One Pot Teriyaki Chicken and Rice
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!
Servings 6 servings
Calories 456kcal
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!
Notes
Storing Instructions
Store chicken and rice in refrigerator up to 6 days.
Nutrition
Serving: 8 oz chicken and rice | Calories: 456kcal | Carbohydrates: 56g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 958mg | Potassium: 735mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2860IU | Vitamin C: 95mg | Calcium: 84mg | Iron: 2mg