Teriyaki Chicken and Rice
on Jan 21, 2024, Updated Jul 03, 2024
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This one pan teriyaki chicken and rice is a family friendly, flavorful dinner! Chicken, carrots, edamame, and rice are all cooked in a homemade (or store bought) teriyaki sauce. Healthy, easy to make, and ready in about 30 minutes.
If you love teriyaki sauce then you have to try these teriyaki turkey burgers with grilled pineapple and onions!
Why you’ll love it
One pan – One pan dinners mean less dishes, less tending to different pots and pans on the stove, and dinner gets on the table faster.
30 minute meal – Not only does this teriyaki chicken all get cooked in one pan, but it will be ready to eat in 30 minutes.
Family friendly – Teriyaki chicken with rice is generally a meal the whole family will enjoy. The sweet and savory flavors of the sauce are appealing to most people.
Healthy dinner – This is a great option if you’re looking for something healthier to make for dinner. The chicken, rice, and veggies create a balanced and satiating meal.
The ingredients
- Chicken – Boneless skinless chicken breasts are perfect for this recipe, however you can use boneless skinless chicken thighs.
- Green onions – I prefer to use green onions vs. yellow onion for a milder onion flavor.
- Red bell pepper – Any color bell pepper may be used.
- Carrots – Shred the carrots on a box grater or save time and buy a bag of pre-shredded at the grocery store.
- Ginger and garlic – Aromatics that give the chicken and rice tons of flavor.
- Chicken broth – Stick with low sodium to control the saltiness of the dish.
- Teriyaki sauce – I love using my homemade teriyaki sauce recipe that I used to make these teriyaki chicken and rice bowls.
- Soy sauce – Use low sodium and if needed, tamari for a gluten-free option.
- Long grain white rice – Jasmine rice can also be used.
How to make teriyaki chicken and rice
Add the oil to a large skillet (that has a lid) and heat it over medium-high heat. Add the chicken to the skillet and brown it for 1-2 minutes.
Add the green onions, red bell pepper, and shredded carrots to the skillet. Sauté for another 2 minutes. Stir in the garlic and ginger and cook another 30 seconds.
Pour in the rice, chicken broth, teriyaki sauce, and soy sauce. Stir everything together until combined and then bring it to a boil.
Reduce the heat to medium and cover the skillet with a lid. Cook for 15-20 minutes or until the rice is tender. Stir the rice every few minutes to prevent it from sticking to the bottom of the pan.
You may find that you need to add more liquid. Add 1/4 cup of chicken broth or water at a time as needed until the rice is fully cooked. Garnish with sesame seeds and green onions if desired.
Substitutions and variations
- If you need to make the recipe gluten-free, substitute soy sauce with tamari.
- Swap out edamame with broccoli, peas, sugar snap peas, or green beans.
- Substitute shredded carrots and edamame with a package of frozen vegetables to save time.
- Use boneless skinless chicken thighs instead of chicken breasts.
- Substitute fresh ginger with 1/4 teaspoon ground ginger.
- Fresh garlic can be substituted with 1/2 teaspoon garlic powder.
Storage and leftovers
Storage – Teriyaki rice and chicken can be stored in the refrigerator for up to 4 days.
Reheating – To reheat the leftovers you can microwave them for 30 second intervals until warm. They can also be reheated in a skillet or saucepan on the stove over medium-low heat.
Freezing – Teriyaki chicken and rice is a freezer friendly meal, however I find the texture of the rice to not be as fluffy. It’s gets a little granular and mushy after being defrosted.
It can be frozen for up to 3 months. When you’re ready to eat it, defrost it in the refrigerator overnight. Reheat using one of the two methods listed above.
More one pan recipes
Did you make this teriyaki chicken and rice? I’d love if you’d leave a recipe rating and review below.
Teriyaki Chicken and Rice
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 2 green onions sliced thin
- 1 red bell pepper
- 1 cup shredded carrots
- 1 teaspoon fresh grated ginger
- 2 cloves of garlic 1/2 teaspoon, grated or minced
- 2 1/2 cups low sodium chicken broth
- 1/2 cup teriyaki sauce
- 3 tablespoons low sodium soy sauce
- 1 cup uncooked long grain white rice
- 1/2 cup shelled edamame
Instructions
- Heat the olive oil in a large skillet (that has a lid) over medium-high heat. When hot, add the chicken to the skillet and brown it for 1-2 minutes.
- Add the green onions, red bell pepper, and carrots to the skillet. Sauté for another 2 minutes. Stir in the garlic and ginger and cook another 30 seconds.
- Pour the rice, chicken broth, teriyaki sauce, and soy sauce into the skillet and stir everything together until combined. Bring it to a boil then reduce the heat to medium and cover with a lid.
- Cook for 15-20 minutes or until the rice is tender. Stir the rice every few minutes to prevent it from sticking to the bottom of the pan. During the last couple minutes of cooking, stir in the edamame. If the liquid is absorbed before the rice is cooked, add 1/4 cup of chicken broth or water at a time as needed until the rice is fully cooked. Garnish with sesame seeds and green onions before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Me too! love jasmine rice!
Hi,
Does it need to long grain rice?
Renee
No. Any variety of white rice will work. I also like to use Jasmine rice.