Baked Teriyaki Chicken and Rice
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Baked Teriyaki Chicken and Rice — Chicken, rice, pineapple, and red peppers cook together in one pan for an EASY weeknight dinner that tastes like you’re in Hawaii! The homemade teriyaki sauce adds so much INCREDIBLE flavor!
Baked Teriyaki Chicken and Rice Recipe
After a recent trip to Hawaii and eating both lots of Asian food and pineapple, I wanted to bring a little Hawaii back to my California kitchen and this baked teriyaki chicken and rice recipe did just that.
Juicy chicken is combined with homemade teriyaki sauce, crisp-tender red bell peppers, juicy pineapple chunks, tender rice, and fresh green onions for color and flavor. There’s also plenty of garlic and ginger, which is a must in Asian-inspired recipes.
Since my daughter and I love the combination of pineapple with savory flavors like teriyaki sauce, this was a total win for us. The sweetness balances the salty, savory aspect.
I really liked that you’re able to mix together the rice, pineapple, and peppers in the baking dish you’re using, and that everything cooks together at the same time rather than having to make the rice separately. Just make sure you use ‘minute rice’ and not regular rice.
What’s in Baked Teriyaki Chicken and Rice?
For this homemade teriyaki chicken recipe, you’ll need:
- Minute rice
- Canned pineapple chunks
- Red bell pepper
- Chicken broth
- Chili garlic sauce
- Chicken breasts
- Green onions
- Sesame seeds
And for the chicken teriyaki sauce, you’ll need:
- Low-sodium soy sauce
- Light brown sugar
- Ground ginger
- Red pepper flakes
How to Cook Teriyaki Chicken and Rice
Combine the chicken teriyaki sauce ingredients in a saucepan and bring to a simmer, stirring frequently. Continue cooking the sauce until it thickens up, then set aside.
Add the rice, pineapple and juice, red pepper, chicken broth, and chili garlic sauce to a baking dish and stir to combine. Lay the chicken atop the bed of rice and then dollop the homemade teriyaki sauce over the chicken.
Cover the pan with foil and bake for 30 minutes, then remove the foil and bake for another 5 to 10 minutes. Garnish the baked teriyaki chicken with sesame seeds and chopped green onions just before serving.
Can I Use a Minute Rice Substitute?
No, white minute rice is a must here. If you use regular white rice, it won’t cook fast enough in the oven. And if you try using regular rice that you pre-cooked yourself it won’t soak up all the pineapple juice and broth.
Brown minute rice is not recommended as it doesn’t cook the same as white.
Can I Use Store-Bought Teriyaki Sauce?
The easy, ultra flavorful, and very thick homemade teriyaki sauce literally takes less than 5 minutes to make and it’s so good. You will likely have extra sauce that you can use for serving or save it in the fridge for weeks.
However, if you are short on time or are feeling a little lazy, I’m sure that you could use store-bought teriyaki sauce. I would make a mixture of half store-bought hoisin sauce and half-store bought teriyaki sauce if you’re going the store bought route for proper viscosity. Pure teriyaki I think would be too runny and thin.
Tips for Making Baked Teriyaki Chicken and Rice
I used 1/2 teaspoon red pepper flakes in the teriyaki sauce and two tablespoons chili garlic sauce in the chicken-rice-vegetable mixture. If you’re sensitive to heat and spices, I would either reduce or omit one or both of those. We didn’t find this easy teriyaki chicken spicy, and rather just thought it had lots of flavor, but we also relish spicy food and aren’t very sensitive to heat. Do as you see fit for your family or personal heat preferences.
Also note that using thin-sliced or pounded chicken breasts will ensure that the baked chicken and rice are both cooked though at the same time. Do not use regular thickness chicken breasts, halve them if that’s what you have.
When dolloping the chicken teriyaki sauce over the meat, make sure you don’t “double dip” the spoon (i.e. touch the raw chicken and then return the spoon to the sauce). You’ll likely have leftover sauce that you can spoon over the baked chicken and rice later on, and you don’t want the bacteria from the raw meat to contaminate it!
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup light brown sugar, packed
- 3 to 5 cloves garlic, finely minced or pressed
- 2 teaspoons ground ginger
- 1/4 to 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup water
- 2 tablespoons corn starch
Chicken and Rice
- 1 1/2 cups white minute rice
- 8 ounces canned pineapple chunks or tidbits in juice, do not drain
- 1 medium/large red bell pepper, diced into small pieces
- 1 1/4 cups low-sodium chicken broth
- 1 to 2 tablespoons chili garlic sauce, optional and to taste
- 1 pound thin-sliced boneless skinless chicken breasts, about 4 breasts
- 2 or 3 green onions, cut into small segments on the bias
- sesame seeds, optional for garnishing
- Preheat oven to 375F and spray a 9×13-inch baking dish with cooking spray; set aside.
Make the Teriyaki Sauce
- To a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, red pepper flakes (use less or none if you are sensitive to spiciness), and bring to a boil over medium-high heat, whisking nearly constantly.
- To a small bowl, add the corn starch, water, and stir to dissolve.
- Add the corn starch mixture to the soy sauce mixture, stir to combine, bring the mixture to a low simmer, and cook for 1 to 2 minutes, stirring frequently, or until teriyaki sauce has thickened to desired consistency; set sauce aside.
Prep the Chicken and Rice
- To the prepared baking dish, add the rice, pineapple and juice, red pepper, chicken broth, optional chili garlic sauce (omit if you do not want to add spiciness), and stir gently to combine.
- Evenly lay the chicken on top.
- Dollop a generous amount of teriyaki sauce on top of each piece of chicken without actually ‘double-dipping’, i.e. touching the spoon from the teriyaki sauce, onto raw chicken, and back to the teriyaki sauce because you will likely have leftover sauce that you may want to use after the dish has cooked and you don’t want it cross-contaminated with raw poultry; reserve extra teriyaki sauce.
- Cover the pan tightly with foil and bake covered for 30 minutes.
- Remove the foil and bake for an additional 5 to 10 minutes, or until chicken and rice are both cooked through.
- Evenly sprinkle with green onions, optional sesame seeds, and serve immediately with the extra reserved teriyaki sauce if desired. Recipe will keep airtight in the fridge for 5 days or in the freezer for 4 months.
Recipe adapted from Betty Crocker.
Amount Per Serving: Calories: 490Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 96mgSodium: 1051mgCarbohydrates: 61gFiber: 3gSugar: 32gProtein: 42g
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