One Pan Teriyaki Chicken and Rice
This One Pan Teriyaki Chicken and Rice is the ultimate weeknight meal. Limited dishes, 30 minutes and everything for a well-rounded meal in one pan. Oh, and it's packed with flavor too.
Servings 4 servings
- 3/4 cup chopped carrots (cut into coins then halved or quartered)
- 2 cups small fresh broccoli florets
- 1 lb. boneless skinless chicken breast or thigh
- 1 Tbsp. sesame oil
- 1 cup basmati rice
- 1/2 cup teriyaki sauce + more for drizzling at end
- 1 1/4 cups water
- Sesame seeds, for garnish
Peel and slice the carrots into coins then cut in half or into quarters if they are large. Cut broccoli into small florets. Set both aside.
On the same cutting board, cut chicken into bite-size pieces. Heat a large skillet over medium heat. Once hot, add the sesame oil. Add chicken and carrots and saute until the chicken is no longer pink, about 5 minutes. It does not need to be cooked through at this point.
Add the rice and cook for 2 minutes, stirring occasionally, to toast the rice. Add teriyaki sauce and water and stir to combine. Bring to a simmer, turn heat to low and cover. Cook for 10 minutes.
Add the broccoli to the skillet, cover and cook another 5 minutes. Drizzle with more teriyaki sauce if desired and sprinkle with sesame seeds.