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.
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.
