These One Pot Chicken Teriyaki Bowls with veggies and rice are the perfect weeknight dinner – they're made in one pan for minimal clean up!
Step 1 In a large pan/pot, heat oil over med-high heat. Add chicken and 2 tbsp of teriyaki sauce, frying until chicken is just browned.
Step 2 Add rice and chicken broth, bring to a boil, then lower heat to simmer. Cover with a tight-fitting lid and cook for 12-15 min.
Step 3 Remove lid and add carrots, mushrooms and remaining teriyaki sauce to mixture, cooking for another 2-3 min. Add the rest of the veggies, except for the green onion, and cook for another 5 min, stirring occasionally.
Step 4 Remove from heat and stir in green onions. Serve in bowls and garnish with sesame seeds.
Storing and Reheating Leftover chicken teriyaki bowls will last up to five days in the fridge or can be frozen for up to three months. To store the leftovers, keep individual servings in airtight containers once the dish has cooled down. To reheat, sprinkle some water overtop so that the chicken and rice doesn't dry out. Then microwave your serving for 2-3 minutes.
Freezing this Recipe You can freeze this delicious chicken teriyaki bowl after it has been cooked. To freeze, keep in individual servings in airtight, freezer-safe containers and store for up to three months.