One Pot Teriyaki Chicken and Rice

A quick and flavorful one pot dinner that is easy to prepare and clean up. Perfect for your weeknight rotation.

By @olivia.adriance

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.25 cup coconut aminos
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 2 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• 1 clove grated garlic clove
• 1 teaspoon arrowroot starch (or tapioca starch), mixed with water
• 1 tablespoon avocado oil
• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup jasmine or basmati rice, rinsed
• 1.75 cups low-sodium chicken broth or water
• 1 pepper chopped red bell pepper
• 1 cup frozen peas
• 1 cup thinly sliced scallions
• 1 tablespoon sesame seeds

Instructions

1. In a small bowl, whisk together coconut aminos, vinegar, maple syrup, sesame oil, ginger, garlic, and arrowroot slurry. Set aside.
2. Heat avocado oil in a large sauté pan or Dutch oven over medium heat. Add chicken pieces and cook 3–4 minutes per side until lightly golden but not fully cooked through. Remove from pan and set aside.
3. To the same pan, add rinsed rice, broth, and bell pepper. Bring to a simmer, then return chicken to the pan and pour in the teriyaki sauce. Stir gently to distribute.
4. Cover and simmer over low heat for 18–20 minutes, until rice is tender and liquid is absorbed. Avoid lifting the lid too often.
5. Turn off heat, mix in the peas and let sit covered for 5 minutes. Fluff rice, add scallions, and season to taste.
6. Garnish with sesame seeds and serve warm.