Teriyaki Chicken Bake

Ever wonder how to make a classic recipe a little healthier? The best alternative is to opt for baking over frying. This delicious Teriyaki Chicken recipe just does that! Since the chicken and rice are baked, their flavors come together beautifully without half the oil and fat. Plus, you don’t have to worry about anything being undercooked, because the veggies, the meat, and the rice are all prepared individually but cooked together inside the oven.

The best part about this bake is the sauce. This homemade sauce is made from simple household ingredients that when boiled together, reduce down to this sweet and savory syrup. Give this recipe a spin and make to sure to eat it hot! This will become a new family favorite.

Teriyaki Chicken Bake

Teriyaki Chicken Bake

Yields: 6 servings | Calories: 381 | Total Fat: 12g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 826mg | Carbohydrates: 53g | Fiber: 3g | Sugar: 25g | Protein: 19g | SmartPoints: 14


    For the Sauce:
  • 1/2 cup low sodium soy sauce
  • 1/2 cup honey
  • 3/4 cup cold water
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 2 tablespoons corn starch
  • For the Bake:
  • 2 tablespoons sesame oil
  • 1 pound ground chicken
  • 1/2 cup yellow onion, diced large
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1 cup broccoli, chopped small
  • 1/2 cup shredded carrot
  • 1 cup snow peas, cut in half
  • 3 cups cooked brown rice


For the Sauce:

In a small sauce pot, combing the soy sauce, honey, 1/2 cup of the water, ginger, and garlic powder. Bring to a boil. While the sauce is boiling, combine the last 1/4 cup of water and corn starch in a small bowl. Whisk well and gradually pour into the boiling sauce, stirring the sauce constantly. Reduce to a simmer, and continue to stir the sauce until thickened. Remove from heat and set aside.

For the Bake:

Preheat oven to 400 degrees. Spray a 9X13 inch casserole dish with non-stick spray and set aside.

In a large skillet, heat the sesame oil on medium heat. Once hot add the ground chicken, breaking up into smaller pieces as it cooks. When no pink remains in the chicken, add onion, garlic, ginger, broccoli, carrot, and snow peas. Cook until onions soften.

Add the rice and mix well to combine. Stir in the sauce, until all ingredients are coated well. Pour into prepared baking dish. Bake for 10 to 15 minutes. Serve immediately.


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11 Comments on "Teriyaki Chicken Bake"

  1. ro  May 14, 2017

    Looks delicious. how much is a serving size

    • Nichole Furlong  May 14, 2017

      A serving size is 1 1/2 cups!

  2. Beckey  June 2, 2017

    I am very excited about trying this recipe. It’s on the menu for next week!

    • Emilia Horn  June 2, 2017

      Awesome! Let us know how it turns out!

  3. Susan  June 2, 2017

    I would rather use chicken breast cup up into bite sized pieces. Do you think that would work?

    • Nichole Furlong  June 2, 2017

      Hi Susan! Yes, cut chicken breast would work perfect for this recipe! Make sure to let us know how your Teriyaki Bake turns out!

  4. Lisa  June 4, 2017

    I have an allergy to sesame oil, what’s a healthy alternative?

    • Gale Compton  June 5, 2017

      Lisa, Use whatever oil works best for you, i.e. olive oil or canola oil. 🙂

  5. Stacy  June 6, 2017

    Is this 14sp a serving? Or for all 6 servings?

  6. Susan Lincoln  June 13, 2017

    Had it this evening…delicious…chopped up chicken breasts, did not have ground…worked very well…next time I shall had some heat…enjoyed by all!


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