One Pot Teriyaki Chicken and Rice

One Pot Teriyaki Chicken and Rice

Perfect for week-long lunches!

Adapted from Budget Bytes

Ingredients

Metric System
Servings
  • 2 scallion
  • 2 oz soy sauce
  • 2 tbsp sugar
  • 1.3 tbsp oil
  • 12 oz frozen stir fry vegetables
  • 1.3 pt water
  • 4 oz rice
  • 1 chicken
  • 2 clove garlic
  • 1 tsp ginger
  • Step 1

    Cut the chicken breast into very small pieces, about 1/2 to 3/4-inch in size.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    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.

    Step 6

    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.

    Step 7

    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.

    Step 8

    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.

    Step 9

    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.

    Step 1

    Large skillet

    Sprinkle sliced green onions over top just before serving.

  • 2 scallion
  • Step 2

    Large skillet

    Place the lid back on top and let the skillet rest to let the flavor soak in (heat turned off).

    Step 3

    Large skillet

    Using a spatula or large spoon, gently fold the rice and vegetables in the skillet together until everything is mostly coated in the sauce.

    Step 4

    Large skillet

    Give the teriyaki sauce in the small bowl another brief stir, lift the lid on the skillet, and drizzle the sauce over the vegetables.

    Step 5

    Small bowl

    In a small bowl, stir together the ingredients for the sauce.

  • 0.25 cup soy sauce
  • 2 tbsp sugar
  • 1 tsp oil
  • Step 6

    Large skillet

    Turn the heat off and let the skillet rest with the lid in place.

    Step 7

    Large skillet

    Let the skillet continue to heat over low.

    Step 8

    Large skillet

    Lift the lid of the skillet briefly to sprinkle the frozen vegetables on top, then replace the lid immediately.

  • 12 oz frozen stir fry vegetables
  • Step 9

    Large skillet

    Turn the heat to low and let the skillet simmer.

    Step 10

    Large skillet

    Place a lid on the skillet, turn the heat up to medium-high, and allow the water to come to a full boil.

    Step 11

    Large skillet

    Add the water to the skillet and give everything a brief stir to make sure there is no rice stuck to the bottom of the skillet.

  • 2.5 cup water
  • Step 12

    Large skillet

    Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more.

  • 0.5 cup rice
  • Step 13

    Large skillet

    Add the chicken pieces to the skillet and continue to sauté just until the outside of the chicken is no longer pink.

  • 1 chicken
  • Step 14

    Large skillet

    Add the ingredients to a large, deep skillet. Cook over medium heat for about 1 minute.

  • 1 tbsp oil
  • 2 clove garlic
  • 1 tsp ginger
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