This delicious recipe for One Pot Teriyaki Chicken Drumsticks on Rice is made from chicken drumsticks marinated in a teriyaki sauce and baked on sushi rice mixed with edamame beans and spring onions.
This recipe was inspired by one of our favourite Japanese meals - teriyaki chicken. One Pot Teriyaki Chicken Drumsticks on Rice is made from chicken drumsticks marinated in a homemade teriyaki sauce baked on sushi rice combined with edamame beans and spring onion, then topped with sesame seeds.
If you also love teriyaki chicken, be sure to check out my Teriyaki Sushi as well as my Quick Teriyaki Chicken Bowls.
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Ingredient notes:
- Chicken: This is a great recipe to use family-friendly, affordable chicken drumsticks. You could also use chicken thighs if you like.
- Rice: I use sushi rice in this recipe to compliment the teriyaki chicken. You could use basmati or jasmine rice if you prefer.
- Edamame Beans: These can be found in the frozen vegetable section of most major supermarkets.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Combine the marinade ingredients in a large container, add the chicken drumsticks and stir to coat. Cover and refrigerate for at least 30 minutes or overnight. Preheat the oven to 180°C fan bake. Add the rice to a large baking dish. Dissolve the stock cube in a jug with the boiling water, then pour into the baking dish and mix with the rice.
Place the chicken drumsticks on top of the rice and pour over any extra marinade. Cover tightly with tin foil or a lid. Bake for 25 minutes covered, then cook uncovered for a further 20 minutes.
Remove the drumsticks and stir the edamame beans and half of the spring onion through the rice.
Place the drumsticks back on top and cook for another 10 minutes uncovered until the chicken is golden and cooked through.
Garnish with the rest of the spring onion and sesame seeds then serve immediately.
Recipe FAQs:
This recipe contains soy sauce, which is not naturally gluten free. Also some brands of stock cubes contain gluten. If you use a gluten free substitute for these items then the meal would be gluten free.
This meal was inspired by Japanese cooking. Teriyaki chicken, edamame beans and sushi rice all go together so well. I highly recommend you try this with sushi rice! Feel free to substitute it for your favourite white rice if you prefer.
Storage:
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or in microwave until piping hot.
Top tips:
- Chicken drumsticks can be swapped for chicken thighs or breasts - baking time may vary.
- Add a drizzle of Japanese mayonnaise or sriracha mayo if desired.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
One Pot Teriyaki Chicken Drumsticks and Rice
Chicken drumsticks marinated in a teriyaki dressing, then baked in the oven on a bed of rice filled with edamame beans and spring onion.
Ingredients
Chicken marinade
- 60 ml low sodium soy sauce*
- 1 Tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 Tbsp brown sugar
Chicken and rice
- 1 kg chicken drumsticks
- 1 ½ cups sushi rice
- 1 vegetable or chicken stock cube*
- 2 ½ cups boiling water
- 1 cup edamame beans, thawed
- 1 spring onion, finely sliced
- 1 tsp sesame seeds
Instructions
- Combine the marinade ingredients in a large container, add the chicken drumsticks and stir to coat. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 180°C fan bake.
- Add the rice to a large baking dish. Dissolve the stock cube in a jug with the boiling water, then pour into the baking dish and mix with the rice.
- Place the chicken drumsticks on top of the rice and pour over any extra marinade. Cover tightly with tin foil or a lid.
- Bake for 25 minutes covered, then cook uncovered for a further 20 minutes.
- Remove the drumsticks and stir the edamame beans and half of the spring onion through the rice.
- Place the drumsticks back on top and cook for another 10 minutes uncovered until the chicken is golden and cooked through.
- Garnish with the rest of the spring onion and sesame seeds then serve immediately.
Notes
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
- Chicken drumsticks can be swapped for chicken thighs or breasts - baking time may vary.
- Add a drizzle of Japanese mayonnaise or sriracha mayo if desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 659Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 319mgSodium: 989mgCarbohydrates: 32gFiber: 3gSugar: 8gProtein: 70g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Sarah says
Delicious! My 2 very picky kids loved this one (and I loved how easy it was to whip up!) I subbed rice wine vinegar for the apple cider vinegar, added a splash of dark soy sauce & popped in some fresh garlic and ginger. Divine!