the Dish

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, uncover and bake for an additional 15 minutes, allowing the chicken to brown a little and the sauce to thicken.

Step 7: Serve Over Rice

While the chicken bake is cooking, prepare your brown rice according to package instructions. Once the Teriyaki Chicken Bake is done, serve it over a generous scoop of brown rice, and enjoy the deliciousness!

Dietary Swaps & Alternatives

If you have dietary preferences or restrictions, consider these swaps:

• For a gluten-free option, use tamari instead of soy sauce.
• Maple syrup can be used as a substitute for honey if you’re looking for a vegan alternative.
• Add more vegetables such as bell peppers or snap peas for extra nutrients and color.
• Use quinoa instead of brown rice for a different texture and added protein.

Behind-the-Scenes Notes

This Teriyaki Chicken Bake can easily be made ahead of time. Simply prepare everything and store it covered in the refrigerator until ready to bake. It’s a fantastic meal prep option! The flavors meld beautifully as it sits, making it even more delicious when reheated.

Storage & Reheat Guide

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave until warmed through or reheat it in the oven at 350°F (175°C) until heated. This dish also freezes well; just make sure to store it in a freezer-safe container. When you’re ready to enjoy it again, thaw overnight in the refrigerator before reheating.

Helpful Q&A

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add a bit more flavor and juiciness to the dish. Just ensure they are cooked through before serving.

How can I make this dish spicier?

If you like a little heat, consider adding crushed red pepper flakes to the sauce or serving the dish with sriracha on the side.

Can I make this in a slow cooker?

Yes! Combine all ingredients in a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. Serve it over rice just like the baked version.

What can I serve with this dish?

This Teriyaki Chicken Bake pairs wonderfully with a simple cucumber salad or steamed edamame for a complete meal. You can also drizzle a little extra teriyaki sauce over the top when serving.

Similar Recipes

• Baked Teriyaki Chicken Recipe
• Honey Garlic Chicken Recipe
• Creamy Garlic Chicken Penne

Next Steps

Ready to make your own Teriyaki Chicken Bake? Gather your ingredients, set up your kitchen, and dive into this flavorful dish. Whether you’re cooking for family or hosting friends, this recipe is sure to impress. Enjoy every bite of this sweet and savory delight!