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Baked Teriyaki Chicken and Rice

This Baked Teriyaki Chicken and Rice is a one-pan wonder! Tender chicken with a sweet and savory glaze, all with fluffy rice!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

  • 1 cup reduced-sodium soy sauce
  • 1 cup light brown sugar packed
  • 3 to 5 cloves garlic finely minced or pressed
  • 2 teaspoons ground ginger
  • 1/2 to 1 teaspoon red pepper flakes or to taste
  • 1 cup water
  • 2 tablespoons cornstarch
  • 1 1/2 cups white minute rice
  • 8 ounces canned pineapple chunks or tidbits in juice, do not drain
  • 1 medium/large red bell pepper diced into small pieces
  • 1 cup low-sodium chicken broth
  • 1 to 2 tablespoons chili garlic sauce optional and to taste
  • 1 pound thin-sliced boneless skinless chicken breasts about 4 breasts
  • 2 or 3 green onions cut into small segments on the bias
  • Sesame seeds optional for garnishing

Instructions

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

Equipment

  • Large Mixing Bowl
  • 9x13 inch Baking Dish
  • Whisk
  • Measuring cups and spoons
  • Sharp knife and cutting board

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Freeze the cooked dish for up to 2 months for later enjoyment.
  • Thaw overnight in the fridge before reheating in the oven or microwave.