One Pan Teriyaki Chicken and Rice with Vegetables is an easy, family-friendly meal that’s ready in just 30 minutes or less! It’s healthy, hearty, and just the perfect recipe for busy weeknights.
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If you’ve been around here much, you might think this is an adaptation of my One Pan Teriyaki Chicken and Noodles.
Well, you’d be correct.
I spend a lot of time looking at the things you guys like, and think, “I wonder what else they might like?” So 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 stuff, but some indulgent too. So I am going to keep adding different variations of the meals you obviously already love, to give you all the tips, tricks, and variations you need to make that easy weeknight meal even easier!
This delicious meal is so easy to make, with juicy chicken and a tangy homemade teriyaki sauce. Made with simple ingredients, this chicken teriyaki recipe really is a family favorite, so we have it with noodles or rice, depending on how we’re feeling!
I originally made this recipe with instant rice, which is great in a pinch.
However, over the last few years I’ve changed my tune and much prefer long grain rice over the quick stuff. I love the texture!
See my note in the recipe ingredients for how to adapt for Instant Rice.
If you like this recipe, you’ll also enjoy these Chicken Lettuce Wraps!
- Oil: canola oil or another neutral-flavored oil will work well here. You can use olive oil or butter if you prefer, but the flavor will be slightly different.
- Chicken: Use boneless, skinless chicken breasts that you cut into cubes. You can use frozen chicken if you like but you’ll need to thaw it first to cut it into cubes.
- Seasoning: Salt and freshly ground black pepper make a simple seasoning mix for the chicken.
- Bell Peppers: green and red bell peppers add a great sweet and savory flavor, as well as some vibrant color and extra nutrients to this dinner.
- Carrot: use either freshly shredded carrots or carrot matchsticks — I love buying carrot matchsticks because they’re so easy to throw into meals or on a salad!
- Garlic & Ginger: fresh garlic and fresh ginger that you mince yourself is best in this recipe. You can use garlic powder or ground ginger in a pinch, but you’ll need about ⅓ of the amount.
- Broth: I love using low-sodium chicken broth in my recipes so that I can control the amount of added salt. If you’re using salted broth, you may want to reduce the amount of salt called for.
- Rice: use a long-grain white rice like Jasmine rice for this recipe. As mentioned above, I originally used instant rice in this recipe but have updated it as we now much prefer the texture of long grain rice. You can still use instant rice, but you’ll want to reduce the broth and increase the rice so you’re using 1 ½ cups of each.
- Peas: use frozen peas for some added color and nutrients.
- Soy Sauce: using a low-sodium soy sauce will enable you to control the amount of saltiness in the dish.
- Honey: this is the sweet element in the sweet and savory teriyaki sauce.
- Vinegar: plain white vinegar works fine, but you can use rice wine vinegar if you can find it.
How to Make One Pan Teriyaki Chicken and Rice
This one pan dinner is quick and easy to make. Full instructions are included in the recipe card below.
- Cook chicken and peppers: Saute the chicken and peppers until beginning to soften.
- Add carrots and seasoning: Add carrots, garlic, and ginger. Cook and stir briefly to liven up their flavors.
- Add remaining ingredients: Add the broth, rice, peas, soy sauce, honey, and vinegar, and bring to a simmer.
- Cook. Cover and cook, stirring often, then season to taste and serve.
One Pan Teriyaki Chicken and Rice FAQs
Yes! You can find my Instant Pot Teriyaki Chicken and Rice recipe here.
Yes! You can actually stir all of the ingredients together (no need to pre-cook), cover tightly with foil and bake at 350 degrees F for about 35 minutes until rice is al dente.
Store this recipe in an airtight container in the refrigerator for 3-4 days. Allow it to cool to room temperature before putting it in the fridge.
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! Keep in mind that the vegetables and rice will be softer after thawing.
One Pan Teriyaki Chicken and Rice Variations
- Vegetarian. This recipe can easily be made vegetarian by skipping the chicken and using vegetable broth, though you might want to add in extra veggies to replace the chicken.
- Fruit. Pineapple is a great addition to teriyaki chicken! You could add some drained pineapple tidbits or chunks with the rice before simmering.
- Meat. Pork and beef are great options for this dish, simply saute them before adding the rice and broth.
- Garnish. Add some red pepper flakes for spice, or finely chopped fresh green onions, or sesame seeds to the top of the dish to garnish and add some extra flavor.
Serve this delicious dish with a side of fresh or frozen vegetables to add nutrients and make the dish go a bit further. Air Fryer Green Beans, Roasted Carrots, or Air Fryer Broccoli for well with the mix of sweet and savory flavors here.
More One Pot Meals You’ll Love
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One Pot Teriyaki Chicken, Rice and Vegetables
- 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
- 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.
- 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!
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