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One Pot Teriyaki Chicken and Rice Recipe

One Pot Teriyaki Chicken and Rice Recipe
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★★★★★

4.9 from 22 reviews

This flavorful One Pot Teriyaki Chicken and Rice recipe combines tender chicken thighs, fresh vegetables, and a savory homemade teriyaki sauce, all cooked together with aromatic rice for a quick, wholesome, and easy dinner solution. It’s perfect for busy weeknights when you want a delicious meal with minimal cleanup.

Ingredients

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Teriyaki Sauce

  • 1/3 cup water
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced (divided)
  • 1 tablespoon honey
  • 1/4 cup packed light brown sugar
  • 1 tablespoon cornstarch, mixed with 1 tablespoon water

Chicken and Vegetables

  • 1–1/2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • Kosher salt and pepper, to taste
  • 3 tablespoons vegetable oil, divided
  • 1 lb broccoli, cut into 1-inch pieces
  • 1 medium sweet pepper, cut into 1-inch pieces
  • 1 small bunch green onions, cut into 1-inch pieces (plus additional for garnish)
  • 1 medium carrot, cut into thin slices

Rice and Broth

  • 1–1/2 cups long-grain white rice
  • 3 cups chicken broth

For Serving

  • Additional sliced green onions
  • Sesame seeds

Instructions

  1. Prepare the Teriyaki Sauce: In a small bowl, whisk together water, low-sodium soy sauce, rice wine vinegar, grated fresh ginger, 2 cloves of minced garlic, honey, light brown sugar, and the cornstarch-water mixture until smooth. Set aside.
  2. Season and Sear Chicken: Season the cubed chicken thighs generously with kosher salt and pepper. Heat a large, high-walled skillet or Dutch oven over medium-high heat and swirl in 1 tablespoon of vegetable oil. Add the chicken cubes and sear them, tossing occasionally, until golden-brown on all sides.
  3. Cook Chicken in Sauce: Pour the prepared teriyaki sauce over the seared chicken and cook for 1-2 minutes, stirring until the sauce thickens and coats the chicken nicely. Transfer the chicken to a bowl and wipe the skillet clean.
  4. Sauté Broccoli and Sweet Pepper: Heat another tablespoon of vegetable oil in the same pan over medium-high heat. Add the broccoli and sweet pepper pieces, sauté for 5-7 minutes until tender but still crisp. Transfer the cooked vegetables to the bowl with the chicken.
  5. Cook Green Onions, Carrot, and Rice: Add the remaining tablespoon of vegetable oil to the skillet. Sauté the green onions and carrot slices for 3-5 minutes until crisp-tender. Stir in the uncooked rice and the remaining 2 cloves of minced garlic, cooking for another 1-2 minutes until fragrant.
  6. Simmer Rice: Pour the chicken broth into the skillet with the rice mixture and bring to a simmer over medium-high heat. Reduce the heat to low, cover the pan, and simmer for 10-15 minutes until the rice is tender and most of the liquid has evaporated.
  7. Combine and Serve: Fluff the cooked rice with a fork. Fold the teriyaki chicken and sautéed vegetables into the rice until evenly combined. Adjust seasoning with salt and pepper to taste. Garnish with additional sliced green onions and sesame seeds before serving. Enjoy your flavorful one pot teriyaki chicken and rice!

Notes

  • For a gluten-free option, use tamari or gluten-free soy sauce.
  • Chicken thighs provide more moisture and flavor, but chicken breasts can be substituted if preferred.
  • Add more vegetables such as snap peas or mushrooms for extra nutrients.
  • Adjust sweetness or saltiness by varying the honey and soy sauce amounts to taste.
  • Leftovers keep well in the fridge for up to 3 days and reheat nicely in a skillet or microwave.

Nutrition

Keywords: one pot teriyaki chicken, teriyaki rice skillet, easy chicken dinner, quick weeknight meal, simple teriyaki recipe

Find it online: https://todayquickmeals.com/one-pot-teriyaki-chicken-and-rice-recipe/