Teriyaki Chicken & Vegetable Rice Bake

Teriyaki Chicken & Vegetable Rice Bake

ByVerj Recipes

There’s something about teriyaki that just makes dinner feel a little more exciting. That glossy, sweet-and-savory sauce. The sizzle of chicken in a hot pan. The bright pop of fresh vegetables. It’s the kind of meal that fills your kitchen with the smell of garlic and ginger and instantly makes everyone wander in asking, “What are you cooking?”

This Teriyaki Chicken & Vegetable Rice Bake is colorful, comforting, and full of flavor. It’s perfect for busy weeknights when you want something wholesome but still crave a little takeout-style magic. The tender chicken is coated in a sticky homemade teriyaki sauce, the vegetables stay slightly crisp for texture, and everything is spooned over fluffy jasmine rice that soaks up every last drop.

It’s vibrant. It’s cozy. And it disappears fast.

Teriyaki Chicken & Vegetable Rice Bake

Ingredients

For the Chicken

  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces

  • Salt and black pepper, to taste

  • 1 teaspoon garlic powder

  • 1 tablespoon cornstarch

  • 2 tablespoons olive oil

For the Vegetables

  • 1 cup broccoli florets

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1/2 red onion, sliced

  • 1/2 cup shredded carrots

For the Teriyaki Sauce

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup honey

  • 2 tablespoons brown sugar

  • 2 cloves garlic, minced

  • 1 teaspoon fresh ginger, grated

  • 1 tablespoon rice vinegar

  • 1 tablespoon cornstarch + 2 tablespoons water (mixed into a slurry)

For Serving

  • 3 cups cooked jasmine rice

  • 2 tablespoons sesame seeds

  • 2 green onions, sliced

Instructions

1. Season the chicken

Place the chicken pieces in a bowl. Sprinkle with salt, pepper, and garlic powder. Toss everything together. Add the cornstarch and mix again until the pieces are lightly coated. This helps create that golden exterior and gives the sauce something to cling to later.

2. Cook until golden

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Let it cook, stirring occasionally, for about 6–8 minutes.

You’re looking for golden edges and fully cooked centers. The pan should smell savory and slightly sweet already. Remove the chicken and set it aside.

3. Sauté the vegetables

In the same skillet, add a small drizzle of oil if needed. Toss in the broccoli, bell peppers, onion, and carrots. Stir-fry for 4–5 minutes.

You want them slightly tender but still crisp. The colors will brighten, and the kitchen will start to feel like your favorite stir-fry spot.

4. Make the teriyaki sauce

In a small saucepan, combine soy sauce, honey, brown sugar, garlic, ginger, and rice vinegar. Bring it to a gentle simmer over medium heat.

Stir in the cornstarch slurry. Keep stirring for 2–3 minutes until the sauce thickens into a glossy, silky glaze. It should coat the back of a spoon beautifully.

5. Bring it all together

Return the cooked chicken to the skillet with the vegetables. Pour the warm teriyaki sauce over everything.

Toss well so every piece gets coated. Let it simmer together for 2–3 minutes. The sauce will cling to the chicken and vegetables, creating that irresistible shine.

6. Assemble the dish

Spread the cooked jasmine rice evenly into a baking dish or large serving dish. Spoon the teriyaki chicken and vegetable mixture generously over the rice.

Let some of that sauce drip down into the rice — that’s where the magic happens.

7. Garnish and serve

Sprinkle sesame seeds over the top. Finish with sliced green onions for freshness and a little crunch.

Serve warm and watch everyone go back for seconds.

Presentation

For a beautiful finish, serve this in a wide, shallow dish so all those bright vegetables show off their color. A light extra sprinkle of sesame seeds right before serving adds a lovely touch.

If you want to elevate it even more, add a few thin slices of fresh chili or a tiny drizzle of toasted sesame oil just before bringing it to the table. The shine and aroma make it feel restaurant-worthy.

Nutritional Information:

  • ⏰ Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

  • 🔥 Kcal: Approximately 480 kcal per serving

  • 🍽️ Servings: 6 servings

Conclusion

This Teriyaki Chicken & Vegetable Rice Bake is the kind of meal that feels both comforting and fresh at the same time. It’s balanced, flavorful, and packed with texture — tender chicken, crisp vegetables, fluffy rice, and that sweet-savory glaze tying everything together.

It’s simple enough for a weeknight but special enough to share with friends. If you’re craving something colorful, cozy, and full of flavor, this is your sign to make it soon. Your kitchen is about to smell amazing.

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