Why You’ll Love This this Sweet & Savory Homemade Teriyaki Chicken Rice
This one-dish wonder combines tender chicken with perfectly cooked rice, crunchy cashews, and that irresistible sweet-tangy teriyaki glaze that makes everything taste better.
You’ll love how the orange marmalade adds a bright citrusy twist to the classic teriyaki flavor, while the baby corn and carrots bring color and crunch to every bite.
Plus, since everything bakes together in one pan, cleanup is a breeze – which means more time for the important stuff, like deciding whether you can justify seconds.
Ingredients List
You’ll need just a handful of simple ingredients to create this delicious one-pan meal that feeds a crowd.
- 2 cups fresh baby carrots, halved lengthwise
- 1 cup uncooked regular long grain white rice
- 1 (14 ounce) can baby corn, drained
- 1 (14 ounce) can chicken broth
- 5 tablespoons teriyaki sauce
- 3-3½ lbs cut up frying chickens, skin removed if desired
- ¼ cup orange marmalade
- ½ teaspoon ginger
- ¾ cup cashew halves and pieces
A Few Ingredient Notes:
- Removing the chicken skin cuts down on fat and calories, but honestly, it’s totally your call – crispy skin has its own delicious merits
- The cashews add healthy fats and protein, plus that satisfying crunch factor we all crave
- Baby corn might seem like an odd choice, but it’s actually lower in calories than regular corn and adds a fun texture twist
- You can swap regular corn for the baby corn if that’s what’s hiding in your pantry – no judgment here
Step by Step Directions
Making this teriyaki chicken and rice dish is straightforward – everything cooks together in one pan for maximum flavor and minimal cleanup.
- Heat oven to 375°F and spray a 13×9 inch glass baking dish with nonstick cooking spray.
- Combine carrots, rice, drained baby corn, chicken broth, and 2 tablespoons teriyaki sauce in the prepared baking dish, mixing well.
- Arrange chicken pieces over the rice mixture.
- Mix remaining 3 tablespoons teriyaki sauce, orange marmalade, and ginger in a small bowl until well blended.
- Spoon the teriyaki-marmalade mixture over both the chicken and rice.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil and continue baking 15-30 minutes longer until chicken is fork tender and juices run clear.
- Sprinkle cashews over the top before serving.
For perfectly cooked rice every time, consider using a professional rice cooker to elevate your kitchen setup and ensure consistent results.
Substitutions and Variations
- Cashew substitutes – Almonds, peanuts, or even toasted sesame seeds work beautifully for that final crunch, depending on what’s lurking in your pantry.
- Sauce tweaks – Try pineapple preserves instead of orange marmalade for a more tropical atmosphere, or add a pinch of red pepper flakes if you like a little heat with your sweet.
- Make it gluten-free – Just check that your teriyaki sauce is gluten-free, since some brands sneak wheat in there.
- Coconut twist – Replace half the chicken broth with coconut milk for a richer, slightly exotic flavor that pairs surprisingly well with the teriyaki.
Additional Things to Serve With This Dish
This hearty one-dish meal practically begs for some simple sides that won’t compete with all those beautiful teriyaki flavors.
- Steamed broccoli or snap peas – Something green and crisp cuts through the richness perfectly, plus it makes the whole plate look like you actually know what you’re doing.
- Asian cucumber salad – Just slice cucumbers thin, toss with rice vinegar and a pinch of sugar, and suddenly you’re fancy.
- Simple green salad – Mixed greens with a light sesame dressing keeps things fresh without overwhelming your taste buds.
- Edamame – Pop open a bag of frozen edamame, boil for three minutes, sprinkle with sea salt, and boom, you’ve got that restaurant atmosphere going.
- Pickled vegetables – Store-bought pickled carrots or daikon radish add that tangy bite that makes everything else taste even better.
- Egg rolls or pot stickers – If you’re feeling ambitious, or if you happen to have some lurking in the freezer from your last takeout binge.
Cooking Tips & Tricks (Chef’s Notes)
Making this dish foolproof is all about timing and a few sneaky shortcuts that’ll save your sanity.
- Don’t skip the foil cover – I know it seems obvious, but that first 45 minutes needs to be steamy and sealed tight, or you’ll end up with crunchy rice and nobody wants to explain that disaster.
- Check your rice liquid ratio – If your chicken broth looks a little sparse, add a splash of water because dry rice is the enemy of happiness, and there’s no coming back from that mistake.
- Let it rest for 5 minutes – After you pull it from the oven, just leave it alone and let everything settle, which gives the rice time to soak up any remaining liquid instead of being all wet and sad.
- Cashews go on at the very end – Seriously, don’t add them during baking or they’ll turn into little burnt nuggets of regret, and nobody deserves that kind of disappointment.
- Test your chicken in the thickest part – Use a meat thermometer if you’re feeling fancy, or just poke the biggest piece with a fork and make sure the juices run clear, because pink chicken is definitely not the atmosphere we’re going for.
- Double-check your teriyaki sauce – Some brands are way saltier than others, so taste as you go and adjust with a little honey if things get too intense.
Nutritional Facts
Based on the ingredients and serving size (approximately 6 servings), here’s the nutritional breakdown per serving:
- Calories: 485-520 per serving
- Protein: 35-40g (from chicken and cashews)
- Carbohydrates: 45-50g (primarily from rice and corn)
- Fat: 18-22g (mainly from cashews and chicken)
- Fiber: 3-4g (from vegetables and whole ingredients)
- Sodium: 800-950mg (teriyaki sauce and chicken broth contribute most)
- Sugar: 12-15g (orange marmalade and teriyaki sauce)
- Vitamin A: High content from carrots
- Iron: Good source from chicken and fortified rice
- Potassium: Moderate levels from chicken and vegetables
- Calcium: Small amounts from various ingredients
- Healthy fats: Monounsaturated fats from cashews
- Complete protein: All essential amino acids from chicken
Fun “Did You Know?”
Beyond its impressive nutritional profile, this teriyaki chicken rice dish connects you to centuries of culinary history. Did you know teriyaki originated in Japan during the 17th century? The technique involves grilling or broiling meat with a sweet soy-based glaze.
“Teri” means luster, while “yaki” means grilled. Rice has sustained civilizations for over 9,000 years, making it humanity’s most important grain.
Cashews aren’t actually nuts—they’re seeds that grow attached to cashew apples. Orange marmalade originated in 18th-century Scotland, transforming bitter Seville oranges into sweet preserves.
You’re creating a dish that spans continents and centuries.
