Baked Teriyaki Chicken

Ingredients

• 1 mediumonion, chopped
• 3garlic cloves, minced
• 7.5 g (1½ tsp)kosher salt
• 370 g (2 cups)long-grain brown rice, such as Jasmati
• 710 ml (3 cups)hot, boiling water
• 30 ml (2 tbsp)olive oil
• 454 g (1 lb)boneless, skinless chicken thighs, cut into bite-sized pieces
• 28 g (2 tbsp)butter, sliced
• 454 g (16 oz)frozen Asian-style vegetables
• Optional; to tastegreen onions, for garnish
• 80 ml (⅓ cup)low-sodium soy sauce
• 60 ml (¼ cup)rice wine vinegar
• 5 ml (1 tsp)sesame oil
• 45 ml (3 tbsp)honey
• 2garlic cloves, minced
• 5 ml (1 tsp)freshly grated ginger
• 1.25 ml (¼ tsp)red pepper flakes
• 5 g (2 tsp) cornstarch, whisked with 60 ml (¼ cup) watercornstarch slurry

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Rinse the rice

   Rinse the brown rice under cold water, then set it aside.

3. 3

   Combine the base

   Put the onion, garlic, salt and rice in a 23 × 33 cm (9 × 13 inch) casserole dish. Pour in the boiling water and stir to combine.

4. 4

   Add the chicken

   Stir in the olive oil and chicken thighs. Arrange the butter slices on top, cover the dish tightly with aluminium foil and bake for 45 minutes.

5. 5

   Bake with vegetables

   Remove the foil and spread the frozen vegetables over the rice and chicken without stirring. Return the dish to the oven and bake uncovered for 20–25 minutes, or until tender.

6. 6

   Rest and serve

   Pour the teriyaki sauce over the rice and chicken mixture. Cover with foil and leave to rest for 5–10 minutes before stirring and fluffing. Add fresh green onions for garnish, if desired.

7. 7

   Simmer the sauce

   In a small saucepan, combine the soy sauce, rice wine vinegar, sesame oil, honey, garlic, ginger and red pepper flakes. Bring to a gentle simmer.

8. 8

   Thicken the sauce

   Stir in the cornstarch slurry and simmer over medium-low heat for about 3–4 minutes, until thickened. Remove from the heat and keep warm.

What is baked teriyaki chicken?

Teriyaki is a Japanese cooking style associated with a glossy, savoury-sweet glaze. This casserole takes inspiration from those flavours, combining chicken, rice and vegetables with a homemade teriyaki-style sauce.

The one-dish method makes a hearty meal with relatively little hands-on work. Brown rice cooks beneath the chicken, while the vegetables are added later so they have less time in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 777 calories, 38g protein, 123g carbs, 15g fat.

The brown rice and honey provide most of the carbohydrates, while the chicken thighs contribute protein. Olive oil, butter and sesame oil account for much of the fat. For a more balanced plate, serve a moderate helping with extra non-starchy vegetables.

Build flavour into the rice

Rice base: rinsing the brown rice first removes loose surface starch. The onion, garlic, salt and boiling water cook with it, giving the grains flavour from the start.

Chicken and butter: bite-sized chicken thighs are stirred through the rice, and butter slices go on top before the dish is covered. Keeping the foil tightly sealed helps the rice cook in the steam.

Add the vegetables at the right time

Frozen vegetables: spread them over the casserole only after the first 45 minutes of baking. Leaving the layers undisturbed helps keep the vegetables on top rather than mixing them into the rice.

Final bake: cook uncovered for 20–25 minutes, checking that the rice and vegetables are tender. If they need more time, continue baking until they reach that point.

Make a balanced teriyaki-style sauce

Sauce base: soy sauce, rice wine vinegar, sesame oil and honey make a savoury, tangy and sweet mixture. Garlic, ginger and red pepper flakes add aromatic flavour and a little heat.

Cornstarch slurry: whisk the starch with water before adding it to the simmering sauce. Stir as it cooks for 3–4 minutes so it thickens smoothly rather than forming lumps.

Let the casserole rest

Covered rest: after pouring on the sauce, cover the dish again and leave it for 5–10 minutes. This gives the flavours a moment to settle and lets the rice finish absorbing moisture.

Finish: stir and fluff the rice before serving so the sauce and vegetables are more evenly distributed. Scatter over green onions if you like.

Plan the cooking time

This recipe has two oven stages: 45 minutes covered, then 20–25 minutes uncovered with the vegetables. The sauce takes about 3–4 minutes to thicken once it reaches a simmer.

The dish needs 5–10 minutes of resting time before serving. Have the sauce ready and warm by the time the casserole finishes baking.

What to serve with it

The casserole already includes rice, chicken and vegetables, so it can be served as a complete meal. A simple side of extra steamed vegetables or a crisp salad can add freshness.

Green onions make a light, savoury garnish. Serve any additional sauce at the table if you prefer a more pronounced glaze.

Recipe notes & tips

• Use a casserole dish close to the specified 23 × 33 cm size so the rice cooks in a reasonably even layer.
• Rinse the rice under cold water before adding it to the dish.
• Cut the chicken thighs into evenly sized bite-sized pieces for more consistent cooking.
• Keep the foil tightly sealed during the first 45 minutes of baking.
• Whisk the cornstarch with water until smooth before adding it to the sauce.
• Rest the casserole covered for 5–10 minutes before stirring and fluffing.

Variations

• More ginger: add extra freshly grated ginger for a livelier aromatic flavour.
• More heat: increase the red pepper flakes to make the sauce spicier.
• Fresh vegetables: use chopped fresh Asian-style vegetables in place of the frozen mix.
• Green onion finish: scatter sliced green onions over the casserole just before serving.
• Less sweet: reduce the honey slightly for a less sweet sauce.

Common mistakes to avoid

• Opening the foil early: the rice needs the trapped steam, so keep the dish tightly covered for the first 45 minutes.
• Stirring in the vegetables: this disrupts the layers; spread them over the top and leave the casserole undisturbed.
• Adding dry cornstarch: it can clump in the sauce; whisk it with the water first.
• Skipping the rest: the rice benefits from the covered 5–10 minute pause before serving.
• Overlooking doneness: bake the uncovered stage until the rice and vegetables are tender, allowing extra time if needed.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot in the microwave or in a covered oven-safe dish; add a splash of water if the rice seems dry.

Frequently asked questions