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.
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!).
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.
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.
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
- Pineapple Chunks (fruit)
- 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
- 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 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.
Calories: 425kcal | Carbohydrates: 72g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 845mg | Fiber: 4g | Sugar: 13g