Teriyaki Chicken Bake is the ultimate go-to for a sweet-and-savory family meal that requires minimal effort. This casserole combines juicy chicken, tender rice, and colorful veggies, all drenched in a flavorful teriyaki sauce. The result? A scrumptious one-pan wonder that’s easy enough for a busy weeknight yet hearty enough to delight everyone at the table. Whether you need a quick dinner fix or a crowd-pleasing dish, this recipe delivers each time.
I remember the first time I made Teriyaki Chicken Bake on a hectic weekday. My little one was starving, my husband was stuck in traffic, and I desperately wanted something tasty that wouldn’t leave me with a pile of dishes. After tossing chicken, rice, and veggies together, the oven did all the work while I took a breath. When dinner emerged, the kitchen smelled heavenly, and the sauce gave everything a sweet, tangy glaze. From the very first bite, my family’s eyes lit up, and the compliments started rolling in. Now, this dish has a permanent spot in our dinner rotation whenever we crave a fuss-free, delicious meal.
Why this Teriyaki Chicken Bake
- Simplifies Mealtime: A single dish handles protein, carbs, and veggies—just pop it in the oven and wait.
- Bold Teriyaki Flavor: The homemade sauce marries sweetness with a bit of tang, soaking into each component.
- Versatile & Adaptable: Swap chicken with tofu or add extra veggies depending on what’s in your fridge.
- Leftover-Friendly: Tastes even better the next day, making it perfect for meal prep or quick lunches.
Ingredients “Teriyaki Chicken Bake”(in grams/pounds)
(Makes about 6 servings)
- Chicken Breasts (~680 g / 1.5 lbs), cubed
- Brown Rice (375 g / ~0.83 lb), uncooked
- Frozen Stir-Fry Veggies (~300 g / ~0.66 lb)
- Pineapple Chunks (~225 g / ~0.5 lb), drained (optional)
- Soy Sauce (120 ml / ~0.5 cup)
- Brown Sugar (50 g / ~0.11 lb)
- Honey (2 tbsp / ~30 g)
- Apple Cider Vinegar (2 tbsp / ~30 ml)
- Garlic, minced (2 cloves)
- Ginger, grated (1 tsp / ~5 g)
- Cornstarch (1 tbsp / ~8 g) + water for slurry
- Salt & Pepper to taste
How to Teriyaki Chicken Bake Dish
- Prep & Cook the Sauce
- In a small saucepan, whisk soy sauce, brown sugar, honey, vinegar, garlic, and ginger over medium heat.
- Stir a cornstarch slurry (1 tbsp cornstarch + a splash of water) into the mixture. Let it thicken slightly, then remove from heat.
- Assemble Casserole
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Spread uncooked brown rice evenly at the bottom.
- Scatter cubed chicken, frozen veggies, and optional pineapple over rice.
- Season with salt and pepper as desired.
- Pour & Bake
- Drizzle thickened teriyaki sauce on top, ensuring the rice and chicken get coated.
- If needed, add about 1½–2 cups of water or chicken broth so the rice can cook thoroughly.
- Cover the dish tightly with foil and bake for ~40–45 minutes, or until rice is tender and chicken is fully cooked (165°F / 74°C internally).
- Finish & Serve
- Remove foil and let it brown for another 5 minutes if you want a slightly crisp top.
- Serve hot with a sprinkle of sesame seeds or chopped green onions for garnish.
Conclusion
Teriyaki Chicken Bake combines rich, sweet-savory teriyaki flavors with hearty grains and protein in a single casserole. Perfect for weeknight dinners, this rice casserole can be thrown together in no time, freeing you up for what matters most—time with family or a moment to yourself. With minimal cleanup and maximum flavor, it’s a no-brainer recipe that’ll quickly climb the ranks of your family’s favorite meals!
Frequently Asked Questions
Can I use white rice instead of brown?
Yes, reduce cook time and add slightly less liquid to avoid mushy texture. Keep an eye on doneness.How do I store leftovers?
Seal in an airtight container and refrigerate up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth.Can I make it gluten-free?
Use tamari or coconut aminos instead of soy sauce and confirm all other ingredients are GF.How to prevent dryness?
Ensure you have enough liquid (water/broth) for the rice to absorb. Baking covered helps retain moisture, too.
Teriyaki Chicken Bake
Ingredients
Chicken Breasts (~680 g / 1.5 lbs), cubed
Brown Rice (375 g / ~0.83 lb), uncooked
Frozen Stir-Fry Veggies (~300 g / ~0.66 lb)
Pineapple Chunks (~225 g / ~0.5 lb), drained (optional)
Soy Sauce (120 ml / ~0.5 cup)
Brown Sugar (50 g / ~0.11 lb)
Honey (2 tbsp / ~30 g)
Apple Cider Vinegar (2 tbsp / ~30 ml)
Garlic, minced (2 cloves)
Ginger, grated (1 tsp / ~5 g)
Cornstarch (1 tbsp / ~8 g) + water for slurry
Salt & Pepper to taste
Instructions
Prep & Cook the Sauce
- In a small saucepan, whisk soy sauce, brown sugar, honey, vinegar, garlic, and ginger over medium heat.
- Stir a cornstarch slurry (1 tbsp cornstarch + a splash of water) into the mixture. Let it thicken slightly, then remove from heat.
Assemble Casserole
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Spread uncooked brown rice evenly at the bottom.
- Scatter cubed chicken, frozen veggies, and optional pineapple over rice.
- Season with salt and pepper as desired.
Pour & Bake
- Drizzle thickened teriyaki sauce on top, ensuring the rice and chicken get coated.
- If needed, add about 1½–2 cups of water or chicken broth so the rice can cook thoroughly.
- Cover the dish tightly with foil and bake for ~40–45 minutes, or until rice is tender and chicken is fully cooked (165°F / 74°C internally).
Finish & Serve
- Remove foil and let it brown for another 5 minutes if you want a slightly crisp top.
- Serve hot with a sprinkle of sesame seeds or chopped green onions for garnish.
Notes
