Teriyaki-Baked Chicken with Rice
Juicy chicken thighs coated in a homemade teriyaki glaze, baked until caramelized, served over fluffy jasmine rice with crisp vegetables. This japanese-inspired asian (gluten-free) ready in about 35 minutes pairs chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs chicken thighs
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp ginger
- 2 cloves garlic
- 2 cups jasmine rice
- 1 cup mixed vegetables
- 1 tbsp sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp honey, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 2 minced garlic cloves.
- Step 2: Place 1.5 lbs boneless, skinless chicken thighs in a baking dish and pour the sauce mixture over them, coating evenly.
- Step 3: Bake for 25 minutes until chicken is cooked through and sauce is bubbling.
- Step 4: While chicken bakes, cook 2 cups jasmine rice according to package instructions.
- Step 5: Heat 1 tbsp oil in a skillet over medium heat. Add 1 cup mixed vegetables (carrots, broccoli, bell peppers, cut into bite-sized pieces) and cook for 8 minutes until crisp-tender.
- Step 6: Serve baked chicken and sauce over cooked jasmine rice, topped with the mixed vegetables and 1 tbsp sesame seeds.
Frequently asked questions
How long does Teriyaki-Baked Chicken with Rice take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Teriyaki-Baked Chicken with Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Teriyaki-Baked Chicken with Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Teriyaki-Baked Chicken with Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Teriyaki-Baked Chicken with Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the flavor! My kids asked for seconds. Easy to make.
- ★★★★★
Perfect for a weeknight dinner. The chicken was juicy and the teriyaki glaze was spot on.
- ★★★★☆
The teriyaki sauce was a bit bland, but the chicken was tender. I'd add more ginger next time.
