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Teriyaki Chicken and Rice Tray Bake

This one-pan traybake delivers an easy mid-week meal. Best of all, one pan means less washing up!

Recipe Credit:

Serves: 4 | Prep Time 10 mins | Cooking Time 40 mins


  • 8 chicken drumsticks
  • 1/4 cup teriyaki sauce
  • 1 tbsp vegetable oil
  • 1 1/2 cups jasmine rice
  • 2 1/2 cups Massel Chicken Style Liquid Stock
  • 420g can corn kernels, drained
  • 150g green beans, trimmed, cut into 3cm lengths
  • 2cm piece fresh ginger, finely grated
  • 2 green onions, shredded
  • 1 tbsp sesame seeds, toasted
  • 1/4 cup Japanese-style mayonnaise


  1. Preheat oven to 180C/160C fan-forced. Place chicken and teriyaki sauce in a shallow bowl. Toss to coat.
  2. Heat oil in a 2.5 litre (10-cup-capacity) flameproof baking dish over medium-high heat. Add chicken and sauce to pan. Cook, stirring, for 3 minutes or until well browned and sauce caramelises. Transfer to a plate.
  3. Add rice to pan. Stir to coat in oil and sauce. Add stock. Stir. Bring to the boil. Place chicken on top of rice mixture. Cover tightly with foil. Bake for 25 minutes. Remove foil. Transfer chicken to a plate. Add corn, beans and ginger. Fluff rice and vegetables with a fork. Arrange chicken over rice.
  4. Bake, uncovered, for 10 minutes or until rice is tender and chicken is browned and cooked through. Top with green onion and sesame seeds. Drizzle with mayonnaise. Serve.

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