One Pot Teriyaki Rice with Chicken & Vegetables (+Instant Pot)
Ingredients
- 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
- to tastesalt and black pepper
- 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
Directions
- 1
For the Instant Pot Method:
1. Open the lid of the Instant Pot and press the SAUTE button, allow to preheat for a few minutes until you hear a beep.
2. In a medium bowl, whisk together the soy sauce, vinegar, honey, and Mirin.
3. 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.
4. 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.
5. Place the lid on, and lock it, setting the valve to sealing.
6. Press MANUAL (old model) high pressure or PRESSURE COOK (high) and set for 3 minutes.
7. Once the 3 minutes is up and the Instant Pot beeps, allow the pressure cooker to release naturally for 10 minutes.
8. 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.
Recipe Notes
**For brown rice, you may have to use more water or increase cooking time. - 2
One Pot Teriyaki Rice with Chicken & Vegetables (+Instant Pot)
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Ratings & Reviews
Based on 282 ratings
Rating Breakdown
About this Recipe
Tired of mundane weeknight meals and endless cleanup? This One Pot Teriyaki Rice with Chicken & Vegetables is your answer, delivering restaurant-quality flavor in one pan, ready in about 30 minutes.
This recipe shines by combining fluffy jasmine rice, tender-crisp vegetables, and juicy chicken all coated in a rich, homemade teriyaki sauce. The convenience of a single pot doesn't compromise on flavor, making it a true weeknight hero that simplifies dinner without sacrificing taste.
You can expect a wonderfully balanced dish, where savory and slightly sweet notes from the teriyaki sauce perfectly complement the succulent chicken and a vibrant mix of red bell peppers, carrots, broccoli, and edamame. The rice absorbs all the delicious flavors, ensuring every bite is satisfying and comforting. It's a naturally hearty meal that feels both wholesome and indulgent.
This versatile dish is easy to adapt to your pantry or dietary needs. You can swap low sodium soy sauce for gluten-free tamari or coconut aminos for a paleo option. If you don't have rice wine vinegar, apple cider vinegar works well. For the subtle depth of mirin, dry sherry is a good substitute, or you can simply omit it. Corn starch can easily stand in for arrowroot starch, and olive oil can replace toasted sesame oil if needed. Feel free to use other long-grained rice varieties if jasmine isn't on hand.
Garnish generously with sesame seeds and fresh chopped green onions to elevate both the presentation and flavor of this delightful meal. It's perfectly suited for a busy family dinner or a cozy night in.