One-Pan Teriyaki Chicken and Rice
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Servings
4 servings
-
Calories
447 kcal
-
Course
Main Course
One-Pan Teriyaki Chicken and Rice
Description
This recipe starts by browning seasoned chicken breast pieces in olive oil with minced garlic for initial flavor development. Chicken broth, rinsed white rice, sliced carrots, and a mixture of teriyaki sauce and soy sauce are added to the skillet, creating a flavorful cooking liquid that doubles as a sauce. The mixture is brought to a boil, then covered and simmered, allowing the rice to absorb the liquid and the chicken to cook through gently.
Broccoli florets are added near the end of cooking under the lid, steaming to tender crispness without overcooking. The optional inclusion of homemade teriyaki sauce ingredients—soy sauce, honey, rice vinegar, and ginger—allows adjustment of sweetness and tang. A finishing sprinkle of green onion adds freshness, and sesame oil can be added for a toasted note.
This dish combines protein, grains, and vegetables in one pan, streamlining preparation and cleanup. Suitable as a standalone meal, its teriyaki flavors complement the natural sweetness of carrots and the green, grassy notes of broccoli, resulting in a balanced and satisfying dinner.
A note in the recipe advises maintaining awareness of soy sauce quantities if using the homemade teriyaki sauce in addition to pre-made sauce to avoid oversalting. Stirring occasionally prevents sticking. Adjust broccoli cooking time based on preferred texture.
Ingredients
- 2 tablespoons olive oil
- 1 lb. chicken breast boneless skinless, cubed
- 2 cloves garlic minced
- 2 ¼ cups chicken broth low-sodium
- 1 cup white rice rinsed
- 1/2 /2 cup carrot sliced
- 1/2 /2 cup teriyaki sauce store bought or homemade recipe
- 1/4 /4 cup soy sauce low-sodium
- 2 cups broccoli florets small
- 2 tablespoons green onion sliced
- (optional) (optional) sesame oil
HOMEMADE TERIYAKI SAUCE:
- 1/4 /4 cup soy sauce low-sodium
- 1/4 /4 cup honey
- 1 tablespoon rice vinegar
- 1/2 /2 teaspoon ground ginger
Instructions
- In a large skillet (that has a tight fitting lid for later), heat the olive oil over medium high heat.
- Season chicken with salt and pepper. Add the chicken to the skillet and cook for 1-2 minutes just to brown the outside of the chicken. The chicken will continue to cook in the broth later. Add the garlic and cook for 30 seconds.
- Add the chicken broth, rice, carrots, teriyaki sauce (add the ingredients for homemade if using), and soy sauce.
- Bring mixture to a boil. Reduce heat to medium and cover with a lid. Cook covered for 15 minutes, reducing the heat to a simmer after about 10 minutes. Stir every once in a while to make sure it's not sticking to the bottom. You want it to be simmering but if your heat is too high you will run out of liquid, so make sure it's low.
- Add the broccoli on top, cover with lid and cook for an additional 5 minutes on medium-low or until broccoli is tender. If you like your broccoli more cooked, add it earlier.
- Remove from heat and sprinkle with green onions. Drizzle with sesame oil if using and drizzled with more teriyaki sauce if desired. Add salt and pepper to taste.
Notes
- Be cautious with soy sauce amounts when using both pre-made and homemade teriyaki sauces to prevent excessive saltiness.
- Stir the mixture occasionally during simmering to prevent sticking and ensure even cooking.
- Add broccoli earlier for softer texture or later for firmer florets depending on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 447kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 2153mg | 90% |
| Potassium | 925mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2991IU | 60% |
| Vitamin C | 43mg | 48% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
