Prep time: 15 mins | Cook time: 35–40 mins | Servings: 4–6
Ingredients
- The Protein: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
- The Base: 2 cups cooked white or brown rice.
- The Sauce:
- 1/2 cup teriyaki sauce (store-bought or homemade).
- 1 tbsp honey for extra stickiness.
- 1 tsp minced garlic.
- 1/2 tsp ground ginger.
- The Veggies: 1 bag (12 oz) frozen stir-fry vegetables (optional, for layering).
- The Garnish: 1/2 cup chopped green onions and sesame seeds.
Instructions
- Prepare the Pan: Preheat your oven to 350°F and lightly grease a 9×13 inch glass baking dish.
- Layer the Rice: Spread the cooked rice evenly across the bottom of the dish to create a sturdy base.
- Toss the Chicken: In a medium bowl, toss the chicken pieces with half of the teriyaki sauce, garlic, and ginger until well coated.
- Assemble: Arrange the chicken pieces in an even layer over the rice. If using vegetables, layer them between the rice and the chicken.
- Bake: Place in the oven and bake for 30–35 minutes, or until the chicken is cooked through and the rice has absorbed the savory juices.
- Glaze: Remove from the oven, drizzle the remaining teriyaki sauce and honey over the top, and broil for 2–3 minutes until the chicken is slightly caramelized and sticky.
- Serve: Top generously with chopped green onions and sesame seeds before serving.