Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1.5 cups long-grain white rice, uncooked
  • 2 cups low-sodium chicken broth
  • 2 cups broccoli florets, cut small
  • 1 cup red bell pepper, diced
  • 0.5 cup carrots, shredded
  • 0.75 cup soy sauce
  • 0.5 cup water
  • 0.25 cup honey
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Preheat your oven to 375°F (190°C). Note: This ensures the liquid starts steaming immediately upon entering the oven.
  2. Whisk the glaze by combining 0.75 cup soy sauce, 0.5 cup water, 0.25 cup honey, 1 tbsp grated ginger, 3 minced garlic cloves, 1 tbsp rice vinegar, and 1 tsp sesame oil.
  3. Grease your dish lightly with a bit of oil or cooking spray. Note: This prevents the rice starch from sticking to the bottom.
  4. Spread the rice using 1.5 cups of uncooked long grain white rice in an even layer across the bottom.
  5. Add the chicken by scattering 1.5 lbs of cubed thighs over the rice.
  6. Layer the vegetables including 2 cups broccoli florets, 1 cup diced red pepper, and 0.5 cup shredded carrots.
  7. Pour the liquids starting with 2 cups chicken broth followed by 3/4 of the teriyaki glaze. Note: Stir gently just to make sure no rice is sitting high and dry above the liquid line.
  8. Seal the dish tightly with foil and bake 30 minutes until the rice has absorbed most of the broth.
  9. Drizzle the rest of the glaze over the top after removing the foil.
  10. Final bake for 15 minutes until the sauce is bubbling and the chicken is browned. The smell in your kitchen during that last 15 minutes will be incredible. The ginger and garlic start to toast, and the honey begins to bubble and thicken. It is a sensory signal that dinner is almost ready. If you love the way the rice absorbs all these flavors, you might also enjoy exploring other [fruity rice dishes](https://captivaterecipes.com/recipes/pineapple-shrimp-fried-rice/) that use a similar absorptive cooking method but with different flavor profiles. Once you take it out of the oven, don't be tempted to dig in right away. I know the sizzle of the sauce against the glass is enticing, but that 5 minute rest is crucial. It allows the starches in the rice to stabilize so you don't end up with a watery serving. Use this time to slice your green onions and toast your sesame seeds if you haven't already. Greek Chicken Gyro Bowls: Ready in 30 Min, Pan-Seared — Master this Greek Chicken Gyro Bowls recipe featuring charred chicken and hom...Greek Chicken Bowls with Tzatziki | 35 Mins — Master the best Greek Chicken Bowls recipe using our zesty chicken marinade t...Greek Bowls Recipe: Juicy Chicken in 40 Minutes — Master this vibrant Greek Bowls recipe featuring zesty lemon chicken and home... $img_2$