This One Pot Teriyaki Chicken and Rice makes for the easiest meal! Everything goes into the skillet, you stir a couple times, let it simmer a couple times, and you've got yourself a delicious Teriyaki Chicken Bowl!
Homemade Chicken Teriyaki and Rice
Lately, I've been loving one pot chicken and rice meals. It's so nice to be able to have everything cook in one pot instead of having to break out the rice cooker or cook rice on the stove top. Plus, the best part about cooking the chicken and rice together is that I find it to be more flavourful — instead of just having sauce poured on top of plain rice, you've got the rice cooking with the sauce.
What You'll Need To Make This One Pot Teriyaki Chicken and Rice
- olive oil
- garlic
- chicken
- rice: I used basmati rice
- chicken broth: or stock or water. I use Better than Bouillon
- frozen vegetables: I used a corn, pea, carrot mix, pictured below
For the teriyaki sauce:
- brown sugar
- soy sauce or tamari
- honey
- garlic powder or minced garlic
- water
- optional: a splash of orange juice
How To Make Homemade Teriyaki Chicken and Rice Bowls
In a skillet on medium heat, add in olive oil, garlic, and chicken. Lightly sauté everything until the chicken is partly browned (but not cooked through as it’ll continue cooking).
Add in rice, toasting it for a minute before adding in the chicken broth.
Bring the mixture up to a boil, then lower the heat at let it simmer, with a lid on, for 12 minutes.
After 12 minutes, open the lid, stir, and add in the frozen vegetables. Place the lid back on and let it steam for 5 minutes.
While the vegetables are cooking, combine your brown sugar, soy sauce, honey, garlic, and water in a bowl. When the 5 minutes are up, open the lid and stir in the teriyaki sauce. Take the skillet off the heat, place the lid back on, and let the teriyaki chicken and rice rest for around 5 minutes. Serve.
Tips, Notes, and Substitutions
Other things you can add at the end of cooking this one pot teriyaki chicken and rice include 1 tbsp of sesame oil, 1 tbsp of sesame seeds, and green onion.
The frozen vegetables can be substituted with any mix of your choice. However, larger vegetables such as broccoli might require more time under the lid to cook through.
I like to drizzle some srirarcha on top.
To change this up, the chicken can easily be replaced by ground beef.
I find letting the chicken and rice rest a bit before serving to help the rice soak up more of the teriyaki sauce. Plus, it gives the rice a chance to cool down to a temperature where you can inhale the dish without burning your tongue!
A fun way to eat this is inside an acorn squash! It ups the amount of vegetables you're getting in and also stretches the serves of this chicken and rice out.
Recipe
One Pot Teriyaki Chicken and Rice
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic
- 2 chicken breasts, diced
- 1 cup basmati rice
- 1.5 cups chicken broth
- 2 cups frozen vegetables
- 5 tablespoons brown sugar
- ¼ cup soy sauce or tamari
- 3 tablespoons honey
- 1 teaspoon garlic powder or minced garlic
- 2 tablespoons water
- optional: a splash of orange juice
Instructions
- In a skillet on medium heat, add in olive oil, garlic, and chicken. Lightly sauté everything until the chicken is partly browned (but not cooked through as it’ll continue cooking).
- Add in rice, toasting it for a minute before adding in the chicken broth.
- Bring the mixture up to a boil, then lower the heat at let it simmer, with a lid on, for 12 minutes.
- After 12 minutes, open the lid, stir, and add in the frozen vegetables. Place the lid back on and let it steam for 5 minutes.
- While the vegetables are cooking, combine your brown sugar, soy sauce, honey, garlic, and water in a bowl. When the 5 minutes are up, open the lid and stir in the teriyaki sauce. Take the skillet off the heat, place the lid back on, and let the teriyaki chicken and rice rest for around 5 minutes. Serve.
Notes
Nutrition
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