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Oven-Roasted Teriyaki Chicken with Vegetables and Rice Recipe

Oven-Roasted Teriyaki Chicken with Vegetables and Rice recipe


This is a yummy chicken dish with a sweet and savory teriyaki twist. We mix chicken with green beans and bell peppers, then bake it. We serve it with fluffy rice. It's a warm and filling meal for your family!


2 small bunches green beans
1 large red bell pepper
600 g chicken thighs, boneless skinless
1 x 2.5 cm piece ginger root
1 cup basmati rice
30 ml soy sauce
15 ml honey
5 ml sesame oil
5 ml rice vinegar
2 cloves garlic, minced
Black pepper


Preheat oven to 230°C (450°F).
Rinse the basmati rice under cold water, drain, and add to a medium saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer until water is absorbed, about 15-18 minutes. Remove from heat and let it stand, covered, for 5 minutes.
Wash and trim the ends of the green beans. Cut the red bell pepper into bite-sized pieces.
Pat the chicken dry with paper towels and cut into large chunks.
Peel and mince the ginger and garlic.
In a large bowl, combine soy sauce, honey, sesame oil, rice vinegar, minced ginger, and garlic. Season with a pinch of salt and black pepper to taste.
Add the chicken, green beans, and red bell pepper to the bowl with the sauce. Toss to coat evenly.
Spread the chicken and vegetables on a baking sheet in a single layer.
Bake in the preheated oven until the chicken is cooked through and the vegetables are tender, about 20 minutes, stirring halfway through.
To serve, fluff the rice with a fork and divide it among plates. Top with the roasted chicken and vegetables. Enjoy!

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