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.
Table of Contents
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I originally made this recipe with instant rice, which is great in a pinch.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!
For more quick dinner ideas for the whole family, check out my Sweet and Sour Pork, these Air Fryer Quesadillas, and this Italian Sausage Gnocchi Soup.
Ingredients Needed:
- 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.
Serving Suggestions
This Teriyaki Chicken dish is filling, but we always have a side of bread with on our dinner table. Try my Garlic Bread, these morish Homemade Crescent Rolls or Mom’s Homemade Buns.
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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Pin this recipe to your favorite boardOne Pot Teriyaki Chicken, Rice and Vegetables
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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Linda Clennett says
Hello Ashley,
The recipe looks amazing and I can’t wait to try it.
Could I use Orzo pasta instead of rice and if so, any idea of how long to cook it for.
Thanks Ashley x
The Recipe Rebel says
Hi Linda! While I haven’t tested it out that way, you probably could use orzo! After you add it I would just follow the directions on the box for how long to cook it. Enjoy!
Corothy Sims says
I cannot eat bell peppers. What can I use instead of peppers? The recipe sounds wonderful as we like chicken very much.
The Recipe Rebel says
Hi Corothy! You could just leave them out or maybe substitute with mushrooms or tomatoes, although they will add a little more moisture to your dish. Enjoy!
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 😉
Diane says
My son wanted teriyaki chicken and rice, so I found this recipe when searching. It was easy to put together and having the rice cooked in the sauce was a nice change. It was great as is but next time I’ll reduce the ginger a bit and increase the rice/liquid a bit. This is a keeper.
The Recipe Rebel says
Hi Diane! So glad you enjoyed the recipe! Thank you for this kind review!
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!