One-Pot Chicken Teriyaki with Rice
This One-Pot Chicken Teriyaki with Rice is a quick and delicious meal that combines tender chicken, fragrant rice, and vibrant veggies in a sweet and savory teriyaki sauce, all cooked in a single pot.
Ingredients
Main ingredients
- 1 lb chicken breast (sliced into bite-sized pieces)
- 2 cups rice (white or brown)
- 1 cup chicken broth
- 1 cup broccoli florets
- 1 each bell pepper (sliced)
Sauce and aromatics
- 1/4 cup soy sauce
- 2 tbsp honey (or maple syrup for a healthier option)
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
- 2 tbsp sesame oil
- 2 each green onions (sliced, for garnish)
- to taste Sesame seeds (optional, for garnish)
Instructions
Cooking Steps
- In a large pot or skillet, heat the sesame oil over medium heat. Add the sliced chicken and cook until it's no longer pink, about 5-7 minutes. Don't forget to season it lightly with salt and pepper!
- Toss in the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
- Pour the rice into the pot along with the chicken broth and soy sauce. Give everything a good stir to combine all the flavors.
- Add the broccoli florets and bell pepper slices to the pot, mixing well. Bring the pot to a gentle boil, then cover and reduce to a simmer. Cook for about 15 minutes or until the rice is tender and has absorbed most of the liquid.
- Once the rice has cooked, let it sit covered for 5 minutes. Then, uncover it and fluff with a fork. Garnish with sliced green onions and sesame seeds if you wish.
Notes
Don't skimp on the sauce! Feel free to adjust the honey and soy sauce to your taste. This dish keeps well, so make a double batch for lunch tomorrow. You can easily swap out the veggies for what you have on hand—carrots, snap peas, or even baby corn work nicely.