Baked Teriyaki Chicken and Rice
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
490 kcal
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Course
Main Course
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Cuisine
Asian
Baked Teriyaki Chicken and Rice
Description
Baked Teriyaki Chicken and Rice features a layered combination of white minute rice, pineapple chunks with juice, diced red bell pepper, chicken broth, and optional chili garlic sauce, arranged beneath thinly sliced, boneless skinless chicken breast. A homemade teriyaki sauce thickened with cornstarch, infused with garlic, ginger, and a touch of red pepper, is dolloped atop the chicken for added flavor during baking. Cooking this mixture in a single 9×13-inch baking dish in a 375°F oven allows the rice to absorb both broth and pineapple juice, resulting in a tender, subtly sweet foundation for the savory chicken.
The final dish melds tender chicken with soft, flavorful rice enriched by the bright pineapple and gentle spice. The teriyaki sauce adds a rich, glossy coating over the chicken, balancing savory and lightly sweetened notes with a warm undertone from the ginger and chili flakes. Garnishing with green onions and optional sesame seeds provides a fresh, nutty contrast.
Serve this dish straight from the oven as a complete meal. Leftovers can be stored airtight in the refrigerator for up to five days or frozen for up to four months. The recipe adapts well for meal prepping or feeding a family with a balanced portion of protein and rice in one dish.
Reheating is best done gently to maintain the moisture of the chicken and rice. Avoid overbaking to prevent drying out the chicken; watch for the rice to be tender and savory.
Ingredients
Teriyaki Sauce
- ⅓ cup soy sauce reduced-sodium
- ⅓ cup light brown sugar packed
- 3 to 5 cloves garlic finely minced or pressed
- 2 teaspoons ground ginger
- ¼ to ½ teaspoon red pepper flakes or to taste
- ½ cup water
- 2 tablespoons corn starch
Chicken and Rice
- 1 ½ cups white minute rice
- 8 ounces pineapple chunks do not drain, canned or tidbits in juice
- 1 red bell pepper diced into small pieces, medium/large
- 1 ¼ cups chicken broth low-sodium
- 1 to 2 tablespoons Chili garlic sauce optional and to taste
- 1 pound chicken breast about 4 breasts, thin-sliced, boneless, skinless
- 2 green onion cut into small segments on the bias, or 3 green onions
- sesame seeds optional for garnishing
Instructions
- Preheat oven to 375F and spray a 9×13-inch baking dish with cooking spray; set aside.
- Make the Teriyaki Sauce
- To a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, red pepper flakes (use less or none if you are sensitive to spiciness), and bring to a boil over medium-high heat, whisking nearly constantly.
- To a small bowl, add the corn starch, water, and stir to dissolve.
- Add the corn starch mixture to the soy sauce mixture, stir to combine, bring the mixture to a low simmer, and cook for 1 to 2 minutes, stirring frequently, or until teriyaki sauce has thickened to desired consistency; set sauce aside.
- Prep the Chicken and Rice
- To the prepared baking dish, add the rice, pineapple and juice, red pepper, chicken broth, optional chili garlic sauce (omit if you do not want to add spiciness), and stir gently to combine.
- Evenly lay the chicken on top.
- Dollop a generous amount of teriyaki sauce on top of each piece of chicken without actually ‘double-dipping’, i.e. touching the spoon from the teriyaki sauce, onto raw chicken, and back to the teriyaki sauce because you will likely have leftover sauce that you may want to use after the dish has cooked and you don’t want it cross-contaminated with raw poultry; reserve extra teriyaki sauce.
- Cover the pan tightly with foil and bake covered for 30 minutes.
- Remove the foil and bake for an additional 5 to 10 minutes, or until chicken and rice are both cooked through.
- Evenly sprinkle with green onions, optional sesame seeds, and serve immediately with the extra reserved teriyaki sauce if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 3 to 4 months.
- Use reduced-sodium soy sauce to control saltiness in the teriyaki sauce.
- Chicken breasts are sliced thin to ensure even baking and thorough cooking in the time allotted.
- Add chili garlic sauce cautiously for desired spiciness or omit for milder flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 490kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 42g | 84% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 96mg | 32% |
| Sodium | 1051mg | 44% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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