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3.45 from 43 votes

Easy Teriyaki Chicken Bake

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Asian
Keyword: bake, dairy free, easy, gluten-free, lowfat, rice, Teriyaki Chicken
Servings: 10 servings
Calories: 425kcal


  • 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


  • 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 9x13 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.


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