Chicken Teriyaki & Rice with Vegetables

This Chicken Teriyaki & Rice is a delicious one-dish meal featuring juicy chicken pieces coated in a glossy, sweet and savory teriyaki glaze, served over fluffy seasoned rice with colorful carrots, broccoli, and fresh green onions.

The chicken caramelizes beautifully as it cooks, creating slightly charred edges while the flavorful sauce coats every bite. It’s an easy, comforting dinner that’s perfect for busy weeknights and family meals.

Why You’ll Love This Chicken Teriyaki & Rice

Juicy and flavorful chicken: Tender chicken pieces are coated in a rich homemade teriyaki sauce.
Sweet and savory glaze: Soy sauce, honey, garlic, and ginger create a delicious balance of flavors.
Complete one-dish meal: Chicken, rice, and vegetables come together in one convenient bake.
Colorful and satisfying: Broccoli, carrots, and green onions add freshness, texture, and flavor.
Easy weeknight dinner: Simple ingredients and straightforward preparation make this a family favorite.

Ingredients

For the Chicken

1½ lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder

For the Teriyaki Sauce

½ cup low-sodium soy sauce
¼ cup honey
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp water

For the Rice & Vegetables

1½ cups long-grain white rice, rinsed
2¼ cups chicken broth
1 cup broccoli florets
1 cup carrots, diced
½ cup green onions, chopped
1 tbsp olive oil
½ tsp garlic powder
½ tsp black pepper
Salt, to taste

Instructions

Preheat the oven: Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
Prepare the chicken: Place the chicken pieces in a bowl and season with olive oil, salt, black pepper, and garlic powder. Toss until evenly coated.
Make the teriyaki sauce: In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat.
Thicken the sauce: Mix the cornstarch with water until smooth. Stir it into the simmering sauce and cook for 1–2 minutes, until slightly thickened. Remove from the heat.
Prepare the rice: Spread the rinsed rice evenly in the prepared baking dish. Pour in the chicken broth and season with garlic powder, black pepper, and a small amount of salt.
Add the vegetables: Arrange the carrots and broccoli over the rice.
Add the chicken: Place the seasoned chicken pieces evenly over the rice and vegetables. Spoon about half of the teriyaki sauce over the chicken.
Bake covered: Cover the baking dish tightly with foil and bake for approximately 30 minutes.
Finish uncovered: Remove the foil and continue baking for 10–15 minutes, or until the chicken reaches 165°F (74°C) and the rice is tender.
Glaze the chicken: Brush the remaining teriyaki sauce over the chicken. Return the dish to the oven for another 3–5 minutes to help the sauce caramelize and become glossy.
Garnish: Remove from the oven and let the dish rest for about 5 minutes. Sprinkle generously with chopped green onions.
Serve: Spoon the fluffy rice and vegetables onto plates and top with the glazed chicken. Drizzle with any remaining warm teriyaki sauce.

Tips for the Best Chicken Teriyaki & Rice

Use chicken thighs: They stay especially juicy and flavorful during baking.
Don’t oversalt the rice: Soy sauce already contains plenty of sodium.
Make the sauce slightly thick: It should coat the chicken rather than run completely off.
Don’t overcook the chicken: Use a thermometer and remove it when the thickest pieces reach 165°F (74°C).
Keep the dish covered initially: This helps the rice cook evenly and retain moisture.
Add the final glaze near the end: This gives the chicken its beautiful glossy, caramelized appearance.
Let it rest: A short resting period allows the rice to finish absorbing moisture and the flavors to settle.

Nutrition (Approximate Per Serving)

Servings: 6 Calories: ~510 kcal Protein: 34g Carbohydrates: 58g Fat: 15g Fiber: 3g Sodium: ~1,050mg