Description
Enjoy a delicious and easy one-pot meal with this homemade Teriyaki Chicken and Rice. It’s better than takeout and perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup broccoli florets
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds
Instructions
- In a large skillet or Dutch oven, combine chicken, rice, chicken broth, soy sauce, honey, brown sugar, ginger, and garlic. Stir to combine.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is mostly absorbed.
- In a small bowl, whisk together cornstarch and water to create a slurry.
- Stir the cornstarch slurry into the skillet. Cook, stirring, until the sauce thickens, about 1-2 minutes.
- Add broccoli florets and stir to incorporate. Cover and cook for another 5 minutes, or until broccoli is tender-crisp.
- Garnish with green onions and sesame seeds before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Feel free to add other vegetables like carrots or bell peppers.
- If you don’t have chicken broth, water can be used, but the flavor will be less rich.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 20g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg