Cooked entirely in one pot and packed with saucy homemade teriyaki chicken and lots of veggies, this teriyaki chicken and rice is a weeknight savior!
With most of the country being back in the swing of school schedules I figured it was high time for some new weeknight dinners to enter the picture!
I’ve got tons of sheet pan, one pot, and quick 30-minute dinners on the horizon but first up is this one-pot wonder! It’s kinda like fried rice meets teriyaki chicken and a whoooole lot of veggie goodness.
One of those dinners where you might not even need to bother with bowls. Straight from the pot will suffice here.
The beauty about a meal like chicken and rice is that it’s a blank canvas for soooo many variations. You can skip the chicken if you want it vegetarian, replace a vegetable with a different one, etc.
Any way you slice it this is going to be a dinner hit.
This Chicken and Rice features…
- Juicy seared chicken cubes
- A sweet and flavorful homemade teriyaki sauce
- Fluffy steamed rice and tender sauteed vegetables
- Made entirely in one pot in under an hour
Making the Chicken and Rice
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Soy sauce
- Rice wine vinegar
- Ginger
- Garlic
- Honey
- Brown sugar
- Cornstarch
- Chicken thighs
- Vegetable oil
- Broccoli
- Sweet pepper
- Green onion
- Carrot
- Rice
- Chicken broth
- Sesame seeds
Choosing Your Rice
I recommend using long-grain rice such as jasmine, basmati, or any other long-grain white or brown rice in this recipe. The reason that long-grain rice tends to work better in this recipe is that it cooks up light and fluffy and won’t clump together while cooking with the other ingredients.
Tips for Perfect Chicken and Rice
- Use fresh garlic and ginger – using these ingredients fresh adds an unmatchable flavor to the teriyaki sauce.
- Cook chicken and vegetables in batches – this will ensure that all these ingredients get evenly cooked.
- Simmer rice 10-15 minutes – cover the pot, turn the heat all the way down to low, and allow the rice to simmer without stirring until tender and most of the liquid has evaporated.
- Wait to add broccoli, sweet pepper, and chicken to rice – wait to add these ingredients until after the rice has cooked to prevent them from overcooking and becoming mushy.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Use another cut of chicken – swap out the chicken thighs for chicken breasts.
- Change up the veggies – try using veggies such as peas, spinach, green beans, zucchini, cauliflower, or mushrooms.
- Add some heat – add a minced jalapeno, serrano pepper, red pepper flakes, or hot sauce to taste for a spicy kick.
- Make it vegetarian – skip the chicken and use extra vegetables in its place and replace the chicken broth with vegetable broth.
It’s the homemade teriyaki sauce that makes ALL the difference in this flavor bomb of a dinner! The rice cooks up picture-perfect fluffy and every bite is packed with juicy chicken and tons of tender sauteed veggies.
A dinner home run folks, no question about it.
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Try these other one pot dinner favorites next!
One Pot Teriyaki Chicken and Rice
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Ingredients
- 1/3 cup water
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons grated fresh ginger
- 4 medium cloves garlic, minced and divided
- 1 tablespoon honey
- 1/4 cup packed light brown sugar
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 1-1/2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- Kosher salt and pepper
- 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
- 1 medium carrot, cut into thin slices
- 1-1/2 cups long-grain white rice
- 3 cups chicken broth
- Additional sliced green onions and sesame seeds for serving
Instructions
- In a small bowl, whisk water, soy sauce, rice vinegar, ginger, 2 cloves garlic, honey, brown sugar, and cornstarch-water mixture until smooth. Set aside.
- Season chicken cubes well with salt and pepper. Heat a large high-walled skillet or Dutch oven over medium-high heat and swirl 1 tablespoon vegetable oil in pan.
- Add chicken to pan and sear over medium-high heat until golden-brown, tossing occasionally. Add sauce mixture and cook an additional 1-2 minutes until sauce is thickened and clinging to chicken. Transfer chicken to a bowl and wipe skillet clean.
- Heat 1 tablespoon vegetable oil in same pan over medium-high heat. Add broccoli and sweet pepper and saute over medium-high heat 5-7 minutes until vegetables are tender. Scrape into same bowl alongside chicken and set aside.
- Heat remaining 1 tablespoon vegetable oil in same pan over medium-high heat. Add green onions and carrots and cook 3-5 minutes until crisp-tender. Add rice and remaining 2 cloves garlic and cook an additional 1-2 minutes until fragrant.
- Pour chicken broth into skillet and bring to a simmer over medium-high heat. Reduce heat to low and cover pan. Allow rice to simmer on low 10-15 minutes until rice is tender, and most of liquid is evaporated.
- Use a fork to fluff rice. Add teriyaki chicken and sautéed broccoli/sweet peppers to rice and fold until evenly combined. Season rice with salt and pepper to taste and top with additional green onions and sesame seeds for serving. Enjoy!
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