Description
A simple one-pan dinner featuring teriyaki-glazed chicken baked with jasmine rice and vegetables for a flavorful, easy meal.
Ingredients
Scale
- 1 1/2 pounds boneless chicken thighs, cut into bite-sized pieces
- 2 cups jasmine rice
- 1/2 cup teriyaki sauce
- 1 cup chicken broth
- 1 cup mixed vegetables (carrots, broccoli, and bell peppers)
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe pan, heat sesame oil over medium heat. Add chicken pieces and cook until browned, about 5 minutes.
- Add garlic, ginger, and mixed vegetables to the pan. Stir and cook for 2 minutes.
- Pour in jasmine rice, teriyaki sauce, soy sauce, and chicken broth. Stir to combine all ingredients.
- Bring the mixture to a boil, then cover the pan and transfer to the preheated oven.
- Bake for 25-30 minutes, or until the rice is cooked and liquid is absorbed.
- Remove from oven, fluff the rice with a fork, and let it rest for 5 minutes before serving.
Notes
For a spicier version, add red pepper flakes. Ensure chicken reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: Asian-inspired
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 12g
- Carbohydrates: 55g
- Protein: 28g