This Teriyaki Chicken and Rice Bake combines tender chicken breast, a flavorful homemade teriyaki sauce, vegetables, and fluffy rice for a one-dish meal the whole family will love! Ready in an hour.
Want more Asian-inspired meals? You’ll love my Easy Orange Chicken recipe, Teriyaki Chicken, and Slow Cooker Mongolian Beef!
Table of Contents
If you’re looking for the easiest way to make teriyaki chicken without using a ton of dishes, you have to make this Teriyaki Chicken and Rice Bake!
Everything is added to a casserole dish, covered, and baked for an hour. It’s perfect for busy weeknights when you don’t feel like standing around the kitchen.
Plus, this dish makes a complete meal, so you don’t even have to add sides if you don’t feel like it!
Why we love this Chicken Teriyaki Rice Bake:
- Family favorite: This dish is loaded with juicy chicken and rich teriyaki flavors the entire family will love.
- Simple: You only need a few simple ingredients to whip up this recipe, most of which you probably already have in your pantry!
- Hands-off: Once you add everything to the casserole dish, you can sit back and relax while the oven does all the work.
Teriyaki Chicken and Rice Casserole ingredients:
- Boneless, skinless chicken breasts: I like to chop up the chicken into cubes so everything is bite-sized and ready to go.
- Long grain white rice: No need to cook this beforehand as it cooks with everything in the oven!
- Frozen vegetables: Use any type of frozen vegetables you like.
- Chicken broth: I always go for low-sodium chicken broth!
- Teriyaki sauce: I make my own teriyaki sauce with soy sauce, honey, vinegar, garlic, salt, ginger, and red pepper flakes! Feel free to use low sodium soy sauce if you like. You can also use any type of vinegar, such as rice vinegar, white vinegar, or apple cider vinegar.
How to make this teriyaki chicken bake:
This is an easy dump-and-go recipe! Check out the full list of recipe instructions in the recipe card down below.
- Mix chicken broth, soy sauce, honey, vinegar, garlic, salt, ginger, and red pepper flakes in the baking dish.
- Add chopped chicken, rice, and frozen vegetables to the dish.
Variations and Substitutions
- Chicken: Swap the chicken breasts for boneless, skinless chicken thighs. Just make sure to add a few more minutes to the cooking time since thighs have a higher internal temperature than breasts.
- Gluten-free: Swap the soy sauce for tamari or coconut aminos.
- Veggies: You can use frozen bell peppers, snap peas, snow peas, broccoli, stir fry veggies–anything goes here!
- Garnish: Fee free to sprinkle some sesame seeds or fresh green onions on top for a bit of flavor. You can also drizzle some Spicy Mayo for a bit of heat!
How to store this chicken and rice casserole:
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. Let the leftovers thaw in the fridge overnight before reheating in the microwave for a minute or two.
Keep in mind that the texture of the rice will be softer after freezing, so if you like it al dente this may not be the best storage option for you.
More one-dish recipes you’ll love:
- Taco Casserole — a family favorite!
- Chicken Enchilada Casserole — flavorful comfort food.
- Chicken Broccoli Rice Casserole — the best way to get those veggies in!
- Rigatoni Pasta Bake — make ahead and freezer friendly.
Teriyaki Chicken and Rice Bake
written by Ashley Fehr
Ingredients
- 3½ cups low sodium chicken broth
- ¼ cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon vinegar
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon minced ginger
- ⅛ teaspoon red pepper flakes
- 1½ cups long grain white rice
- 1 lb boneless, skinless chicken breasts (about 2) chopped
- 2 cups frozen vegetables
Instructions
- Lightly grease a 9×13" baking dish and preheat the oven to 400 degrees F.
- Add chicken broth, soy sauce, honey, vinegar, garlic, salt, ginger, and red pepper flakes to the baking dish and stir to combine.
- Place rice in a fine mesh sieve and rinse well. Add to the liquid in the pan.
- Add the uncooked chicken breast (chopped) and frozen vegetables.
- Cover tightly with foil and bake for 50-60 minutes, until rice is tender. Taste and serve.
Notes
-
- Chicken broth: if your broth is not a low sodium or no salt added variety, you will want to reduce the added salt and adjust as necessary once it is cooked.
- Soy sauce: choose a gluten-free soy sauce if necessary.
- Rice: I have not tested this recipe with brown rice as they require different cook times.
- Vegetables: I love the ease of frozen vegetables in here, but they are quite tender by the end of the cook time. If you prefer, you can leave out the vegetables until part way through the cooking for firmer veggies. This is also a great recipe for using up leftover cooked vegetables, or softer vegetables that don’t require a long cook time (ex. broccoli, snap peas or bell peppers would be great in here!).
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Christy says
I have used other recipes from this site with great success but unfortunately this recipe didn’t cook like it should. I followed the recipe and cooked it covered for 1 hr 15 mins and it was still very liquidity and the rice wasn’t cooked.
Ashley Fehr says
Hi Christy! I’m sorry it didn’t work out well for you! 1 hour and 15 minutes is a really long time for rice to cook in the oven so it does seem like something went wrong. Were you using a new brand of rice or whole grain? Was it sealed tightly?
Vicki says
Could you use minute rice in this recipe?
Ashley Fehr says
I haven’t tested the recipe with Minute rice and it would require a different liquid amount and cook time. You’re welcome to try it!
Susan Phelps says
The recipe calls for minced ginger. Can I substitute ground ginger? If so, do I use the same amount as called for the minced? I never have fresh ginger on hand! Lol
Ashley Fehr says
You can but you will need a very small amount — around 1/4-1/8 teaspoon
Kathleen Schaab says
Is the rice cooked when you add it to the pan?
Ashley Fehr says
No it is uncooked
Donna says
Would rice noodles work in this recipe? If so how much would you use and would the cooking time change? This sounds super easy and delicious!
Ashley Fehr says
I’m sorry, I haven’t tried with noodles!
Judi Pennington says
Thank you for such uncomplicated recipes
Ashley Fehr says
It’s my pleasure!