ONE POT TERIYAKI CHICKEN, VEGGIES, AND RICE
on Jan 16, 2026
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Satisfying comfort food! Chicken, veggies, and rice never gets old, especially when cooked with a savory-sweet Asian-inspired sauce.
This One Pot Teriyaki Chicken, Veggies, and Rice is simple, requires minimal cleanup, and delivers maximum flavor.
The chicken pieces are seared until golden in a large skillet before uncooked white rice simmers together with chicken broth, red bell pepper, and a super simple homemade teriyaki sauce.
Lastly, some frozen peas and chopped scallions bring some vibrant color to the final dish.
The easy homemade teriyaki sauce tastes significantly better than any store-bought variety, but you can also control the amount of salt and avoid unnecessary emulsifiers or gums.
Of course, if you’re really short on time, you can use a premade sauce instead.
Coming together in less time than takeout, you’ll have a cozy, comforting, and protein-rich meal that will satisfy everyone in your family. Hope you love this one-pot meal, too. Enjoy!
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Key Ingredients for ONE POT TERIYAKI CHICKEN AND RICE
If you have five minutes to spare, I highly encourage you to make your own teriyaki sauce! Here’s what you’ll need for the sauce and the chicken and rice dish.
- Coconut Aminos: This gluten-free soy sauce alternative has a slightly sweet, umami flavor that comes from fermented coconut blossom sap.
- Apple Cider Vinegar: A bit of acid helps give the sauce its notorious tangy taste.
- Maple Syrup: Helps balance out the salty flavors and makes the sauce just the right amount of sticky.
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Pin It- Unrefined Sesame Oil: Best for using in sauces and dressings, unrefined toasted sesame oil has a lower smoke point compared to olive or avocado oil. It gives the teriyaki sauce a deep, almost nutty flavor.
- Ginger and Garlic: Fresh is best here!
- Arrowroot Starch: Often used as a gluten-free thickener when combined with some water. You could also substitute tapioca or regular corn starch.
- Chicken: I recommend skinless chicken thighs since they tend to be juicier and more forgiving to cook than chicken breasts. Of course, chicken breasts cut into cubes would also be fine.
- Rice: Either jasmine or basmati rice is good here. Be sure to rinse rice before adding it to the pot to prevent it from becoming gummy while cooking.
- Chicken Broth: Cooking rice in broth is an easy way to add another layer of flavor and nutrients to the dish.
- Veggies: Red bell pepper and frozen peas are vibrant additions that take little to no time to prep.
- Scallions: A pop of green that instantly elevates any Asian-inspired meal.
- Garnishes: I like to serve this up in a nice bowl with a sprinkle of sesame seeds and a bit more coconut aminos. Yum!
How to Make Teriyaki Chicken and Rice
Make the Teriyaki Sauce
In a small bowl, whisk together coconut aminos, vinegar, maple syrup, sesame oil, ginger, garlic, and arrowroot slurry. Set aside.
Cook the Chicken and Rice
Next, start on the chicken and rice. Heat avocado oil in a large sauté pan or Dutch oven over medium heat.
Add chicken pieces and cook 3 to 4 minutes per side, or until lightly golden but not fully cooked through. Remove chicken from the pan and set aside.
To the same pan, add rinsed rice, broth, and bell pepper. Bring to a simmer, then return chicken to the pan and pour in the teriyaki sauce. Stir gently to distribute.
Cover and simmer over low heat for 18 to 20 minutes, until rice is tender and liquid is absorbed. Avoid lifting the lid too often.
Turn off the heat, mix in the peas, and let sit covered for 5 minutes. Fluff rice, add scallions, and season to taste.
Garnish with a sprinkle of sesame seeds and some additional coconut aminos, if desired. Serve warm and enjoy!
More One-Pot Chicken Recipes:
- Creamy Sun-Dried Tomato Chicken Pasta
- Loaded BBQ Chicken Bowls
- One Pan Chicken Enchilada Skillet
- Creamy Chicken Enchilada Soup
- One Pot Lemon Chicken Zucchini Meatballs and Bone Broth Rice
ONE POT TERIYAKI CHICKEN, VEGGIES, AND RICE
Ingredients
For the Teriyaki Sauce:
- ¼ cup coconut aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, grated
- 1 teaspoon arrowroot starch (or tapioca or corn starch), mixed with 1 tablespoon water
For the Chicken and Rice:
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup jasmine or basmati rice, rinsed
- 1 ¾ cups low-sodium chicken broth or water
- 1 red bell pepper, chopped
- 1 cup frozen peas
- 1-2 scallions, thinly sliced
- Sesame seeds (optional), for topping
Instructions
- In a small bowl, whisk together coconut aminos, vinegar, maple syrup, sesame oil, ginger, garlic, and arrowroot slurry. Set aside.
- Heat avocado oil in a large sauté pan or Dutch oven over medium heat. Add chicken pieces and cook 3 to 4 minutes per side, or until lightly golden but not fully cooked through. Remove chicken from the pan and set aside.
- To the same pan, add rinsed rice, broth, and bell pepper. Bring to a simmer, then return chicken to the pan and pour in the teriyaki sauce. Stir gently to distribute.
- Cover and simmer over low heat for 18 to 20 minutes, until rice is tender and liquid is absorbed. Avoid lifting the lid too often.
- Turn off the heat, mix in the peas, and let sit covered for 5 minutes. Fluff rice, add scallions, and season to taste.
- Garnish with sesame seeds and additional coconut aminos, if preferred. Serve warm and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
