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
Ingredients
- 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
Instructions
- 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.