Description
An easy all-in-one tray bake featuring tender chicken thighs, fluffy jasmine rice, and a sweet-savory teriyaki sauce. Minimal prep makes this dish perfect for busy weeknights, combining protein, vegetables, and flavorful sauce baked altogether for a comforting meal.
Ingredients
Chicken and Veggies
- 500 g chicken thigh, diced
- 1 carrot, finely sliced
- 1 red capsicum, sliced
- 2 spring onions, sliced (optional)
Rice and Sauce
- 1 1/2 cups jasmine or long-grain rice, rinsed
- 2 1/2 cups chicken stock
- 1/3 cup teriyaki sauce
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) to prepare for baking.
- Prepare the base: Spread the rinsed rice evenly in a large baking dish, creating an even layer as the base of your dish.
- Add chicken and vegetables: Scatter the diced chicken thigh, finely sliced carrot, and sliced red capsicum over the rice layer evenly.
- Add liquids and combine: Pour the chicken stock and teriyaki sauce over the rice, chicken, and vegetables. Gently stir to combine ingredients and distribute sauce without disturbing the rice too much.
- Cover and bake: Tightly cover the baking dish with foil to trap steam and moisture. Bake in the preheated oven for 40 minutes.
- Remove foil and continue baking: Carefully remove the foil and bake for an additional 10 to 15 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Garnish and serve: Sprinkle sliced spring onions over the top for fresh color and flavor before serving warm.
Notes
- Stir halfway through cooking to ensure even rice texture and prevent sticking.
- Add broccoli florets or frozen peas along with the other vegetables for added nutrition and color.
- Use boneless, skinless chicken thighs for the best balance of tenderness and flavor.
- If you prefer a thicker sauce, you can reduce the amount of chicken stock slightly.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired
