This One Pot Teriyaki Chicken, Rice and Vegetables is an easy, family friendly meal that’s made in just 3o minutes or less! It healthy and hearty and perfect for weeknights.
Soooo….. if you’ve been around here much, you might think this is a rip off of my One Pan Teriyaki Chicken and Noodles.
You’d be correct.
Because I spend a lot of time looking at the things you guys like, and thinking, “I wonder what else they might like?” And I’ll make a recipe with similar flavors or cooking methods, just to see. Do they prefer rice or noodles? Chicken or beef? BBQ or Teriyaki? And every now and then I strike gold, and you love it.
But, as I’ve mentioned before, I really want to turn The Recipe Rebel into a one-stop shop where you can get a good variety of meals, desserts, snacks and breakfast ideas. Mostly healthy, some indulgent. And so I am going to keep adding different variations of the meals you obviously already love. I hope you’re not mad about it! Because some of your favorites are some of our favorites as well.
Now: I’m going to be completely honest here.
I so rarely cook long grain rice. I am an instant rice lover 100%. It is still a healthy choice, and is just so easy and manageable when you have a 2 year old who woke up from her afternoon nap on the wrong side of the bed. This is the stage of life we’re in here.
It also makes recipes like this totally doable in 30 minutes (or even 20 minutes!), with minimal dishes, maximum flavor, and a good dose of protein and veggies.
For me? That’s a win (x4!) right there. I hope you’ll agree!
Substitutions:
- This recipe can easily be made vegetarian, though you might want to add in extra veggies to replace the chicken.
- This recipe is naturally dairy free and gluten free, but be sure to check the ingredients on each and every one of your products to be 100% sure.
- This recipe is totally freezer friendly — simply freeze your leftovers (or make a double batch), then thaw and reheat (I recommend on the stove top) when you need a quick meal!
- To make this recipe using long grain white rice, you will need to add an additional ½ cup of broth or water and simmer, covered, until tender, about 20 minutes.
- To make this recipe using long grain brown rice, you will need to add an additional 1 ¼ cups of broth or water, and simmer, covered, until tender, about 30 minutes.
One Pot Teriyaki Chicken, Rice and Vegetables
written by Ashley Fehr
Ingredients
- 1 tablespoon canola oil
- 2 boneless skinless chicken breasts cubed
- salt and pepper
- ½ red bell pepper diced
- ½ green bell pepper diced
- 1 large carrot peeled and shredded or 1 cup matchstick carrots
- 2 teaspoons fresh minced garlic
- 1 teaspoon fresh minced ginger
- 2½ cups low-sodium chicken broth
- 1 cup long-grain white rice rinsed
- 1 cup frozen peas
- ½ cup low-sodium soy sauce
- ¼ cup honey
- 1 tablespoon vinegar
Instructions
- In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan and cook until browned on the outside, about 2-3 minutes.
- Add peppers and cook for 3-4 minutes until crisp-tender. Add carrots, garlic, and ginger, and cook for 1 more minute, stirring continuously.
- Add broth, rice, peas (you can add them at the end for more texture if you prefer), soy sauce, honey, and vinegar, and bring to a simmer over medium-high heat.
- Cover, reduce heat to medium-low, and cook, stirring often, just until rice is al dente (be careful not to overcook). If the liquid is absorbed and the rice is not cooked, simply add additional liquid, ¼ cup at a time.
- Season to taste and serve.
Notes
- Store: Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
- Freeze: Store leftovers in a freezer-safe container, or in Ziploc bags, and freeze for up to (or make a double batch), then thaw and reheat (I recommend on the stovetop) when you need a quick meal!
Nutrition Information
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Mandy says
I am going to make the version with long grain brown rice, can I double everything (allowing for the extra liquid for the brown rice)? Or do I need to adjust the liquid measurements?
Ashley Fehr says
I would just double everything!
Mandy says
I ended up doubling everything, and it tasted very good. The only problem was it took much longer than 30 minutes for my long grain brown rice to cook, it was much closer to an hour or hour and ten minutes ! At this point the chicken would have been over-cooked, so I added it after boiling the rice for 15 minutes, thinking it would take another 15 minutes. I ended up taking it out after 25 minutes and the rice was still far from done.
Ashley Fehr says
Hi Mandy! I’m not sure what happened, but there’s no way brown rice should take an hour or more to cook in the instant pot. I would make sure that your seal is in place, your valve is set to sealing, and you are pressure cooking on high pressure. It sounds like something was off for it to take that long. I’m not sure if you cooked the rice for an hour in the instant pot, or boiled it for 15 minutes, or what exactly happened. Please see my note in the post where I say that I don’t recommend using any other rice for this recipe. I think that’s probably a big part of the problem.
Jill says
The pictures look like there’s green onion in it but I didn’t see that in the ingredient list.
Ashley Fehr says
Just a garnish, but you are welcome to add it
Don says
Now that many people are shut in, how about some recipes for one person please.
I am a male living alone, not a bad cook but still need help.
Ashley Fehr says
Hi Don, if you hover over the number of servings at the top of the recipe, any of my recipes can be adjusted to one or two servings. I hope that helps!
Ed says
By eliminating a few of those ingredients, wouldn’t it be easier just to use regular store bought Teriyaki Sauce while cooking?
Ashley Fehr says
You definitely can if that’s your preference! I like to make as much from scratch as possible.
CJ says
FYI: Most Soy Sauce is made with wheat as an ingredient. Must use gluten free soy sauce.
Dawn says
This looks great and we will be trying it! However, just a note – many soy sauces are NOT actually gluten-free as they are made with wheat. You may want to add a note for your readers to encourage them to look for a gluten-free soy sauce if they want to make this truly GF. 🙂
Ashley Fehr says
You’re right — you definitely need to double check with soy sauce especially! Thanks for the heads up!
Misha says
Can you use boil-in-bag rice? Is that the same thing as Instant?
Ashley Fehr says
I have actually never used boil-in-bag rice so I’m not sure. I would say probably not as boil-in-bag would not require any liquid?
Jane says
How would you cook it from frozen?
Ashley Fehr says
I just put it in a pan to reheat on the stove! Everything is cooked so it just has to be reheated.
Rachel says
What’s your favorite brand of instant rice? I’ve never bought it before! TIA!
Ashley Fehr says
I usually use Minute Rice, but I don’t think there’s too much variation between brands!
Sidney says
Can you use long-grain rice?
Ashley Fehr says
I wouldn’t, unless you adapt the liquid and cook time considerably.
Jess says
Can I use brown rice?
Ashley Fehr says
You would have to use instant brown rice, and let it cook 5 minutes longer.
Kelli says
Can’t wait to make this! What kind of vinegar? White or cider?
Ashley Fehr says
Hi Kelli! I think either would work, but I likely used white
Jillian says
My sister is about to have a baby (yay!!!) and I’m putting together some freezer meals for her so that they can have a few nights where they can eat healthy and happily without worrying. Can I freeze this after the rice and all the veggies/chicken are cooked? Any freezer tips would be hugely appreciated, this recipe is such a winner!! Thank you 🙂
Ashley Fehr says
Thanks Jillian! I’m so glad you like it! I haven’t frozen it myself, but I think that it would freeze just fine! Rice and chicken freeze perfectly, the sauce ingredients will all be fine. The only thing you’d have to make sure is you use vegetables that you enjoy the texture of after they’ve been frozen and thawed — they’ll definitely be a little soft. I hope that helps!
Izzy @ she Likes Food says
Haha, I do the same thing with my recipes! You gotta get the most bang for your buck if the base recipe is delicious! I love teriyaki flavors and am thinking this needs to go into our weekly dinner rotation 🙂
Jessica @ A Kitchen Addiction says
Love that this is freezer friendly! I can always use more meals like this!
Ashley Fehr says
Thanks Jessica!
marcie says
I think it’s great that you did a spin on a meal that you know people love already — and what’s not to love about chicken teriyaki and rice in one pot? This looks delicious and I know my family will be on board. This one’s a keeper!
Ashley Fehr says
Thanks Marcie! Sometimes it’s hard to avoid just making recipes I know we will all love!
Liz @ Floating Kitchen says
I’m all about putting a few new spins on old favorite recipes. I mean, they are favorites for a reason, right? This looks so good. And you might be convincing me to try instant rice…even though I don’t have kids I am definitely a bit lazy sometimes when it comes to making rice. Lol.
Ashley Fehr says
Haha! I love how quick and effortless it is! I don’t know if I can go back 😉
Gayle @ Pumpkin 'N Spice says
Isn’t it fun to recreate recipes that are popular? I love doing that too, and it’s so nice to have variations of your favorite dishes! I’m all about one pan meals and this rice and veggies dish looks perfect! Love the teriyaki flavor, too!
Ashley Fehr says
Thanks Gayle!