Teriyaki Chicken and Rice Skillet
User Reviews
4.8
16 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
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Total Time
45 mins
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Servings
4 people
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Calories
712 kcal
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Course
Main Course
Teriyaki Chicken and Rice Skillet
Report
This Teriyaki Chicken and Rice Skillet is a weeknight dinner game changer. Made with juicy chicken thighs, fluffy white rice, carrots, broccoli, and a delicious homemade teriyaki sauce. It’s easy to make since it’s made in one skillet and is really great for meal prep too!
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Ingredients
For the chicken & rice
- 2 Tbsp. olive oil
- 1 1/2 lb. chicken thighs boneless, skinless
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. ground ginger
- 1/4 tsp. black pepper
- chili flakes pinch, optional
- 2 Tbsp. butter unsalted
- 1/2 onion white, diced
- 2 large carrot peeled and diced small
- 1 broccoli diced small, from a head
- 1 cup jasmine rice or basmati white rice
- 2 cups chicken broth
For the teriyaki sauce
- 1/2 cup soy sauce
- 3 Tbsp. honey
- 2 Tbsp. sesame oil
- 2 Tbsp. mirin
- 1 Tbsp. rice vinegar
- 1 Tbsp. Chili garlic sauce
- 3 cloves garlic pressed
- 1 tsp. fresh ginger finely minced
- 2 tsp. cornstarch + 2 tsp. water
- green onion green onions sliced on the bias, for garnish
- sesame seeds green onions sliced on the bias, for garnish
Instructions
- Preheat the oven to 350°F.
- Combine the seasonings together in a small bowl. Pat the chicken thighs dry with paper towels. Sprinkle the seasonings all over the chicken. Heat the olive oil in a large cast iron skillet over medium heat. Brown the chicken on each side for 2-3 minutes, then set aside on a clean plate.
- Add the butter to the pan and melt. Add in the onion, carrots and broccoli with a pinch of salt and cook 5-7 minutes or until vegetables are fragrant and softened just a bit.
- Pour in the rice and stir for ~1 minute. Add the broth and then turn the heat off. Nestle the chicken into the pan, cover with foil and place in the oven for 35 minutes or until broth is absorbed and chicken reaches an internal temperature of 165°F.
- Meanwhile, make the sauce. In a small saucepan over medium heat, combine all ingredients together for the sauce and bring to a simmer. In a small ramekin, whisk together the cornstarch and water until the cornstarch is dissolved and the liquid looks milky white. Whisk into the sauce. The sauce will thicken, then remove from heat.
- Serve the chicken and rice with the teriyaki sauce and garnish with green onions and sesame seeds. Enjoy!
Notes
- Store any leftovers in a covered, air-tight container for up to 3 days.
Nutrition Information
Show Details
Serving
1serving
Calories
712kcal
(36%)
Carbohydrates
69g
(23%)
Protein
45g
(90%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.3g
(15%)
Cholesterol
180mg
(60%)
Fiber
7g
(28%)
Sugar
18g
(36%)
Vitamin C
139mg
(154%)
Calcium
136mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 712kcal | 36% |
| Carbohydrates | 69g | 23% |
| Protein | 45g | 90% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 180mg | 60% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin C | 139mg | 154% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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