Ingredients
about 2/3 lb.
minced
One Pot Teriyaki Chicken and Rice
Budget Bytes (Beth - Budget Bytes)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 5 min | 30 min | 35 min | 6 |
This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week!
main coursemeal prepdinner
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Small bowl
Spatula or large spoon
Large deep skillet
Lid for the skillet
Instructions
Cut the chicken breast into very small pieces, about 1/2 to 3/4-inch in size.
1 Boneless, Skinless Chicken Breast about 2/3 lb.
Add the cooking oil, garlic, and ginger to a large, deep skillet. Cook over medium heat for about 1 minute, then add the chicken pieces and continue to sauté just until the outside of the chicken is no longer pink. Do not over cook the chicken here, it will finish cooking with the rice.
1 Boneless, Skinless Chicken Breast about 2/3 lb.1 Tbsp Cooking Oil 2 cloves Garlic minced1 tsp Grated Fresh Ginger
Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more. You should hear the rice popping. Finally, add the water and give everything a brief stir to make sure there is no rice stuck to the bottom of the skillet.
1.5 cups Uncooked Jasmine Rice 2.5 cups Water
Place a lid on the skillet, turn the heat up to medium-high, and allow the water to come to a full boil. Once boiling, turn the heat down to low and let it simmer for 10 minutes.
While the skillet is simmering over low, prepare the teriyaki sauce. In a small bowl, stir together the soy sauce, brown sugar, and toasted sesame oil. The brown sugar may not fully dissolve, but that's okay. Set the sauce aside.
0.25 cup Soy Sauce 2 Tbsp Brown Sugar 1 tsp Toasted Sesame Oil
After the rice has simmered for 10 minutes, lift the lid briefly to sprinkle the frozen vegetables on top, then replace the lid immediately. Make sure the vegetables are spread evenly over the surface. Let the skillet continue to heat over low for an additional five minute.
12 oz. Frozen Stir Fry Vegetables
After steaming the rice and vegetables together for 5 minutes, turn the heat off and let the skillet rest with the lid in place for an additional five minutes.
Give the teriyaki sauce another brief stir, lift the lid on the skillet, and drizzle the sauce over the vegetables. Make sure to scrape out all the sugar from the bottom of the bowl. Using a spatula or large spoon, gently fold the rice and vegetables together until everything is mostly coated in the sauce. Make sure to scoop all the way to the bottom of the skillet when folding, as the sauce will sink to the bottom.
0.25 cup Soy Sauce 2 Tbsp Brown Sugar 1 tsp Toasted Sesame Oil
Place the lid back on top and let the skillet rest for a final 5 minutes to let the flavor soak in (heat turned off). Sprinkle sliced green onions over top just before serving.
2 sliced Green Onions
One Pot Teriyaki Chicken and Rice
Budget Bytes (Beth - Budget Bytes)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 5 min | 30 min | 35 min | 6 |
This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week!
main coursemeal prepdinner
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Small bowl
Spatula or large spoon
Large deep skillet
Lid for the skillet
Ingredients
about 2/3 lb.
minced
Instructions
Cut the chicken breast into very small pieces, about 1/2 to 3/4-inch in size.
1 Boneless, Skinless Chicken Breast about 2/3 lb.
Add the cooking oil, garlic, and ginger to a large, deep skillet. Cook over medium heat for about 1 minute, then add the chicken pieces and continue to sauté just until the outside of the chicken is no longer pink. Do not over cook the chicken here, it will finish cooking with the rice.
1 Boneless, Skinless Chicken Breast about 2/3 lb.1 Tbsp Cooking Oil 2 cloves Garlic minced1 tsp Grated Fresh Ginger
Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more. You should hear the rice popping. Finally, add the water and give everything a brief stir to make sure there is no rice stuck to the bottom of the skillet.
1.5 cups Uncooked Jasmine Rice 2.5 cups Water
Place a lid on the skillet, turn the heat up to medium-high, and allow the water to come to a full boil. Once boiling, turn the heat down to low and let it simmer for 10 minutes.
While the skillet is simmering over low, prepare the teriyaki sauce. In a small bowl, stir together the soy sauce, brown sugar, and toasted sesame oil. The brown sugar may not fully dissolve, but that's okay. Set the sauce aside.
0.25 cup Soy Sauce 2 Tbsp Brown Sugar 1 tsp Toasted Sesame Oil
After the rice has simmered for 10 minutes, lift the lid briefly to sprinkle the frozen vegetables on top, then replace the lid immediately. Make sure the vegetables are spread evenly over the surface. Let the skillet continue to heat over low for an additional five minute.
12 oz. Frozen Stir Fry Vegetables
After steaming the rice and vegetables together for 5 minutes, turn the heat off and let the skillet rest with the lid in place for an additional five minutes.
Give the teriyaki sauce another brief stir, lift the lid on the skillet, and drizzle the sauce over the vegetables. Make sure to scrape out all the sugar from the bottom of the bowl. Using a spatula or large spoon, gently fold the rice and vegetables together until everything is mostly coated in the sauce. Make sure to scoop all the way to the bottom of the skillet when folding, as the sauce will sink to the bottom.
0.25 cup Soy Sauce 2 Tbsp Brown Sugar 1 tsp Toasted Sesame Oil
Place the lid back on top and let the skillet rest for a final 5 minutes to let the flavor soak in (heat turned off). Sprinkle sliced green onions over top just before serving.
2 sliced Green Onions