Baked teriyaki chicken and rice and healthy teriyaki sauce is an easy and healthy family meal. 

Close up of baked teriyaki chicken in white casserole dish this recipe

Teriyaki Chicken and Rice Casserole

This teriyaki chicken and rice recipe is made with chicken thighs, brown rice, frozen Asian veggies, and healthy teriyaki sauce. It comes together really easily with simple good ingredients. Plus clean-up is a breeze!

For a complete meal, serve this easy chicken teriyaki casserole alongside Greek Cucumber Salad, House Salad, or Chopped Wedge Salad.

Ingredients for Teriyaki Chicken and Rice

For the healthy teriyaki sauce, you will need:

  • soy sauce
  • rice wine vinegar
  • sesame oil
  • honey
  • garlic
  • fresh ginger
  • cornstarch
  • red pepper flakes

For the chicken and rice, you will need:

  • onion
  • garlic
  • brown rice
  • hot water
  • butter
  • olive oil
  • chicken thighs
  • frozen veggies

Also, fresh green onions or cilantro as a garnish.

Ingredients for healthy teriyaki chicken

How to Make Teriyaki Chicken and Rice

  • First, add onions, garlic, salt, and rice (rinsed first!) to a 9 X 13 casserole dish. Pour hot water and stir to combine.
Rice and vegetables in white casserole dish. First step in making baked teriyaki chicken recipe
  • Next, stir in olive oil and chicken thighs. Top the mixture with butter; cover tightly with aluminum foil and bake for 45 minutes.
Chicken and rice in white casserole dish. Step two in making baked teriyaki chicken
  • In the meantime, prepare the teriyaki sauce. In a small saucepan, combine soy sauce, rice wine vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Bring the mixture to a slow simmer.
Close up of teriyaki sauce in small saucepan
  • Add cornstarch slurry (cornstarch mixed with water) and simmer over medium-low heat until thickened, about 3-4 minutes. Remove pan from heat and keep warm.
  • Remove foil, add frozen vegetables on top of the rice and chicken mixture without stirring. Return back to the oven and bake, uncovered, for 20-25 minutes or until tender.
Baked rice with vegetables in white casserole dish. Step 3 in making healthy teriyaki chicken
  • Lastly, pour teriyaki sauce over the rice; cover with foil and let rest for 5-10 minutes before stirring/fluffing. If desired, garnish with fresh green onions before serving.
Finished teriyaki chicken in white casserole dish

Top Tips for Making Baked Teriyaki Chicken and Rice

  • Rinse the rice. Even though brown rice has less powdery residue than white rice, you still want to quickly rinse to rice by placing it in a colander and rinsing it under cold water.
  • Do not stir the rice. During cooking, it’s best to leave the rice alone to ensure that you don’t end up with mushy rice.
  • Cut chicken thighs into same size pieces for even cooking. I do not recommend using chicken breast.
  • Simmer the teriyaki sauce over low-medium heat or it will burn.
  • Let the teriyaki chicken rest for about 5-10 minutes before serving.
Baked teriyaki chicken recipe in white casserole and wooden spoon

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Close up of baked teriyaki chicken in white casserole dish

Baked Teriyaki Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya @ Little Broken
  • Prep Time: 20 min
  • Cook Time: 65 min
  • Total Time: 1 hour 25 minutes
  • Yield: 8 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Asian
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Description

Baked teriyaki chicken with brown rice and healthy teriyaki sauce is an easy and healthy family meal.

Ingredients

Units Scale

Chicken

  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 1/2 tsp. kosher salt
  • 2 cups long-grain brown rice, such as Jasmati
  • 3 cups hot (boiling) water
  • 2 Tbsp. olive oil
  • 1 lb. boneless, skinless, chicken thighs, cut into bite size pieces
  • 2 Tbsp. butter, sliced
  • 16 oz. bag frozen Asian style vegetables
  • Optional: green onions for garnish

Sauce

  • 1/3 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1 tsp. sesame oil
  • 3 Tbsp. honey
  • 2 garlic cloves, minced
  • 1 tsp. fresh grated ginger
  • 1/4 tsp. red pepper flakes
  • 2 tsp. cornstarch (whisked together with 1/4 cup water)

Instructions

Chicken

  1. Preheat the oven to 375 degrees F.
  2. Rinse the rice under cold water and set aside.
  3. Add onions, garlic, salt and rice to a 9 X 13 casserole dish. Pour hot water and stir to combine.
  4. Stir in olive oil and chicken thighs. Top the mixture with butter; cover tightly with aluminum foil and bake for 45 minutes.
  5. Remove foil, add frozen vegetables on top of the rice and chicken mixture without stirring. Return back to the oven and bake, uncovered, for 20-25 minutes or until tender.
  6. Pour teriyaki sauce over the rice and chicken mixture; cover with foil and let rest for 5-10 minutes before stirring/fluffing. If desired, garnish with fresh green onions before serving.

Sauce

  1. In a small saucepan, combine soy sauce, rice wine vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Bring the mixture to a slow simmer.
  2. Add cornstarch slurry (cornstarch mixed with water) and simmer over medium-low heat until thickened, about 3-4 minutes. Remove from heat and keep warm.

Nutrition

  • Serving Size:
  • Calories: 777
  • Sugar: 8.2 g
  • Sodium: 1057.5 mg
  • Fat: 14.5 g
  • Carbohydrates: 122.9 g
  • Protein: 38.2 g
  • Cholesterol: 77.7 mg