One Pot Teriyaki Rice with Chicken and Vegetables makes the perfect easy weeknight meal. Best of all, everything cooks up in only ONE pan in just 30 minutes. Plus Instant Pot instructions plus a step-by-step video.
There’s just something so satisfying about a delicious meal coming together in just ONE PAN. Dishes are my least favorite chore so having minimal dishes to clean up is always a bonus.
We love anything that includes teriyaki sauce and since I know you guy do too, here are a few other easy and delicious recipes to get you started:
- Chicken Teriyaki Zoodles
- Slow Cooker Teriyaki Chicken
- Sheet Pan Teriyaki Chicken
- Baked Teriyaki Salmon
- Beef Teriyaki Zoodles
- Teriyaki Shrimp Noodles
- Grilled Pineapple Teriyaki Chicken Caesar Salad
This One Pot Teriyaki Rice with Chicken and Vegetables is another super simple recipe. And you can whip it up in about 30 minutes. Even the rice cooks up in the same pan!
Let’s start off by making the homemade teriyaki sauce. You can totally use your favorite store brand but making it yourself is just so easy with only 5 ingredients.
For the veggies, I used shredded carrots, red bell peppers, broccoli and edamame beans.
The rice gets infused with the delicious sweet and savory teriyaki flavors and cooks up nice and tender. I used Jasmine rice but you can use brown rice. Or if you’re short on time, instant rice works. Just adjust the covered cooking time to 5-10 minutes.
Helpful and make-ahead-tips for this One Pot Teriyaki Rice and Chicken:
- Chop the broccoli, bell pepper ahead of time the day before and store in a clear zip-top freezer bag in the fridge
- 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.
- Make the sauce ahead of time and store in an airtight container in the fridge
- Do you have an Instant Pot? I am a huge fan and have also included instructions to make this in the Instant Pot
- Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
- Divide evenly into lunch containers – this is my favorite one I currently use
One Pot Teriyaki Rice with Chicken & Vegetables (+Instant Pot)
For the Teriyaki sauce
- 1/2 cup low sodium soy sauce (can also use gluten free tamari or coconut aminos for paleo)
- 1/3 cup rice wine vinegar (or apple cider vinegar)
- 1/3 cup honey
- 2 tablespoons Mirin (or dry sherry), optional
- 2 teaspoons arrowroot starch (or corn starch)
- 1/4 cup water, plus more as needed to thin out sauce
For the rice and chicken
- 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
- 1/2 cup chopped red bell peppers
- 1/2 cup shredded carrots
- 1 cup uncooked Jasmine rice, washed, rinsed and drained thoroughly (or other long grained rice)
- 2 cups water (only 1 1/4 cups if cooking in the Instant Pot)
- 1/2 - 1 cup broccoli florets
- 1/2 cup frozen shelled Edamame beans, thawed
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- For stovetop method: 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 second, or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds.
- Stir in 3/4 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 any remaining teriyaki sauce.
- Serve hot garnished with with sesame seeds and green onions, if desired.
- For the Instant Pot Method:
- Open the lid of the Instant Pot and press the SAUTE button, allow to preheat for a few minutes until you hear a beep.
- Whisk together the soy sauce, vinegar, honey, Mirin and starch. Slowly add water and bring to a boil, until thickened. Transfer to a heat safe bowl.
- Rinse and dry the inner pot and return back inside the Instant Pot on SAUTE mode. Heat 2 tablespoons of sesame oil. When 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 1/3 of the sauce, the rice and 1 1/4 cups 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 7 minutes.
- Once the 7 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 and remaining sauce and cook until vegetables are tender. Sprinkle with sesame seeds and green onions, if desired. Serve hot.
*Can also use Instant Rice for the stovetop method - adjust covered cooking time to 5-10 minutes, or until rice is tender. (I haven't tested Instant rice in the Instant Pot yet) **For brown rice, you may have to use more water or increase cooking time.
I'd love to see! Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram!
More teriyaki recipes: