Sticky Teriyaki Chicken Mushroom Rice Bake -

Sticky Teriyaki Chicken Mushroom Rice Bake

Sweet, savory, and packed with comforting flavor, this Sticky Teriyaki Chicken Mushroom Rice Bake combines juicy chicken, tender mushrooms, fluffy rice, and a glossy homemade teriyaki glaze in one easy baking dish.

Prep Time: 15 minutes

Cook Time: 50 minutes

Rest Time: 5 minutes

Total Time: 1 hour 10 minutes

Servings: 6

Course: Main Course

Cuisine: Asian-Inspired

Method: Baking

Ingredients

For the Chicken and Rice

1½ lbs boneless, skinless chicken thighs or Chicken breast cut into bite size

1½ cups long-grain white rice, uncooked

8 oz mushrooms, sliced

2½ cups chicken broth

2–3 green onions, sliced

1 tbsp sesame seeds, optional

For the Sticky Teriyaki Sauce

½ cup soy sauce

⅓ cup honey or brown sugar

4 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp cornstarch

2 tbsp water

Instructions

Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a large baking dish.

Make the teriyaki sauce: Whisk together the soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Reserve some clean sauce for glazing the chicken later.

Assemble the rice: Spread the uncooked rice evenly in the baking dish. Add the sliced mushrooms, chicken broth, and part of the teriyaki sauce. Gently stir.

Add the chicken: Arrange the chicken thighs over the rice and mushrooms. Brush them with some teriyaki sauce.

Bake: Cover the baking dish tightly with foil and bake for 40–50 minutes, or until the rice is tender and the chicken reaches 165°F (74°C).

Make the sticky glaze: Mix the cornstarch with 2 tablespoons of water. Add it to the reserved teriyaki sauce and heat in a small saucepan until thick and glossy.

Glaze the chicken: Remove the foil and generously brush the chicken with the sticky teriyaki glaze.

Finish baking: Return the dish to the oven uncovered for 5–10 minutes. For extra caramelization, broil briefly while watching carefully.

Rest and serve: Let the rice bake rest for 5 minutes. Garnish with sliced green onions and sesame seeds before serving.

Tips

Chicken thighs stay especially juicy, but chicken breasts can also be used.

Keep the baking dish tightly covered while the rice cooks so steam doesn't escape.

Use long-grain white rice for the most predictable texture.

Add broccoli, carrots, bell peppers, or snap peas for extra vegetables.

Add sriracha or red pepper flakes if you prefer spicy teriyaki chicken.

For leftovers, add a splash of broth or water before reheating to help keep the rice moist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat thoroughly before serving. You can also freeze individual portions for an easy make-ahead meal.