Teriyaki Chicken and Rice
One pan teriyaki chicken and rice is an easy family friendly dinner! Chicken, carrots, edamame, and rice are all cooked in teriyaki sauce.
Servings: 4 servings
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
Serving: 1g | Calories: 357kcal | Carbohydrates: 25g | Protein: 43g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 1926mg | Fiber: 2g | Sugar: 8g