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Teriyaki chicken and rice tray bake recipe
Teriyaki chicken and rice tray bake recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Effortless one-pan traybake for stress-free weeknight dinners with minimal cleanup.
Ingredients:
  • 62.50 ml teriyaki sauce
  • 8 chicken drumsticks
  • 18.40 gm vegetable oil
  • 300.00 gm jasmine rice
  • 637.50 gm chicken stock
  • 420g can corn kernels, drained
  • 150g green beans, trimmed, cut into 3cm lengths
  • 2cm piece fresh ginger, finely grated
  • 2 green onions, shredded
  • 12.00 gm sesame seeds, toasted
  • 61.88 gm Japanese-style mayonnaise
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Marinate the chicken in teriyaki sauce in a shallow bowl, ensuring it's fully coated.
  • In a large flameproof baking dish, heat oil over medium-high heat. Add chicken and sauce, cook for 3 minutes until chicken is well browned and sauce caramelizes. Transfer to a plate.
  • - Place the rice in the pan and stir to coat it in oil and sauce. Pour in the stock and bring it to a boil. - Lay the chicken on top of the rice mixture and cover it tightly with foil. Bake for 25 minutes, then remove the foil. - Transfer the chicken to a plate and add the corn, beans, and ginger to the pan. - Fluff the rice and vegetables with a fork, then arrange the chicken over the rice.
  • Place in the oven without a cover for 10 minutes, or until the rice is tender and the chicken is golden brown and fully cooked. Garnish with green onions and sesame seeds. Finish with a drizzle of mayonnaise and serve.

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