Oh, the joy of a dish that practically cooks itself—one pot, minimal fuss, and flavors that dance like a pop song in your mouth! This Quick and Easy One Pot Teriyaki Chicken and Rice is like finding a twenty-dollar bill in a coat pocket you haven’t worn since last winter. It’s perfect for those nights when time is as elusive as a Wi-Fi signal in the wilderness, yet you crave something that wraps you in a warm, savory embrace.
Steps
- Cut the boneless, skinless chicken breast into small pieces, approximately 1/2 to 3/4-inch in size.
- In a large, deep skillet, heat 1 tablespoon of cooking oil over medium heat. Add minced garlic and ginger, sautéing for about a minute before adding the chicken pieces. Cook until the chicken’s exterior is no longer pink.
- Add 1.5 cups of jasmine rice to the skillet and sauté for an additional 1-2 minutes, listening for the rice to pop. Pour in 2.5 cups of water and stir briefly to ensure no rice sticks to the skillet’s bottom.
- Cover the skillet with a lid, increase the heat to medium-high, and bring to a full boil. Once boiling, reduce the heat to low and allow the mixture to simmer for 10 minutes.
- While the rice simmers, mix together 1/4 cup of soy sauce, 2 tablespoons of brown sugar, and 1 teaspoon of toasted sesame oil in a small bowl to create the teriyaki sauce. Set aside.
- After the rice has simmered for 10 minutes, briefly lift the lid to evenly spread a 12 oz. bag of frozen stir-fry vegetables over the rice. Replace the lid and continue cooking on low heat for an additional 5 minutes.
- Turn off the heat and let the skillet rest with the lid on for another 5 minutes. This allows the steam to finish cooking the rice and vegetables.
- Stir the teriyaki sauce again and pour it over the rice and vegetables. Use a spatula to gently fold everything together, ensuring the sauce is evenly distributed without breaking the rice grains.
- Cover the skillet once more and let it rest for a final 5 minutes to allow the flavors to meld. Garnish with sliced green onions just before serving.
Ingredients
- 1 boneless, skinless chicken breast (approximately 2/3 lb.)
- 1 tablespoon cooking oil
- 2 cloves of garlic, minced
- 1 teaspoon grated fresh ginger
- 1.5 cups uncooked jasmine rice
- 2.5 cups water
- 12 ounces frozen stir fry vegetables
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon toasted sesame oil
- 2 green onions, sliced
Nutritional Values
Calories: 1995.72kcal | Carbohydrates: 317.8g | Protein: 110.12g | Fat: 28.8g | Sodium: 3802.92mg | Fiber: 21g
FAQ
- Can I Use a Rice Cooker for This Recipe?
- While this recipe is designed for a skillet, it’s possible to adapt it for a rice cooker. Although not tested, you could try sautéing the chicken, garlic, and ginger first, then add the rice and water. Once the rice is cooked, include the frozen vegetables, cook for an additional five minutes, and finally, mix in the sauce.
- Is Jasmine Rice Necessary?
- Jasmine rice is recommended due to its enhanced flavor, but it’s not mandatory. If unavailable, long grain white rice is a suitable alternative. Avoid using short or medium grain rice for the best results.
- What Type of Skillet Should I Use?
- Opt for a thick, heavy skillet with a wide bottom and around 3-quart capacity. A deep sauté pan or a Dutch oven is ideal for this recipe.
- Any Tips for Cooking One Pot Rice Dishes?
- To prevent scorching, use cookware with a heavy bottom. Ensure the pot reaches a full boil before reducing the heat to low, and let the rice rest with the lid on for at least five minutes after cooking to allow steam to distribute evenly.
- How Can I Ensure the Teriyaki Sauce Mixes Well?
- After simmering the rice and vegetables, drizzle the sauce over them and gently fold to combine. Use a spatula to reach the bottom of the skillet where the sauce collects, ensuring even coating.
Tips
- Choose the Right Cookware: Use a thick, heavy-bottomed skillet or Dutch oven to ensure even cooking and prevent the rice from burning or sticking to the bottom.
- Achieve a Full Boil: Before reducing the heat to low, make sure the pot reaches a full boil. This helps maintain a proper simmer, ensuring the rice cooks evenly.
- Let It Rest: After cooking, allow the rice to rest with the heat off and the lid on for at least five minutes. This step helps the steam redistribute and loosens any rice stuck to the bottom.
- Use Jasmine Rice for Flavor: While you can substitute with long grain white rice, jasmine rice offers a richer flavor that complements the teriyaki chicken well.
Equipment
- Deep Stainless Steel Skillet or a 3 Quart Deep Sauté Pan
- Chef’s Knife
- Color Cutting Boards
