This Sticky Teriyaki Chicken and Rice Bake is the kind of easy dinner that brings big flavor with minimal effort. Tender chicken is baked with fluffy rice and coated in a glossy teriyaki-inspired sauce that’s sweet, savory, and wonderfully sticky.
Everything comes together in one baking dish, making this recipe perfect for busy weeknights when you want a satisfying homemade meal without a pile of dishes afterward.
Ingredients
For the Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 1/2 cups long-grain white rice, uncooked
- 2 1/2 cups chicken broth
- 1/2 cup teriyaki sauce
- 1/4 cup honey
- 2 tablespoons low-sodium soy sauce
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 1 cup broccoli florets, optional
- 1/2 cup sliced carrots, optional
For Garnishing
- Sliced green onions
- Sesame seeds
- Extra teriyaki sauce, optional
Instructions
1. Prepare the Oven and Baking Dish
Preheat your oven to 375°F (190°C).
Lightly grease a large baking dish.
Rinse the rice under cold water until the water runs mostly clear. Drain well.
Spread the uncooked rice evenly across the bottom of the baking dish.
2. Make the Teriyaki Sauce
In a bowl, whisk together the teriyaki sauce, honey, soy sauce, garlic, ginger, sesame oil, rice vinegar, cornstarch, and black pepper.
The cornstarch will help the sauce thicken as it bakes and give the chicken that delicious sticky coating.
Reserve about 1/3 cup of the sauce for brushing over the chicken later.
3. Assemble the Rice
Pour the chicken broth evenly over the rice.
Arrange the chicken pieces on top.
Pour most of the teriyaki mixture over the chicken, making sure the pieces are well coated.
If using broccoli and carrots, arrange them around the chicken.
Cover the baking dish tightly with aluminum foil.
4. Bake
Place the covered dish in the preheated oven and bake for approximately 35–40 minutes.
The rice should be tender and most of the liquid absorbed.
Remove the foil carefully because hot steam will escape.
5. Make It Sticky
Brush the reserved teriyaki sauce over the chicken.
Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the chicken is cooked through and the sauce becomes glossy and sticky.
For an even more caramelized finish, you can place the dish under the broiler for 1–2 minutes, watching it closely so the sauce doesn’t burn.
The chicken should reach a safe internal temperature of 165°F (74°C) in the thickest part.
6. Rest and Serve
Remove the bake from the oven and let it rest for about 5–10 minutes.
Fluff the rice gently with a fork.
Sprinkle the dish with sliced green onions and sesame seeds.
Serve warm with extra teriyaki sauce if desired.
Tips for the Best Teriyaki Chicken and Rice Bake
Use long-grain rice: It tends to produce fluffy grains that hold their texture during baking.
Don’t skip the foil: Covering the dish traps steam and helps the rice cook properly.
Use chicken thighs for extra juiciness: Boneless chicken thighs are especially forgiving and remain tender during baking.
Don’t add too much extra sauce: Excess liquid can affect the rice-to-liquid ratio and leave you with overly wet rice.
Let it rest: A short resting period allows the remaining moisture to distribute throughout the rice.
Easy Variations
Add More Vegetables
You can add vegetables such as:
- Broccoli
- Carrots
- Bell peppers
- Snap peas
- Green beans
- Mushrooms
For vegetables that cook quickly, add them during the final part of baking rather than at the beginning.
Make It Spicy
Add a pinch of red pepper flakes, chili garlic sauce, or a little sriracha to the teriyaki mixture.
Add Pineapple
For a sweet tropical variation, add small pieces of pineapple before baking. Pineapple pairs especially well with teriyaki-style flavors.
What to Serve With It
Because this dish already contains chicken, rice, and vegetables, it can easily be served as a complete meal.
For a larger dinner, pair it with:
- Cucumber salad
- Steamed edamame
- Asian-style slaw
- Roasted vegetables
- Simple green salad
Storage and Reheating
Allow leftovers to cool and refrigerate them in an airtight container within a reasonable time.
Enjoy refrigerated leftovers within 3–4 days.
Reheat individual portions in the microwave until steaming hot, adding a small splash of water or broth if the rice seems dry.
Final Thoughts
Sticky Teriyaki Chicken and Rice Bake combines tender chicken, fluffy rice, and a sweet-savory glaze in one wonderfully easy dinner.
It’s comforting enough for a family meal, simple enough for a busy weeknight, and versatile enough to customize with your favorite vegetables. Once you try this one-dish recipe, it may quickly become a regular part of your dinner rotation.