Serves: 6
Prep time: 20 minutes
Cook time: 50–60 minutes
Ingredients
Chicken
- 1½–2 lb (700–900 g) boneless, skinless chicken thighs
- 1 tbsp neutral oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
Rice
- 1½ cups (300 g) long-grain rice or basmati rice
- 2¼ cups (550 ml) chicken broth
- 1 medium carrot, finely diced
- ½ small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp butter
- ½ tsp salt
Teriyaki sauce
- ½ cup (120 ml) soy sauce
- ⅓ cup (80 ml) honey
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp fresh grated ginger
- 3 garlic cloves, minced
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
Garnish
- 3–4 green onions, thinly sliced
- 1 tbsp sesame seeds, optional
Instructions
1. Make the teriyaki sauce
Add the soy sauce, honey, brown sugar, rice vinegar, ginger and garlic to a small saucepan.
Bring to a gentle simmer and cook for 2–3 minutes.
Mix the cornstarch with the water until smooth. Whisk it into the sauce and cook for another 1–2 minutes, until thick and glossy.
Remove from the heat and stir in the sesame oil.
2. Prepare the rice
Preheat the oven to 375°F (190°C).
Grease a 9 × 13-inch (23 × 33 cm) baking dish.
Add the rinsed rice, carrot, onion, garlic, salt, butter and chicken broth. Stir gently.
3. Add the chicken
Pat the chicken thighs dry and season with salt, pepper and garlic powder.
Arrange the chicken pieces over the rice.
Brush them generously with about half of the teriyaki sauce.
Cover the dish tightly with aluminum foil.
4. Bake
Bake covered for 35–40 minutes.
Remove the foil and check the rice. If it looks dry or the rice is still very firm, add about ¼ cup (60 ml) of hot broth or water.
Brush the chicken with more teriyaki sauce.
Return to the oven uncovered for 10–15 minutes, until the chicken is cooked through and nicely browned.
For the deeply caramelized appearance in the photo, broil/grill for 2–4 minutes at the end, watching carefully so the honey doesn’t burn.
The chicken should reach 165°F (74°C) internally.
5. Finish
Let the dish rest for 5–10 minutes.
Fluff the rice gently with a fork.
Top with sliced green onions and sesame seeds.
For an especially glossy, caramelized chicken, reserve a few tablespoons of the teriyaki sauce and brush it over the chicken immediately before broiling.