This one pot Teriyaki Rice is a mouthwatering meal that you can make in just one pan in around 30 minutes! Fluffy tender rice, juicy chicken and tender-crisp veggies are coated in a homemade teriyaki sauce. It’s the perfect easy weeknight meal that comes together on your stove-top and includes Instant Pot instructions too!
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Updated April 2023
Teriyaki Rice with Chicken and Vegetables
The only thing more exhausting than spending hours on dinner is having to deal with the aftermath – a sink full of dirty dishes. With this quick one-pan Teriyaki Rice, there’s no need to worry about either! Everything comes together in just one pan, that’s right even the rice and we think that’s why it practically never leaves our weekly menu.
That, plus the fact that it’s such a treat for the whole family. The rice is tender and fluffy, the chicken comes out extra juicy and don’t even get me started on the tangy teriyaki sauce. You won’t be able to put down your fork and you won’t have to leave your house to get takeout!
What You’ll Need
Since stir-fries come together so quickly, I like to make sure all of my ingredients are prepped and ready to go before I start cooking. The quantities for each item can be found in the recipe card toward the end of this post.
For the Teriyaki Sauce
- Gluten-Free Tamari: You could also use coconut aminos or low-sodium soy sauce depending on your dietary concerns.
- Apple Cider Vinegar: Rice wine vinegar is another great option.
- Sesame Oil
- Lakanto Golden Monk Fruit Sweetener: If you’re not on the low-carb/keto diet, feel free to use honey or coconut sugar instead.
- Arrowroot Starch: To thicken the sauce. You can also sub with tapioca starch or cornstarch. Use xanthan gum for low-carb/keto.
- Water: To thin out the sauce.
For the Rice and Chicken:
- Avocado Oil: Some will be used to cook the chicken and the rest will be used to cook the veggies.
- Broccoli Florets: Rinsed and thoroughly dried.
- Bell Pepper: Rinsed, dried and cut into chunks. You can use any color of your choice.
- Sesame Oil
- Boneless, Skinless Chicken: Cut the chicken into even 1-inch cubes.
- Salt & Pepper: Add these to taste.
- Fresh Minced Garlic
- Grated Ginger
- Broccoli Florets: Rinsed and thoroughly dried.
- Bell Pepper: Rinsed, dried and cut into chunks. You can use any color of your choice.
- Carrots: Shredded.
- Jasmine Rice: Washed, rinsed and drained thoroughly (or other long grained rice)
- Shelled Edamame: Frozen and thawed.
- Water: To cook the rice.
For the Garnish (Optional)
- Sesame Seeds: Toast them if you’d like to intensify their flavor.
- Chopped Green Onions
What Kind of Rice Should I Use?
We used long grain Jasmine rice for this recipe since we find it’s more fragrant and long grain rice doesn’t get as mushy. However, if you are in a rush, you may try subbing Minute Rice and reducing the cooking time but the rice may not come out as fluffy and tender.
How to make Teriyaki Rice
Make the Sauce: In a large 12″ skillet over medium-high heat, add the soy sauce, vinegar, honey, Mirin and starch and whisk to combine. Slowly whisk in water and bring to a boil until thickened. Transfer to a heat safe bowl.
- Cook the Chicken: Wipe down the same pan with a damp cloth, then heat sesame oil over medium-high heat. Add the chicken and season with salt and pepper. Cook for 2-3 minutes, stirring until lightly browned.
- Add the vegetables: Stir in the ginger and garlic, stirring for 20 seconds, or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds.
Stir in the Sauce and remaining vegetables: Add 1/3 cup of the sauce, reserving the rest for drizzling at the end. Add the rice and gently stir in the water. Bring to a simmer, then lower heat to medium and cover pan. Cook for 11 minutes, stirring occasionally. Stir in the broccoli and edamame; cover pan and cook for an additional 4-5 minutes, until most of the liquid is absorbed and rice is tender.
- Garnish and Serve: Remove from heat and drizzle with the desired amount of sauce to taste and consistency desired (you can save the rest for a stir-fry next time) and serve immediately. Serve hot garnished with sesame seeds and green onions if desired.
Instant Pot Instructions
- Make the Sauce: Open the lid of the Instant Pot and press the SAUTE button, allow to preheat for a few minutes until you hear a beep. In a medium bowl, whisk together the soy sauce, vinegar, honey, and Mirin.
- Cook the Chicken and Add the Rice: Turn the Instant Pot to SAUTE mode. Heat 1 1/2 tablespoons of sesame or olive oil. When the oil is hot, add the chicken and season with salt and pepper. Saute for 2-3 minutes, until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Pour in half (1/2) of the sauce, the uncooked rice and 1 cup of water. Place the lid on, and lock it, setting the valve to sealing.
- Pressure Cook and Release Naturally: Press MANUAL (old model) high pressure or PRESSURE COOK (high) and set for 3 minutes. Once the 3 minutes is up and the Instant Pot beeps, allow the pressure cooker to release naturally for 10 minutes.
- Add the Vegetables and Sauce: Remove the lid carefully and press the SAUTE button. Add the bell peppers, carrots, broccoli and edamame. Whisk the cornstarch slurry together with the reserved amount of sauce and drizzle in the desired amount into Instant Pot (you can save the rest for a stir-fry next time). Cook until vegetables are tender.
- Season and Serve: Sprinkle with sesame seeds and green onions, if desired. Serve hot.
Tips for the Best Results
As long as you prep your ingredients ahead of time, making this stir fry will be an absolute breeze. Here are a few extra pieces of advice to nudge you in the right direction:
- Cut the Chicken Into Even Pieces: Your chicken won’t cook evenly if some chunks are significantly larger than others. I think 1-inch cubes are the perfect size.
- Season to Taste: All good chefs taste-test their food throughout the cooking process. Whether you want to add more heat or an extra sprinkle of salt and pepper, just trust your palate!
- Check for Doneness: Skip the guesswork and grab your meat thermometer. You’ll know the chicken is cooked through once its internal temperature reaches 165°F.
Variation Ideas
As much as we love this teriyaki rice the way it is, sometimes we like to do things a little differently. The flexibility of this recipe is such a perk!
- Use Different Vegetables: Any stir fry friendly vegetable would taste great in this dish – think asparagus, bok choy, zucchini, mushrooms, snow peas, edamame, etc. Just make sure whatever you use is compliant with your dietary needs.
- Make Orange Teriyaki Chicken: You can make your teriyaki sauce with fresh-squeezed orange juice instead. It will still taste divine!
- Swap Out the Protein: If you’re not a fan of chicken, you can make this stir fry with beef, shrimp or even tofu. Nothing will change except perhaps the cook time.
- Minute Rice: For the stovetop, you can try to use minute rice if you’re short on time – just remember to adjust the covered cooking time to 5-10 minutes, or until the rice is tender. Brown rice works as well but will take longer, about 30 minutes, covered.
- Instant Pot: Do you have an Instant Pot? I am a huge fan of my pressure cooker and have also included instructions to make this in the Instant Pot on this post or below.
What Goes With Teriyaki Rice?
This flavorful stir fry will taste great alongside just about anything! If you want to keep the cuisine consistent with a Japanese-style side dish, you have to check out these California Sushi Rolls. They’re easy to make with creamy crabsticks, crunchy cucumber, smooth avocado and more.
Air Fryer Zucchini is another fail-proof side dish for this chicken stir fry. We swear that each crispy morsel tastes better than the last! Dip them into this Homemade Ranch for even more lick-your-lips goodness.
How to Store and Reheat Leftovers
Once your rice has cooled completely, you can store it in the fridge for up to 4 days. Keep it in a shallow airtight container to help it stay as fresh as possible. Reheat it over a low-heat stove (or microwave individual servings in 15-20 second bursts), adding a splash of chicken broth or water to rehydrate the dish.
Can I Freeze This?
Yes – simply transfer your cooled teriyaki stir fry to a freezer-safe container and press a piece of plastic wrap on top of the stir fry before you seal the container and freeze it. This rice keeps well in the freezer for up to 3 months. Thaw out your leftovers in the fridge overnight before you reheat them.
More Hearty Teriyaki Recipes
- Slow Cooker Teriyaki Chicken (+ Instant Pot directions)
- Sheet Pan Teriyaki Chicken with Vegetables
- One Pot Teriyaki Chicken Zoodles
This one pot Teriyaki Rice is a mouthwatering meal that you can make in just one pan in around 30 minutes! Fluffy tender rice, juicy chicken and tender-crisp veggies are coated in a homemade teriyaki sauce. It's the perfect easy weeknight meal that comes together on your stove-top and includes Instant Pot instructions too!
- 1/3 cup low sodium soy sauce , can also use gluten free tamari or coconut aminos for paleo
- 1/4 cup rice wine vinegar or apple cider vinegar
- 1/4 cup honey
- 1-1/2 Tablespoon Mirin or dry sherry, optional
- 1 teaspoon arrowroot starch , or corn starch
- 3 Tablespoons water , plus more as needed to thin out sauce
- 1-1/2 Tablespoons toasted sesame oil or olive oil
- 1 medium boneless skinless chicken breast cut into cubes
- salt and black pepper to taste
- 2 garlic cloves minced
- 1/2 teaspoon grated or minced ginger
- 1/3 cup chopped red bell peppers
- 1/3 cup shredded carrots
- 1-1/2 cups uncooked Jasmine rice washed, rinsed and drained thoroughly (or other long grained rice)
- 1-1/4 cups water only 1 cup water if cooking in the Instant Pot
- 1/2 - 1 cup broccoli florets
- 1/3 cup frozen shelled edamame beans thawed
- Sesame seeds for garnish
- Chopped green onions for garnish
In a large 12" skillet over medium-high heat, add the soy sauce, vinegar, honey, Mirin and starch and whisk to combine. Slowly whisk in water and bring to a boil until thickened. Transfer to a heat safe bowl.
- Wipe down the same pan with a damp cloth, then heat sesame oil over medium-high heat. Add the chicken and season with salt and pepper. Cook for 2-3 minutes, stirring until lightly browned.
- Add the ginger and garlic, stirring for 20 seconds, or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds.
- Stir in 1/3 cup of the sauce, reserving the rest for drizzling at the end. Add the rice and gently stir in the water.
- Bring to a simmer, then lower heat to medium and cover pan.
- Cook for 11 minutes, stirring occasionally.
- Stir in the broccoli and edamame; cover pan and cook for an additional 4-5 minutes, until most of the liquid is absorbed and rice is tender.
- Remove from heat and drizzle with the desired amount of sauce to taste and consistency desired (you can save the rest for a stir-fry next time) and serve immediately.
Serve hot garnished with sesame seeds and green onions if desired.
- Open the lid of the Instant Pot and press the SAUTE button, allow to preheat for a few minutes until you hear a beep.
In a medium bowl, whisk together the soy sauce, vinegar, honey, and Mirin.
Turn the Instant Pot to SAUTE mode. Heat 1 1/2 tablespoons of sesame or olive oil. When the oil is hot, add the chicken and season with salt and pepper. Saute for 2-3 minutes, until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Pour in half (1/2) of the sauce, the uncooked rice and 1 cup of water.
- Place the lid on, and lock it, setting the valve to sealing.
- Press MANUAL (old model) high pressure or PRESSURE COOK (high) and set for 3 minutes.
- Once the 3 minutes is up and the Instant Pot beeps, allow the pressure cooker to release naturally for 10 minutes.
Remove the lid carefully and press the SAUTE button. Add the bell peppers, carrots, broccoli and edamame. Whisk the cornstarch slurry together with the reserved amount of sauce and drizzle in the desired amount into Instant Pot (you can save the rest for a stir-fry next time). Cook until vegetables are tender. Sprinkle with sesame seeds and green onions, if desired. Serve hot.
**For brown rice, you may have to use more water or increase cooking time.
Did you try this recipe?
nancy -
wow, this was delicious and so easy. my whole family loved, thanks!
Lori W -
Just made this in my instant pot. Great way to use up veggies And prepare a few meals at a time for the only meat eater in the house.