Teriyaki Chicken and Rice: A Flavorful, One-Pan Dinner You’ll Love

Teriyaki chicken and rice​ is the ultimate one-pan dinner—quick, flavorful, and family-friendly. Juicy chicken, tender rice, and a sweet-savory glaze come together in under 30 minutes. Perfect for busy weeknights or meal prep, this easy recipe is comfort food with an Asian twist.

Teriyaki chicken and rice​ is one of those magical meals that checks all the right boxes—it’s quick, it’s tasty, and it brings the whole family to the table with smiles. This dish combines juicy chicken, fluffy rice, and a sweet-savory glaze that’s impossible to resist. Even better? It all comes together in just one pan. Less mess, less stress!

In my home, this recipe is on repeat. Whether it’s a busy school night or a lazy weekend dinner, it never fails to satisfy. Plus, it’s easy to tweak depending on what you’ve got on hand. Add some veggies, spice it up, or keep it classic—the choice is yours. So if you’re on the lookout for a dinner idea that’s both comforting and fuss-free, you’ve found it. Let’s dive into the delicious world of teriyaki chicken and rice together.

Main Ingredients for Teriyaki Chicken and Rice​

To get the best results from this teriyaki chicken and rice​ recipe, let’s start with the basics:

• Olive oil (2 tablespoons): Helps the chicken brown beautifully while adding a hint of richness.
• Boneless skinless chicken breasts (1 lb.): Cubed for quick cooking. You can also use chicken thighs if you prefer a juicier cut.
• Garlic (2 cloves, minced): Brings a bold, aromatic base to the dish.
• Low-sodium chicken broth (2 ¼ cups): Keeps the rice moist and flavorful without being overly salty.
• White rice (1 cup, rinsed): Choose a medium or long-grain variety for the best texture.
• Sliced carrots (1/2 cup): Adds sweetness and color.
• Teriyaki sauce (1/2 cup): Store-bought or homemade—it’s the star of the show!
• Low-sodium soy sauce (1/4 cup): Boosts umami and enhances the teriyaki flavor.
• Broccoli florets (2 cups): Brings a bright, crunchy contrast.
• Green onions (2 tablespoons, sliced): Perfect for a fresh garnish.
• Optional: Sesame oil (a few drops): For that nutty, toasty finish.

Additional Ingredients

Want to mix things up or adjust the dish to your pantry? Here are a few fun swaps and additions:

• Brown rice: A healthier, heartier option—just adjust cooking time.
• Snap peas or bell peppers: For added crunch and vibrant color.
• Pineapple chunks: They bring a sweet contrast that pairs beautifully with the tangy sauce.
• Fresh ginger: A small knob, grated, gives the dish extra zing.
• Toasted sesame seeds: Sprinkle on top for a restaurant-style touch.
• Chili flakes: If you’re like me and enjoy a little heat, this is a simple way to spice it up.

These ingredients don’t just add flavor—they let you customize the dish to fit your cravings or what you’ve got in the fridge.

Expert Tips

Here are a few tried-and-true tips from my kitchen to yours, perfect for making delicious teriyaki chicken and rice​:

• Rinse the rice thoroughly. This removes extra starch and keeps it from getting gummy. Trust me, it’s worth the extra step.
• Cut the chicken into uniform pieces. This helps it cook evenly and stay tender.
• Don’t skip the simmer. Letting everything cook low and slow helps the flavors meld and the rice absorb all that savory goodness.
• Use homemade teriyaki sauce if you can. It’s quick to whip up and gives you control over sweetness and sodium. All you need is:
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon ground ginger Mix it up and boom—homemade goodness.
• Let it rest. Just like with many rice dishes, giving it 5 minutes off the heat helps everything settle and prevents mushy rice.
• Double it. This recipe is easy to scale up, and leftovers reheat like a dream for lunch the next day.

Remember, cooking isn’t about perfection—it’s about flavor, fun, and feeding the people you love.

Recommended Techniques for Perfect Teriyaki Chicken and Rice​

Here’s how to make your teriyaki chicken and rice​ even more foolproof:

• Use a large, deep skillet or sauté pan. You want enough space for the rice to expand and the steam to circulate.
• Keep the lid on while simmering. This traps steam and ensures the rice cooks through evenly.
• Stir gently after adding the broccoli. You want to fold it in without breaking up the rice.
• Taste as you go. Adjust seasoning to suit your preferences—more sauce? A splash of vinegar? You’re the boss!

Step-by-Step Instructions​

1. Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 4–5 minutes, until lightly browned.
2. Add the garlic and cook for another 30 seconds, just until fragrant.
3. Pour in the chicken broth, then add the rinsed rice and sliced carrots. Stir gently to combine.
4. Bring to a boil, then reduce heat. Cover and let simmer for 15 minutes.
5. Stir in the teriyaki sauce, soy sauce, and broccoli florets. Cover again and cook for another 5–7 minutes, until the rice is tender and broccoli is crisp-tender.
6. Remove from heat and let it rest for 5 minutes. This allows the flavors to deepen and the texture to settle.
7. Drizzle with sesame oil (optional) and top with green onions before serving. Enjoy every bite!

Additional Guide: Variations & Flavor Boosts

Want to add your own twist? Here are a few fun variations:

• Make it vegetarian: Swap the chicken for tofu or tempeh, and use veggie broth instead of chicken.
• Turn it into a stir-fry: Skip the rice and serve the teriyaki chicken and veggies over noodles or cauliflower rice.
• Add an egg: Fry or soft-boil an egg to place on top—perfect for extra protein and richness.
• Use a pressure cooker or rice cooker: If you’re short on time, these tools can make prep even faster.

No matter how you spin it, teriyaki chicken and rice​ is endlessly adaptable—and always delicious.

FAQs: Quick Answers to Common Questions About Teriyaki Chicken and Rice​

Conclusion

There you have it, friend—your new favorite one-pan dinner: teriyaki chicken and rice​. It’s simple, it’s satisfying, and it’s the kind of dish that makes life just a little bit easier (and tastier).

Whether you’re cooking for picky eaters or just need something warm and filling after a long day, this recipe has your back. And remember, don’t stress about perfection—just have fun with it. Cooking is all about connection, flavor, and sharing something made with love.

So go on, give it a try, and let me know how it turns out!

Teriyaki Chicken and Rice

This one-pan teriyaki chicken and rice is a quick, flavorful, and family-friendly dinner. Juicy chicken, tender rice, and a sweet-savory glaze come together in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian

Servings 4 servings

Calories 450 kcal

Equipment

• Large Skillet

Ingredients

  

• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breasts cubed
• 2 cloves garlic minced
• 2 1/4 cups low-sodium chicken broth
• 1 cup white rice rinsed
• 1/2 cup sliced carrots
• 1/2 cup teriyaki sauce store-bought or homemade
• 1/4 cup low-sodium soy sauce
• 2 cups broccoli florets
• 2 tablespoons green onions sliced
• sesame oil a few drops, optional

Instructions

 

• Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until browned.
• Add minced garlic and cook for 30 seconds until fragrant.
• Pour in chicken broth, then add rinsed rice and sliced carrots. Stir to combine.
• Stir in teriyaki sauce and soy sauce. Bring to a boil.
• Reduce heat to low, cover, and simmer for 15 minutes.
• Add broccoli florets on top, cover, and cook for an additional 5 minutes until broccoli is tender and rice is cooked through.
• Remove from heat and let it rest, covered, for 5 minutes. Garnish with sliced green onions and a few drops of sesame oil if desired. Serve warm.

Notes

For a homemade teriyaki sauce, mix 1/4 cup low-sodium soy sauce, 1/4 cup honey, 1 tablespoon rice vinegar, and 1/2 teaspoon ground ginger.

Keyword Chicken, One-Pan, Rice, Teriyaki

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