Baked Teriyaki Chicken and Rice
Baked Teriyaki Chicken and Rice combines thin-sliced chicken breasts with a medley of white rice, pineapple chunks, and red bell pepper, all cooked together in a savory homemade teriyaki sauce made from soy sauce, brown sugar, garlic, and ginger. The dish balances sweet and spicy notes with a hint of chili garlic sauce and red pepper flakes, producing tender chicken atop flavorful, moist rice infused with pineapple juice and chicken broth. This one-dish bake is convenient for hands-off cooking while delivering harmonious textures from the tender chicken and soft vegetables.
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
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 490
% 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.