One Pot Chicken Teriyaki Bowls
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!
Servings: 6 servings
Calories: 320kcal
Ingredients
- 1 tbsp sunflower or canola oil
- 1 lb chicken breasts diced
- 2 cups dried instant rice
- 3 cups chicken broth
- 1 Carrot sliced
- 8 mushrooms quartered
- 1/2 each red and yellow pepper
- 1 small can water chestnuts
- 1/2 cup Frozen peas
- 1 cup bean sprouts
- 3 green onions sliced
- Sesame seeds to garnish optional
Teriyaki Sauce
- 1/2 cup soy sauce
- 1 tbsp sesame oil
- 3 tbsp brown sugar
- 4 cloves garlic minced
Instructions
- 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. 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.
- 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.
- Remove from heat and stir in green onions. Serve in bowls and garnish with sesame seeds. Leftovers last up to five days or can be frozen.
Notes
Don't overcook the chicken, rice or veg.
Swap chicken for other protein like beef, shrimp or tofu.
Make it gluten free by substituting regular soy sauce or teriyaki sauce for gluten-free alternatives like tamari or coconut aminos.
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1616mg | Potassium: 685mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1953IU | Vitamin C: 35mg | Calcium: 46mg | Iron: 4mg