One-Pan Teriyaki Chicken Bake

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Better than takeout! This all-in-one meal combines tender chicken, fresh veggies, brown rice in a sweet and savory teriyaki sauce.

This teriyaki chicken bake has it all- it’s tasty, healthy, and easy! Making homemade teriyaki sauce is super simple too. Who knew? Your family will love this filling and delicious recipe!

A little backstory. I am from the Seattle area, and in Seattle we love our teriyaki. Teriyaki is not just an item or even a section on restaurant menus; there are teriyaki shops all over the place. Nowhere else I have been or lived has anything like it. So, sometimes I just need a little teriyaki. It’s in my blood. But, I want it to be easy and healthy too.

That’s where this recipe comes in.

Easy Teriyaki Chicken Bake Recipe

How to Make Teriyaki Sauce

Making the sauce was simpler than I expected! I’ve always purchased teriyaki sauce, but now I know better! You probably have most (or all) of the ingredients on hand right now- fresh ginger may be the catch.

But I’ll let you in on a little secret: ginger freezes really well! I may have mentioned this in a previous post, but I just love that I can throw it in the freezer and I am set for future recipes! Just take what you need out and grate it (much easier than mincing!).

Easy Teriyaki Chicken Bake Recipe

To make the sauce, simply combine the soy sauce, water, brown sugar, garlic and ginger in a small pot on medium-high heat. Meanwhile, stir the cornstarch and 1/4 cup water together until the corn starch is well dissolved, then add to the pot. Heat it all up until boiling and thickened, maybe 5 minutes.

Now set aside until the bake is assembled.

Tips for Cooking Teriyaki Chicken Bake

One of the things I love most about this recipe is that it’s a throw-it-all-in casserole type recipe. No need to add things at different times or cook multiple things at once. This teriyaki chicken is all-in-one. Once the sauce is made, you’re almost set.

Easy Teriyaki Chicken Bake Recipe

I suggest spraying a 3 quart casserole dish (9×13 inches) with cooking spray, just to make clean up a little simpler (who doesn’t need that?). Layer the cooked brown rice, green beans and carrots, and then chicken strips. Pour chicken broth over everything, and then 1 cup of the teriyaki sauce. Make sure the chicken is well-covered with sauce so it’s nice and flavorful.

Tip: see if your grocery store has chicken pre-cut into strips. Mine does, and it’s the same price as un-cut chicken breasts. Win! I didn’t have to handle meat hardly at all, saving time and clean up.

Once everything is assembled, cover the dish in foil. Place the dish into a pre-heated 375* F oven for 45 minutes. At that point, take the dish out and stir just a little to make sure everything is getting enough moisture. If it looks dry, add an extra half-cup of chicken broth. Place the dish back into the oven without the foil this time, and set your timer for 10 minutes.

Easy Teriyaki Chicken Bake Recipe

Can I Use Different Veggies in The Teriyaki Bake?

Yes! This recipe goes great with green beans and carrots, but some other veggies that would work and be delicious would be:

  • Bell pepper
  • Snap Peas
  • Broccoli
  • Pineapple Chunks (fruit)
  • Zucchini

Easy Teriyaki Chicken Bake

3.63 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: bake, dairy free, easy, gluten-free, lowfat, rice, Teriyaki Chicken
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 425kcal

Ingredients

  • 5 cups Brown rice, cooked
  • 2 cups carrots, chopped
  • 2 cups green beans
  • 1 cup pineapple tidbits
  • 1 1/2 pounds chicken breast
  • 1 cup chicken broth, low-sodium

Teriyaki Sauce

  • 1/2 cup soy sauce, low sodium
  • 1 cup water
  • 1/3 cup brown sugar
  • 3 cloves garlic minced
  • 1/2 teaspoon ginger minced
  • 2 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  • Make the teriyaki sauce by combining all ingredients but the cornstarch and 2 tablespoons water in a small saucepan on medium-high heat. In a small bowl, stir together cornstarch and 2 tablespoons water until cornstarch is dissolved, then add to saucepan. Bring to a boil and simmer until thickened, around 5 minutes.
  • Chop carrots into small pieces and chop green beans into bite size pieces. Saute for 5 minutes until crisp tender. Cut chicken into thin strips or bite size pieces.
  • Preheat oven to 375* F and spray a 9×13 baking dish with non-stick spray. Spread veggies along the bottom of the dish, followed by the chicken. Spread rice on top.  Pour 1 cup of chicken broth over everything, and then spread 1 cup of teriyaki sauce on top, making sure to cover well.
  • Cover dish in foil and bake for 40 minutes. Remove foil and stir just a bit to make sure everything is cooking evenly, and add 1/2 cup more chicken broth if too dry. Then put back in the oven (keeping the foil off) for 10-15 minutes, until chicken and veggies are cooked. Pour remaining teriyaki sauce on top, to taste.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 425kcal | Carbohydrates: 72g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 845mg | Fiber: 4g | Sugar: 13g

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19 Comments

I am hoping To make this tonight but don’t have quick cook rice. Should I make adjustments for regular brown rice (that takes about 35-40 minutes to cook normally)?

Hi Casey, good question! I haven’t tried using regular brown rice myself, but if I were going to use it I would do something like the following: decrease rice to 2 cups, increase the chicken broth to 4 cups, and up the baking time with foil on top by at least 15 minutes (check it at regular intervals to see how the rice is doing!).
I hope this helps, and please let us know how it turns out!

The flavour was so yummy in this recipe. I was wondering if the 3 1/2 cups rice is the correct amount? I followed exactly and when the time was up my veggies were hard and the rice too. I kept adding liquid but it just wasn’t getting soft. Any tips?! Thanks!

Hi Lindsay! So glad to hear you loved the flavor! Sorry to hear the rice wasn’t cooperating. Did you use minute rice and cut the veggies nice and small? If you did, the only other cause I can think of is just differences in the way ovens cook. You did the right thing adding liquid if you needed to, and keeping it covered for longer always helps too. I plan to make this for my family again soon and I’ll pay close attention and let you know if I figure anything out!

Hi again Lindsay! I just made this again for my family so I have made a few adjustments to improve the recipe. I decided to keep the dish covered for 40-45 minutes rather than 30, and I cut the veggies a little thinner to help them get a little softer. I don’t like mushy veggies, so they were soft but not too soft. My rice cooked quickly though, it was done after the first 30 minutes when I checked. Did you check and see if you used minute rice? Hope this helps!

Hi! I’m trying this tonight for dinner. A little confused though. The top pictures show to do the rice, then veggies, while the wrote our directions say to put the veggies, then rice in the pan. Which is right? Does it make a difference?

This is FANTASTIC and so easy! I took it up an easy notch by using a bag of frozen mixed vegetables. Came out just like take out! My daughter just asked for me to make this again for her 14th birthday! Thank you!

4 stars
Using my non-instant rice method, this worked much better this second time. Par cook brown rice and give it a 15 minute rest before serving are my tips.

3 stars
In general good. My kids would eat again. Was quite dry and cooked faster than anticipated. I made teh mistake of adding the entire sauce to the pan and the dish was WAY too salty. Next time I will apply only part of the sauce to the chicken and keep the rest for later. I will add more broth adn shorten cooking time too.

Are you supposed to cook the rice before putting it in the pan and baking the dish? The ingredient list calls for cooked rice, but your post alludes to not cooking it first. I’m making this this week and would love some clarification, thank you!

Hi Elizabeth! WE have found that it turns out better if you cook the rice before. You can use Instant Brown Rice and put it in uncooked as well. Happy Cooking!

5 stars
I remember making this recipe before (one of my FAVORITES) but thought in the ingredient list it specifically used instant brown rice. Has the recipe changed? Can you tell me the amount of uncooked instant rice and chicken broth needed?

THis is the original recipe:

-2 cup Brown rice, Instant
-2 cup chopped carrot
-2 cup green beans
-1 1/2 pound chicken breast
-3 cup chicken broth, low-sodium
Teriyaki Sauce:
-1/2 cup soy sauce,
-1 cup water
-1/4 cup brown sugar
-3 cloves garlic (minced)
-1/2 teaspoon ground ginger
-2 tablespoon cornstarch
-2 tablespoons cold water

Make the teriyaki sauce by combining all ingredients but the cornstarch and 2 tablespoons water in a small saucepan on medium-high heat. In a small bowl, stir together cornstarch and 2 tablespoons water until cornstarch is dissolved, then add to saucepan. Bring to a boil and simmer until thickened, around 5 minutes. Chop carrots into thin slices and break green beans into little pieces. Cut chicken into thin strips. Preheat oven to 375* F and spray a 9×13 baking dish with non-stick spray. Spread veggies along the bottom of the dish, then pour minute rice on top, followed by chicken. Pour 2 cups of chicken broth over everything, and then spread 1 cup of teriyaki sauce on top, making sure to cover chicken well. Cover dish in foil and bake for 40 minutes. Remove foil and stir just a bit to make sure everything is cooking evenly, and add 1/2 cup more chicken broth if too dry. Then put back in the oven (keeping the foil off) for 10-15 minutes, until chicken and veggies are cooked. Pour remaining teriyaki sauce on top, to taste.

Happy Cooking!