One Pot Teriyaki Chicken and Rice
Ingredients
-
1
breast
boneless, skinless chicken
-
1
Tbsp
cooking oil
-
2
cloves
garlic, minced
-
1
tsp
grated fresh ginger
-
1½
cups
uncooked jasmine rice
-
2½
cups
water
-
12
oz
frozen stir fry vegetables
-
¼
cup
soy sauce
-
2
Tbsp
brown sugar
-
1
tsp
toasted sesame oil
-
2
green onions
sliced
Instructions
- Cut the chicken breast into small pieces.
- Heat cooking oil in a large skillet and sauté garlic and ginger for about 1 minute.
- Add chicken pieces and sauté until the outside is no longer pink.
- Add uncooked rice and sauté for 1-2 minutes until rice starts popping.
- Pour in water and stir to prevent rice from sticking to the bottom.
- Cover and bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Prepare the teriyaki sauce by mixing soy sauce, brown sugar, and sesame oil in a bowl.
- After 10 minutes, add frozen vegetables on top of the rice, cover, and steam for 5 minutes.
- Turn off the heat and let it rest with the lid on for another 5 minutes.
- Drizzle the teriyaki sauce over the rice and vegetables, then fold gently to combine.
- Let it rest for an additional 5 minutes before serving, topped with sliced green onions.
Nutrition Facts (estimated)
Servings
4
Calories
499
Total fat
7g
Total carbohydrates
79g
Total protein
28g
Sodium
951mg
Cholesterol
0mg
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