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

    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.

    For the Teriyaki Sauce:

    • 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

    For the Rice and Chicken:

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


    1. 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.
    2. 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.
    3. Add the ginger and garlic, stirring for 20 seconds, or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds.
    4. ........
    5. Get full recipe click here

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