Teriyaki Chicken and Rice
This Teriyaki Chicken & Rice is a comforting, one-pan meal made with tender chicken, fluffy rice, and a sweet-savory teriyaki sauce. Easy to make, family-friendly, and perfect for busy weeknights!
Servings: 4
Cost: $8.63 / $2.16 per serving
Ingredients
- 2 Tablespoons Olive Oil
- 1 pound Boneless Skinless Chicken Breasts (diced into bite size pieces)
- ½ teaspoon Pepper
- 2 cloves Garlic minced (or 2 teaspoons pre-minced garlic)
- 2 cups Chicken Broth
- 1 cup Long Grain White Rice
- ½ cup Shredded Carrots
- 2 Sliced Green Onions for serving
For the Sauce:
- ½ cup Low-Sodium Soy Sauce
- ¼ teaspoon Sesame Oil
- ¼ cup Honey
- ¼ cup Brown Sugar
- 2 Tablespoon Rice Vinegar
- ½ teaspoon Ground Ginger
- 1 Tablespoon Cornstarch
Instructions
- Whisk 1/2 cup of low-sodium soy sauce, 1/4 teaspoon of sesame oil, 1/4 cup of honey, 1/4 cup of brown sugar, 2 tablespoon of rice vinegar, 1/2 teaspoon of ground ginger, and 1 tablespoon of cornstarch together in a mixing bowl until the cornstarch is fully dissolved. Set aside.
- Heat 2 tablespoons of olive oil in a large deep skillet over medium high heat.
- Add in 1 pound of chicken and season it with 1/2 teaspoon of pepper.
- Saute for 5-7 minutes, flipping it halfway through the cooking time, until both sides of the chicken are browned.
- Add in 2 cloves of garlic and cook for about 30 seconds until you can start to smell the garlic.
- Stir in 2 cups of Chicken Broth, 1 cup of rice and 1/2 cup of carrots.
- Bring to a boil. Cover, reduce the heat to low and cook for about 20 minutes until the rice is tender and the liquid is absorbed (stir every once in a while to make sure that the mixture is not sticking to the bottom of the pan).
- Remove the lid. Stir in the sauce mixture. Cook for about 3-5 minutes until the sauce has thickened and coats all the ingredients in the pan.
- Serve warm topped with 2 sliced green onions if using and enjoy!
Video
Notes
You can add in broccoli, bell peppers, zucchini, asparagus or peas with the sauce for a completely one pot meal if you would.
Refrigerate any leftovers in an airtight container for up to 5 days.
The homemade teriyaki sauce is amazing and easy to make but you can make with store bought teriyaki sauce if you prefer.
Nutrition
Calories: 525kcal | Carbohydrates: 75g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1735mg | Potassium: 716mg | Fiber: 2g | Sugar: 32g | Vitamin A: 2771IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
