One Pot Teriyaki Chicken, Rice and Vegetables

One Pot Teriyaki Chicken, Rice and Vegetables

from thereciperebel.com
Main Course
30 min
4 servings
416 kcal / serving

One Pan Teriyaki Chicken and Rice with Vegetables is an easy, family-friendly meal that's ready in just 30 minutes or less! It's healthy, hearty, and just the perfect recipe for busy weeknights.

Ingredients

  • 1 tablespooncanola oil
  • 2boneless skinless chicken breasts (cubed)
  • salt and pepper
  • ½red bell pepper (diced)
  • ½green bell pepper (diced)
  • 1 largecarrot (peeled and shredded or 1 cup matchstick carrots)
  • 2 teaspoonsfresh minced garlic
  • 1 teaspoonfresh minced ginger
  • 2 ¾ cupslow-sodium chicken broth
  • 1 cuplong-grain white rice (rinsed)
  • 1 cupfrozen peas
  • ¼ cuplow-sodium soy sauce
  • 3 tablespoonshoney
  • 1 tablespoonvinegar

Directions

  1. 1

    In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan and cook until browned on the outside, about 2-3 minutes.

  2. 2

    Add peppers and cook for 3-4 minutes until crisp-tender. Add carrots, garlic, and ginger, and cook for 1 more minute, stirring continuously.

  3. 3

    Add broth, rice, peas (you can add them at the end for more texture if you prefer), soy sauce, honey, and vinegar, and bring to a simmer over medium-high heat.

  4. 4

    Cover, reduce heat to medium-low, and cook, stirring often, just until rice is al dente (be careful not to overcook). If the liquid is absorbed and the rice is not cooked, simply add additional liquid, ¼ cup at a time.

  5. 5

    Season to taste and serve.