One-Pan Teriyaki Chicken and Rice

One-Pan Teriyaki Chicken and Rice combines tender chicken with vibrant veggies and flavorful teriyaki sauce, creating a comforting, quick meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Cozy Dinners

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Boneless skinless chicken breasts cooked until browned
2 tablespoons Olive oil for sautéing

For the Rice

1 cup White rice rinsed
1 cup Low-sodium chicken broth

For the Vegetables

1 cup Sliced carrots
1 cup Small broccoli florets
2 tablespoons Sliced green onions for garnish

For the Sauce

1/2 cup Teriyaki sauce
1 tablespoon Low-sodium soy sauce
1 tablespoon Honey
1 tablespoon Rice vinegar
1 teaspoon Ground ginger
1 teaspoon Sesame oil (optional) for added richness

Equipment

Large pan

Method

How to Make One-Pan Teriyaki Chicken and Rice

Heat olive oil in a large pan over medium heat for about 1-2 minutes.
Add the cubed chicken, cooking until browned for approximately 5-7 minutes.
Stir in minced garlic and cook for another minute.
Pour in chicken broth and add rinsed rice, sliced carrots, teriyaki sauce, and soy sauce. Bring the mix to a boil.
Cover and simmer on low heat for 15 minutes.
Add broccoli florets, covering and cooking for an additional 5 minutes until tender.
Drizzle with sesame oil, if using, and garnish with sliced green onions before serving.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Rinse the rice under cold water to remove excess starch. Taste before serving to adjust seasoning as needed.

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