When it comes to easy weeknight dinners, few dishes can compete with the convenience and flavor of a One-Pot Teriyaki Chicken and Rice recipe. It’s quick, wholesome, and bursting with bold Asian-inspired flavors. This dish brings together tender chicken, perfectly cooked rice, fresh vegetables, and a glossy homemade teriyaki sauce — all cooked in a single pot for minimal cleanup.
If you’re someone who loves flavorful comfort food but doesn’t want to spend hours in the kitchen, this recipe is about to become your new favorite. Not only is it family-friendly, but it’s also customizable, budget-conscious, and perfect for meal prep.
In this article, we’ll walk through everything you need to know about preparing One-Pot Teriyaki Chicken and Rice, from the detailed ingredient list to step-by-step instructions, helpful cooking tips, serving suggestions, and nutritional information.
By the end, you’ll have all the tools you need to make this dish a weeknight staple in your home.
Why You’ll Love This One-Pot Teriyaki Chicken and Rice
- Saves Time – No juggling multiple pans; everything cooks together.
- Packed with Flavor – Homemade teriyaki sauce elevates every bite.
- Family-Friendly – Kids and adults both love it.
- Customizable – Add your favorite vegetables or switch proteins.
- Meal Prep Friendly – Stores well and reheats perfectly.
Ingredients for One-Pot Teriyaki Chicken and Rice
Here’s the full ingredient breakdown you’ll need:
For the Chicken & Rice Base:
- 2 tbsp olive oil or sesame oil
- 1 ½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces; chicken breasts also work)
- 2 cups jasmine rice or long-grain white rice (uncooked, rinsed well)
- 4 cups low-sodium chicken broth
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 medium carrots, sliced into thin rounds
- 1 red bell pepper, diced
- 1 cup frozen peas (added near the end for freshness)
- Salt and black pepper, to taste
For the Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- 1 tsp chili flakes (optional) for a subtle heat
Garnishes (Optional but Recommended):
- Sesame seeds
- Sliced green onions
- Fresh cilantro
Kitchen Tools Needed
- Large deep skillet or Dutch oven (with lid)
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Grater or microplane (for ginger)
Step-by-Step Instructions
Step 1: Prep Ingredients
Before you begin cooking, rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping. Chop vegetables, mince garlic, and grate ginger.
Step 2: Cook the Chicken
Heat olive oil (or sesame oil) in a large skillet or Dutch oven over medium-high heat. Season chicken lightly with salt and pepper, then add to the pan. Cook until browned on all sides, about 5–6 minutes. Remove chicken and set aside.
Step 3: Sauté Aromatics and Vegetables
In the same pot, add onion, garlic, and ginger. Cook for 2–3 minutes until fragrant. Add carrots and bell pepper, sautéing another 3 minutes until slightly tender.
Step 4: Add Rice and Broth
Stir in the rinsed rice, making sure it’s coated with the flavors in the pan. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes.
Step 5: Prepare the Teriyaki Sauce
While the rice cooks, whisk together soy sauce, honey (or brown sugar), rice vinegar, and sesame oil in a small bowl. In another bowl, combine cornstarch and water to create a slurry. Add the slurry to the sauce mixture.
Step 6: Combine Everything
After the rice has simmered 15 minutes, stir in the browned chicken. Pour the teriyaki sauce over the top, mixing well. Cover again and let cook for another 5–10 minutes, until rice is fluffy and chicken is fully cooked.
Step 7: Add Final Touches
Stir in peas and let them heat through for 2 minutes. Remove from heat. Garnish with sesame seeds, green onions, or cilantro before serving.
Helpful Cooking Tips
- Use Chicken Thighs – They’re more tender and flavorful than chicken breasts, which can dry out.
- Don’t Skip Rinsing Rice – This step ensures light and fluffy rice, not sticky clumps.
- Low-Sodium Broth & Soy Sauce – Keeps the dish from becoming overly salty.
- Vegetable Variations – Add broccoli, snap peas, mushrooms, or zucchini to make it your own.
- Storage – Store leftovers in airtight containers for up to 4 days. Freeze for up to 2 months.
- Reheating Tip – Add a splash of broth or water when reheating to keep rice moist.
Nutritional Information (per serving, about 1 ½ cups)
- Calories: 420
- Protein: 27 g
- Carbohydrates: 48 g
- Fat: 12 g
- Fiber: 4 g
- Sugars: 14 g
- Sodium: 780 mg
Serving Suggestions
This dish is hearty enough on its own, but you can pair it with:
- Asian-inspired sides: Steamed edamame, roasted bok choy, or dumplings.
- Light salads: A cucumber sesame salad or fresh green salad.
- Extra sauce: Double the teriyaki sauce recipe if you like your dish saucier.
Why One-Pot Meals Work So Well
Cooking everything in a single pot locks in flavor, reduces cleanup, and ensures all ingredients cook harmoniously. For busy families, recipes like One-Pot Teriyaki Chicken and Rice save both time and energy while still delivering nourishing, home-cooked meals.
Variations You’ll Love
- Spicy Teriyaki Chicken and Rice – Add sriracha or chili garlic sauce for heat.
- Vegetarian Version – Replace chicken with tofu or tempeh.
- Shrimp Teriyaki Rice – Swap chicken for shrimp, cooking shrimp only in the last 5 minutes.
- Brown Rice Version – Use brown rice for extra fiber, but extend cooking time by 15 minutes.
Conclusion
One-Pot Teriyaki Chicken and Rice is a dish that combines convenience, nutrition, and incredible taste into one satisfying meal. It’s versatile enough for weeknight dinners yet impressive enough to serve guests. By mastering this simple recipe, you’ll have a reliable, family-approved meal ready anytime.
Next time you’re craving comfort food with an Asian twist, skip the takeout and whip up this homemade version instead. Your taste buds (and your wallet) will thank you!
