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One Pot Teriyaki Chicken and Rice - Olivia Adriance
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ONE POT TERIYAKI CHICKEN, VEGGIES, AND RICE

Cooked in one pot and full of savory, umami flavor, this chicken, veggie, and rice meal will never disappoint!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: Chicken and Rice, Chicken thigh recipes, One pot chicken and rice, One pot recipes, Teriyaki chicken
Servings: 6 servings
Author: Olivia Adriance

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

Any leftovers can be heated up the next day for lunch. Store in airtight glass containers in the fridge for up to three to five days.

Nutrition

Calories: 287kcal | Carbohydrates: 35g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 552mg | Potassium: 352mg | Fiber: 2g | Sugar: 5g | Vitamin A: 845IU | Vitamin C: 36mg | Calcium: 32mg | Iron: 1mg