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
- 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
- 1/2 cup soy sauce
- 1 tbsp sesame oil
- 3 tbsp brown sugar
- 4 cloves garlic minced
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.
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