It’s been a while since I’ve posted a “one pot” recipe, but I’m really excited about this one. This One Pot Teriyaki Chicken and Rice is incredibly easy, requires very little chopping, and is one of those super satisfying meals that I look forward to every time I make it. Oh, and did I mention that it meal preps really well, too? I mean, what doesn’t this Teriyaki Chicken and Rice do? (Answer: the dishes. But since it’s one pot there aren’t many to do anyway!)
Can I Make This in a Rice Cooker?
This recipe is essentially a chicken version of my Rice Cooker Teriyaki Shrimp and Rice, but cooked in a skillet instead of a rice cooker. Could you cook this recipe in a rice cooker as well? Probably so! But I haven’t tested it yet myself. If cooking this in a rice cooker, I would sauté the chicken, garlic, and ginger first, then add the rice and water, and cook until the rice is finished. Add the frozen vegetables, cook five minutes more, then pour on the sauce and fold until combined.
Do I Have to Use Jasmine Rice?
No, but jasmine rice does give it a LOT more flavor. Luckily, jasmine rice is becoming more and more common in the U.S. and I’ve been able to find 5lb. bags of jasmine rice for very good prices at most grocery stores. They’re usually hiding on the bottom shelf in the rice aisle. If you can’t find jasmine rice, use long grain white rice instead. I don’t suggest short or medium grained rice for this recipe.
Tips for One Pot Rice Recipes:
One pot recipes can be tricky because every stove top and every piece of cookware transmits heat a little differently. I suggest mastering the skill of cooking rice in a pot on the stove top before attempting a one pot rice recipe. Here are a few other tips that will help you get perfectly cooked rice without burning and scorching:
- Use heavy or thick bottomed cookware. This will evenly cook the rice instead of scorching the bottom or leaving pockets of rice partially cooked.
- Make sure the pot/skillet comes up to a FULL boil before turning it down to low. This will help make sure it stays at a simmer when it continues to cook on low.
- Don’t skip the last step of letting the rice rest with the lid on and heat turned off for at least five minutes. This allows the steam to redistribute throughout and loosen any rice that may be stuck to the bottom.
But other than that, it’s super easy. I swear. ;)
What Kind of Skillet Should I Use?
You want something that is thick, heavy, has a wide bottom, and is about 3 quarts in volume. I am using a 3 quart deep sauté pan made by OXO. A good Dutch oven would also work well.
You might also like my One Pot Lemon Garlic Shrimp and Rice!
One Pot Teriyaki Chicken and Rice
Servings 4 about 2 cups eachIngredients
- 1 boneless, skinless chicken breast (about 2/3 lb.) ($2.81)
- 1 Tbsp cooking oil ($0.04)
- 2 cloves garlic, minced ($0.16)
- 1 tsp grated fresh ginger ($0.10)
- 1.5 cups uncooked jasmine rice ($0.99)
- 2.5 cups water ($0.00)
- 12 oz. frozen stir fry vegetables ($1.59)
- 1/4 cup soy sauce ($0.24)
- 2 Tbsp brown sugar ($0.08)
- 1 tsp toasted sesame oil ($0.10)
- 2 green onions, sliced ($0.15)
Instructions
- Cut the chicken breast into very small pieces, about 1/2 to 3/4-inch in size.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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Nutrition
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Scroll down for the step by step photos!
How to Make Teriyaki Chicken and Rice – Step by Step Photos
Start by cutting one boneless, skinless chicken breast into small pieces, about 1/2 to 3/4-inch in size. This one chicken breast weighed about 2/3 lb.
Add 1 Tbsp cooking oil, 2 cloves of garlic (minced), and about 1 tsp minced fresh ginger in a large deep skillet. Sauté over medium for about one minute, then add the chicken and continue to sauté just until the chicken is no longer pink on the outside. Don’t over cook the chicken at this point because it will continue to cook with the rice.
Add 1.5 cups jasmine rice to the skillet and continue to sauté for a minute more. You’ll hear the rice popping. Then add 2.5 cups water and stir briefly to make sure nothing is stuck to the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and let it come to a full boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer over low for 10 minutes (lid on).
While the rice is simmering over low, prepare the teriyaki sauce. Stir together 1/4 cup soy sauce, 2 Tbsp brown sugar, and 1 tsp toasted sesame oil in a small bowl. The brown sugar won’t fully dissolve, but that’s okay. Set the sauce aside. It will be added at the end.
After the rice has simmered over low for 10 minutes, lift the lid only long enough to pour on one 12 oz. bag of frozen stir fry vegetables (not thawed). Make sure the vegetables are spread fairly evenly across the rice, and replace the lid immediately. Let them continue to steam with the rice over low heat for another 5 minutes. Then, turn the heat off and let everything rest with the lid on, no heat, for another five minutes.
After the vegetables have been in the skillet with the rice (five minutes over low, five minutes no heat), remove the lid and drizzle the teriyaki sauce over top. Make sure to scrape out any sugar that is left in the bowl.
Use a spatula or a large spoon to gently fold the rice and vegetables together until everything is mostly coated in the sauce. Make sure you’re scooping all the way down to the bottom of the skillet because that’s where all the sauce will pool. Don’t vigorously stir or your rice will get gummy. Put the lid back on the skillet and let it rest for about 5 minutes more to let all the flavors soak in.
Top it off with sliced green onions just before serving!
Forgot to buy toasted sesame oil while I was out and about, so I used the basic sesame oil I had in the pantry. Followed everything exactly and it is DELICIOUS! On my second bowl as I type. Hopefully i’ll save some for the husband for when he gets home from work.
Delightfully easy and quick and yummy.
Planning to make this with pre-steamed (or parboiled) vegetables plus baked tofu. Thanks — this looks great!!
Great recipe! Turned out great, my only question is I made it and all of the rice stuck together and became kind of mushy. Any idea what I might have done wrong? Because otherwise it was great!
I would let it sit for an extra five minutes with the lid on and heat turned off at the end (so ten minutes total). That decompression time really makes all the difference. Also, be careful when folding in the vegetables and sauce. If you over stir, it can make the rice kind of gummy and mushy.
This looks like a great recipe. How long does ginger stay good in the freezer? Whenever I buy it I usually keep it in the fridge then toss it, only using it once.
Months :) I honestly never keep track.
Tasty and frugal; who could ask for more !
This was SO EASY and SO QUICK with little to no prep. Prepping my meals is my least favorite thing so I was glad about that. It came out PERFECT and DELICIOUS. This is definitely going to be a dinner staple.
Are the veggies from frozen mainly for convenience, or because they’re usually parboiled? (Just wondering if I need to change anything if I use fresh veggies)
Both. :) If you use fresh, you may want to add them in a the same times as the rice so they cook a little longer, but that also might be a little *too* long for them to cook. It’s hard to say without trying it first, but the five minutes probably won’t be enough time for fresh vegetables.
Do I rinse the rice before adding to skillet?
You can, yes.
Rice has been my go to recipe since like forever! Can’t to try this one at the soonest!
I made this for supper tonight and my entire family agreed that it was delicious! And it was so quick to make. Yay! My kids (10&6) shovelled it down. We even have enough left over for 2 more good sized servings. We would have had 3, but my husband went for seconds. Thank you so much!
Love this recipe. But beth, I had a question. Is a Cast Iron Skillet appropriate for this?
If you have one that has a tight fitting lid, you could do this in a cast iron skillet.
Do you think this could be made in a pressure cooker?
Probably, although I don’t have instructions for you. I’d have to do some testing.
Do you think you could use chickpeas for a vegetarian version?
Yes, but I think edamame would be even more awesome. :)
I have to make this, it sounds so good and super simple. Do you have to use sesame oil or can another type oil do?
The toasted sesame oil does have a very unique flavor, so I wouldn’t substitute it with something else. Just take note that not all bottles of toasted sesame oil actually say “toasted” on them. You can tell it’s toasted by the deep caramel color. Untoasted (or regular) sesame oil is a light straw color. You can usually find toasted sesame oil in the international foods aisle in most major grocery stores (Aldi and Trader Joe’s also make their own brand).
Thank you for giving such informative & clear instructions!! I know that took a lot of time on your part. Truly appreciated, though. Look forward to making this next week!