In this Baked Teriyaki Chicken and Rice recipe, chicken, rice, pineapple, and red peppers cook together in one pan for an EASY weeknight dinner!

​

INSTRUCTIONS​

1. Preheat oven to 375F and spray a 9×13-inch baking dish with cooking spray; set aside.

MAKE THE TERIYAKI SAUCE​

1. To a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, red pepper flakes (use less or none if you are sensitive to spiciness), and bring to a boil over medium-high heat, whisking nearly constantly.
2. To a small bowl, add the corn starch, water, and stir to dissolve.
3. Add the corn starch mixture to the soy sauce mixture, stir to combine, bring the mixture to a low simmer, and cook for 1 to 2 minutes, stirring frequently, or until teriyaki sauce has thickened to desired consistency; set sauce aside.

PREP THE CHICKEN AND RICE​

1. To the prepared baking dish, add the rice, pineapple and juice, red pepper, chicken broth, optional chili garlic sauce (omit if you do not want to add spiciness), and stir gently to combine.
2. Evenly lay the chicken on top.
3. Dollop a generous amount of teriyaki sauce on top of each piece of chicken without actually ‘double-dipping’, i.e. touching the spoon from the teriyaki sauce, onto raw chicken, and back to the teriyaki sauce because you will likely have leftover sauce that you may want to use after the dish has cooked and you don’t want it cross-contaminated with raw poultry; reserve extra teriyaki sauce.
4. Cover the pan tightly with foil and bake covered for 30 minutes.
5. Remove the foil and bake for an additional 5 to 10 minutes, or until chicken and rice are both cooked through.
6. Evenly sprinkle with green onions, optional sesame seeds, and serve immediately with the extra reserved teriyaki sauce if desired. Recipe will keep airtight in the fridge for 5 days or in the freezer for 4 months.

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes

INGREDIENTS​

TERIYAKI SAUCE​

• 1/3 cup reduced-sodium soy sauce
• 1/3 cup light brown sugar, packed
• 3 to 5 cloves garlic, finely minced or pressed
• 2 teaspoons ground ginger
• 1/4 to 1/2 teaspoon red pepper flakes, or to taste
• 1/2 cup water
• 2 tablespoons corn starch

CHICKEN AND RICE​

• 1 1/2 cups white minute rice
• 8 ounces canned pineapple chunks or tidbits in juice, do not drain
• 1 medium/large red bell pepper, diced into small pieces
• 1 1/4 cups low-sodium chicken broth
• 1 to 2 tablespoons chili garlic sauce, optional and to taste
• 1 pound thin-sliced boneless skinless chicken breasts, about 4 breasts
• 2 or 3 green onions, cut into small segments on the bias
• sesame seeds, optional for garnishing

Instructions below

 

[Martin D]

I love all the ingredients but where is the instructions on how to cook the dish??

 

[Ree58]

INSTRUCTIONS​

1. 
   
2. Preheat oven to 375F and spray a 9×13-inch baking dish with cooking spray; set aside.

MAKE THE TERIYAKI SAUCE​

1. To a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, red pepper flakes (use less or none if you are sensitive to spiciness), and bring to a boil over medium-high heat, whisking nearly constantly.
2. To a small bowl, add the corn starch, water, and stir to dissolve.
3. Add the corn starch mixture to the soy sauce mixture, stir to combine, bring the mixture to a low simmer, and cook for 1 to 2 minutes, stirring frequently, or until teriyaki sauce has thickened to desired consistency; set sauce aside.

PREP THE CHICKEN AND RICE​

1. To the prepared baking dish, add the rice, pineapple and juice, red pepper, chicken broth, optional chili garlic sauce (omit if you do not want to add spiciness), and stir gently to combine.
2. Evenly lay the chicken on top.
3. Dollop a generous amount of teriyaki sauce on top of each piece of chicken without actually ‘double-dipping’, i.e. touching the spoon from the teriyaki sauce, onto raw chicken, and back to the teriyaki sauce because you will likely have leftover sauce that you may want to use after the dish has cooked and you don’t want it cross-contaminated with raw poultry; reserve extra teriyaki sauce.
4. Cover the pan tightly with foil and bake covered for 30 minutes.
5. Remove the foil and bake for an additional 5 to 10 minutes, or until chicken and rice are both cooked through.
6. 
   
7. Evenly sprinkle with green onions, optional sesame seeds, and serve immediately with the extra reserved teriyaki sauce if desired. Recipe will keep airtight in the fridge for 5 days or in the freezer for 4 months.

 

[Babybird]

In this Baked Teriyaki Chicken and Rice recipe, chicken, rice, pineapple, and red peppers cook together in one pan for an EASY weeknight dinner!

View attachment 39569
Image and Recipe Source: AverieCooks​

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes

INGREDIENTS​

TERIYAKI SAUCE​

• 1/3 cup reduced-sodium soy sauce
• 1/3 cup light brown sugar, packed
• 3 to 5 cloves garlic, finely minced or pressed
• 2 teaspoons ground ginger
• 1/4 to 1/2 teaspoon red pepper flakes, or to taste
• 1/2 cup water
• 2 tablespoons corn starch

CHICKEN AND RICE​

• 1 1/2 cups white minute rice
• 8 ounces canned pineapple chunks or tidbits in juice, do not drain
• 1 medium/large red bell pepper, diced into small pieces
• 1 1/4 cups low-sodium chicken broth
• 1 to 2 tablespoons chili garlic sauce, optional and to taste
• 1 pound thin-sliced boneless skinless chicken breasts, about 4 breasts
• 2 or 3 green onions, cut into small segments on the bias
• sesame seeds, optional for garnishing

INSTRUCTIONS
Preheat oven to 375F and spray a 9×13-inch baking dish with cooking spray; set aside.
MAKE THE TERIYAKI SAUCE
To a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, red pepper flakes (use less or none if you are sensitive to spiciness), and bring to a boil over medium-high heat, whisking nearly constantly.
To a small bowl, add the corn starch, water, and stir to dissolve.
Add the corn starch mixture to the soy sauce mixture, stir to combine, bring the mixture to a low simmer, and cook for 1 to 2 minutes, stirring frequently, or until teriyaki sauce has thickened to desired consistency; set sauce aside.
PREP THE CHICKEN AND RICE
To the prepared baking dish, add the rice, pineapple and juice, red pepper, chicken broth, optional chili garlic sauce (omit if you do not want to add spiciness), and stir gently to combine.
Evenly lay the chicken on top.
Dollop a generous amount of teriyaki sauce on top of each piece of chicken without actually ‘double-dipping’, i.e. touching the spoon from the teriyaki sauce, onto raw chicken, and back to the teriyaki sauce because you will likely have leftover sauce that you may want to use after the dish has cooked and you don’t want it cross-contaminated with raw poultry; reserve extra teriyaki sauce.
Cover the pan tightly with foil and bake covered for 30 minutes.
Remove the foil and bake for an additional 5 to 10 minutes, or until chicken and rice are both cooked through.
Evenly sprinkle with green onions, optional sesame seeds, and serve immediately with the extra reserved teriyaki sauce if desired. Recipe will keep airtight in the fridge for 5 days or in the freezer for 4 months.
Sorry didn't realise it didn't print

 

[Babybird]

I love all the ingredients but where is the instructions on how to cook the dish??

INSTRUCTIONS​

1. Preheat oven to 375F and spray a 9×13-inch baking dish with cooking spray; set aside.

MAKE THE TERIYAKI SAUCE​

1. To a medium saucepan, add the soy sauce, brown sugar, garlic, ginger, red pepper flakes (use less or none if you are sensitive to spiciness), and bring to a boil over medium-high heat, whisking nearly constantly.
2. To a small bowl, add the corn starch, water, and stir to dissolve.
3. Add the corn starch mixture to the soy sauce mixture, stir to combine, bring the mixture to a low simmer, and cook for 1 to 2 minutes, stirring frequently, or until teriyaki sauce has thickened to desired consistency; set sauce aside.

PREP THE CHICKEN AND RICE​

1. To the prepared baking dish, add the rice, pineapple and juice, red pepper, chicken broth, optional chili garlic sauce (omit if you do not want to add spiciness), and stir gently to combine.
2. Evenly lay the chicken on top.
3. Dollop a generous amount of teriyaki sauce on top of each piece of chicken without actually ‘double-dipping’, i.e. touching the spoon from the teriyaki sauce, onto raw chicken, and back to the teriyaki sauce because you will likely have leftover sauce that you may want to use after the dish has cooked and you don’t want it cross-contaminated with raw poultry; reserve extra teriyaki sauce.
4. Cover the pan tightly with foil and bake covered for 30 minutes.
5. Remove the foil and bake for an additional 5 to 10 minutes, or until chicken and rice are both cooked through.
6. Evenly sprinkle with green onions, optional sesame seeds, and serve immediately with the extra reserved teriyaki sauce if desired. Recipe will keep airtight in the fridge for 5 days or in the freezer for 4 months.