Tender chicken, fluffy rice, and colorful veggies baked in a glossy, from-scratch teriyaki sauce. A cozy one-pan dinner that’s perfect for weeknights and make-ahead meal prep.
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make the teriyaki sauce: In a medium saucepan, whisk together soy sauce, 1/4 cup water, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer over medium heat.
In a small bowl, mix cornstarch with 2 tablespoons cold water to make a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes, until thick and glossy. Remove from heat.
In a large bowl, combine cooked rice, shredded chicken, broccoli, carrots, snap peas (if using), and green onions.
Pour most of the teriyaki sauce over the mixture (reserve 2–3 tablespoons for serving) and stir until everything is evenly coated.
Transfer to the prepared baking dish and spread into an even layer.
Bake uncovered for 20–25 minutes, until heated through and the vegetables are tender-crisp.
Rest 5 minutes, then drizzle with the reserved sauce. Garnish with extra green onions and sesame seeds, and serve hot.