One Pot Teriyaki Rice with Chicken & Vegetables (+Instant Pot)

One Pot Teriyaki Rice with Chicken & Vegetables (+Instant Pot)

from lifemadesweeter.com
32 min
4 servings

This one pot Teriyaki Rice is a mouthwatering meal that you can make in just one pan in around 30 minutes! Fluffy 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!

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)
  • 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)

Directions

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    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.

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