One Pot Teriyaki Rice with Chicken and Vegetables

This is my first full week of work in a long time (I know, I hate me a little bit, too). I made it through Tuesday, so that’s good! I think the week feels especially long because we have obligations every night – VBS for the girls every night this week (they’ve been talking non-stop about it since last summer and were happy to wear their masks for the duration!), book club tonight for me (socially distanced in a backyard), podcasting tomorrow night, and a dinner date on Thursday. This is unusual for us. Thanks, COVID??

It’s weeks like this where my early evening workouts are problematic – I can’t get my rear in gear to exercise in the mornings so I get all sweaty and gross and either stay that way, or get clean and presentable (again) for evening stuff. These are not real problems, I know. Maybe tomorrow I will actually get up early enough to workout…but, probably not. Podcasting all sweaty shouldn’t be a problem.

Aside from all of that, the weather is basically perfection. I took a walk mid-morning and started White Fragility outside on my lunch break. Coming back into the office was like torture. Thanks to the heat and doing little cross-training (ALL biking) last week, I was under 10k steps most days. Also, a day spent kayaking 13 miles = a day I didn’t get 10k steps. My FitBit is crabbing at me a lot…

After Mark’s lack of meal planning and preparation last week during his furlough and a weekend spent camping after a weekend hosting a guest, my body was ready to get back into the groove – exercise and vegetables. Hold the beer 😉 I’ve been sleeping so soundly and I’ve got week 3 of the Pelothon Challenge in full swing – 5 workouts this week to earn the weekly badge. I’ve got this, aint no thang.

Last night, after dropping off the girls at VBS, my house was SO quiet. I prepped sweet potato fajitas and we ate on the front porch without the peanut gallery complaining about how spicy they were or how they “don’t like them” (even though they’d refuse to try them). It was just Mark and I, enjoying a meal at home. Honestly, it was SO weird. It was a time of day that the girls would normally be around for, but I must admit, it was pretty great. And dinner was pretty spicy so I knew I’d be hearing about it!

Know what is kid-approved? This One Pot Teriyaki Rice with Chicken and Vegetables. I honestly wasn’t sure how it’d go over, even though it includes all foods they like. This dish 100% brought me back to college when I worked at a make-your-own stir-fry restaurant. It was like stepping back in time and I loved every bite! We’ll for sure be making this thumbs-up meal again and again!

One Pot Teriyaki Rice with Chicken and Vegetables

One Pot Teriyaki Rice with Chicken and Vegetables

Yield: 5 servings (scant 2 cups each)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ever go to a make-your-own stir-fry restaurant? I worked at one of those places in college and sometimes I crave those masterpieces I'd whip up! Well, this is the closest thing to - nearly the same!

Ingredients

Teriyaki Sauce:

  • 1/3 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 1 1/2 Tbsp Mirin
  • 1 tsp cornstarch
  • 3 Tbsp water

Rice and Chicken:

  • 1 Tbsp toasted sesame oil
  • 1 lb boneless skinless chicken breast, cut into cubes
  • 1/2 tsp black pepper
  • 3 cloves garlic, minced
  • 2 tsp minced ginger
  • 1 red bell peppers, chopped
  • 1 cup shredded carrots
  • 1 1/2 cups uncooked Jasmine rice
  • 1 1/4 cups low-sodium chicken broth
  • 2 cups broccoli, chopped into small florets
  • 1 cup frozen shelled edamame
  • 2 tsp black sesame seeds, for garnish (optional)
  • 4 green onions, chopped

Instructions

  1. In a large, deep skillet whisk together all teriyaki sauce ingredients over medium-high heat. Bring to a simmer for 3-4 minutes or until thickened; transfer to a heat-safe bowl.
  2. Return skillet to medium-high heat and add the sesame oil. Once hot, add the diced chicken and season with black pepper. Cook for 2-3 minutes, until most of the pink is gone. Add the garlic and ginger; cook for 30-60 seconds.
  3. Add bell pepper and carrots to the skillet; cook for 1 minute. Add about 1/2 of the reserved teriyaki sauce, along with the rice and broth. Stir well and bring to a gently boil. Reduce heat to low, cover. Cook for 11 minutes, stirring half-way through.
  4. Add the broccoli and edamame, as well as the remaining teriyaki sauce. Stir and replace lid; cook for 4 minutes on low.
  5. Top with sesame seeds (optional) and green onion before serving hot.

Notes

Recipe adapted from Life Made Sweeter

Nutrition Information:
Yield: 5 Serving Size: scant 2 cups
Amount Per Serving: Calories: 464Total Fat: 7.0gTrans Fat: 0gCholesterol: 44mgSodium: 921mgCarbohydrates: 74.4gFiber: 4.6gSugar: 18.2gProtein: 27.0g

Rice, chicken, and vegetable your one-pot jam? ALWAYS.

Be well,

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