One-Pan Teriyaki Chicken and Rice

One-Pan Teriyaki Chicken and Rice is a healthy, protein packed meal! Teriyaki chicken with broccoli, carrots, and rice in a homemade teriyaki sauce (you can sub store bought as well). 

CHICKEN TERIYAKI AND RICE

I love this recipe so much because it has protein, carb, and veggie all in one. Of course I have this easy skillet Teriyaki Chicken and this Slow Cooker Teriyaki Chicken as options, but this recipe has everything in one pan!

When I was testing this recipe I polled you guys and most of you said you were prefer to use a bottled teriyaki sauce but I also gave an option for a homemade sauce.

WHY RINSE YOUR RICE?

Rinsing your rice does three things:

1. Cleans your rice.
2. Hydrates the rice. The goal is to have plump rice once cooked and this gets the process going.
3. It rinses off the starchy residue giving you fluffy rice not clumpy/gummy rice.
   

INGREDIENTS:

• CHICKEN
• GARLIC
• LOW-SODIUM CHICKEN BROTH
• WHITE RICE
• TERIYAKI SAUCE – I like Yoshida and P.F. Changs brand teriyaki.
• LOW-SODIUM SOY SAUCE – It’s so important to use low sodium ingredients to control the salt.
• BROCCOLI
• CARROTS
• GREEN ONIONS
• SESAME OIL – This isn’t required but adds such a unique flavor that makes the dish.

ONE-PAN RECIPES

• One-Pan Beef Burrito Skillet
• One-Pan Chicken Enchilada Skillet
• Caprese Chicken Skillet
• One-Pan Mexican Chicken and Rice
• Egg Roll In a Bowl
• One-Pan Cheesy Chicken, Broccoli, and Rice
• Creamy Chicken Noodle Skillet
• One-Pan Ham and Rice Skillet
• One-Pan Monterey Chicken Pasta
• Chicken, Black Beans and Rice Bake
• One-Pot Bacon Broccoli Pasta

One-Pan Teriyaki Chicken and Rice

5 from 13 votes

One-Pan Teriyaki Chicken and Rice is a healthy, protein packed meal! Teriyaki chicken with broccoli, carrots, and rice in a homemade teriyaki sauce (you can sub store bought as well). 

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Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Servings: 4 servings

Ingredients

• 2 tablespoons olive oil
• 1 lb. boneless skinless chicken breasts, cubed
• 2 cloves garlic, minced
• 2 ¼ cups low-sodium chicken broth
• 1 cup white rice, rinsed
• 1/2 cup sliced carrots
• 1/2 cup store bought teriyaki sauce or use homemade recipe below
• 1/4 cup low-sodium soy sauce
• 2 cups small broccoli florets
• 2 tablespoons sliced green onions
• (optional) sesame oil

HOMEMADE TERIYAKI SAUCE:

• 1/4 cup low-sodium soy sauce
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon ground ginger

Equipment

large skillet

Instructions

 

• In a large skillet (that has a tight fitting lid for later), heat the olive oil over medium high heat.
• Season chicken with salt and pepper. Add the chicken to the skillet and cook for 1-2 minutes just to brown the outside of the chicken. The chicken will continue to cook in the broth later. Add the garlic and cook for 30 seconds.
• Add the chicken broth, rice, carrots, teriyaki sauce (add the ingredients for homemade if using), and soy sauce.
• Bring mixture to a boil. Reduce heat to medium and cover with a lid. Cook covered for 15 minutes, reducing the heat to a simmer after about 10 minutes. Stir every once in a while to make sure it's not sticking to the bottom. You want it to be simmering but if your heat is too high you will run out of liquid, so make sure it's low.
• Add the broccoli on top, cover with lid and cook for an additional 5 minutes on medium-low or until broccoli is tender. If you like your broccoli more cooked, add it earlier.
• Remove from heat and sprinkle with green onions. Drizzle with sesame oil if using and drizzled with more teriyaki sauce if desired. Add salt and pepper to taste.

Notes

There is soy sauce in the chicken bowl and in the homemade teriyaki sauce so if making the homemade sauce don't eliminate the soy sauce in the bowl.

Serving: 1/4 of recipe, Calories: 447kcal, Carbohydrates: 50g, Protein: 35g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 2153mg, Potassium: 925mg, Fiber: 2g, Sugar: 7g, Vitamin A: 2991IU, Vitamin C: 43mg, Calcium: 67mg, Iron: 2mg

Cuisine: American, Asian

Course: All Recipes, Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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