One Pot Teriyaki Chicken and Rice
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!
Print
Pin
Servings: 5 servings
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
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.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 63g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 1055mg | Potassium: 605mg | Fiber: 4g | Sugar: 23g | Vitamin A: 3725IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg