There’s something about a dinner that doesn’t demand your entire evening but still feels like you put in real effort. That’s why this one pot chicken teriyaki has become my go-to on hectic nights. I remember one evening last week, juggling emails and trying to keep my phone notifications at bay, when I tossed everything in the pot. The kitchen filled with the warm scent of garlic and ginger before I even realized how hungry I’d become. At some point, I almost forgot the timer, distracted by a text from a friend, but the steady simmer kept everything perfectly tender.
What I love most is how the tender chicken thighs soak up the homemade sauce, mingling with the fluffy rice and just-cooked broccoli and carrots. It’s a quiet, satisfying moment – that first bite, where the sweetness of honey meets the tang of soy and rice vinegar. The green onions and sesame seeds on top add a little crunch and freshness, like a small, thoughtful finishing touch. It’s not fancy, and honestly, that’s part of its charm. Sometimes, simple is exactly what dinner needs to be.
- Everything cooks in one pot, which means less cleanup and more time to relax or scroll through your favorite recipes.
- Flavorful homemade teriyaki sauce brings a balance of sweet, tangy, and savory notes that make each bite interesting.
- The vegetables add color and texture without any extra fuss, but if you’re in a pinch, you can swap or skip them.
- It’s simple — and that’s kind of the point. This isn’t about gourmet techniques; it’s about getting dinner on the table with real taste and little stress.
If you’re worried about the rice sticking or burning, I usually keep an eye on the heat and make sure to use a pot with a good lid. Also, it’s nice to let it rest a bit after cooking; the flavors settle and the texture improves, even if you’re tempted to dig in right away.
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One Pot Chicken Teriyaki
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and delicious one pot chicken teriyaki recipe featuring tender chicken thighs cooked in a flavorful homemade teriyaki sauce with vegetables and rice, all in one pot for easy cleanup.
Ingredients
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
1 cup long grain white rice, rinsed
1 1/4 cups water
1/4 cup low sodium soy sauce
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup broccoli florets
1/2 cup shredded carrots
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Instructions
Heat vegetable oil in a large deep skillet or pot over medium-high heat.
Add the chicken thigh pieces and cook for 5-6 minutes, stirring occasionally, until browned on all sides but not fully cooked through.
Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
Stir in the rinsed rice and cook for 1-2 minutes to lightly toast the rice.
In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, and water.
Pour the sauce mixture into the pot and stir to combine.
Bring the mixture to a boil, then reduce heat to low and cover the pot with a tight-fitting lid.
Simmer for 15 minutes without lifting the lid.
After 15 minutes, remove the lid and add broccoli florets and shredded carrots on top of the rice and chicken.
Cover again and cook for an additional 5 minutes until the vegetables are tender and the rice is fully cooked.
Remove from heat and let sit covered for 5 minutes.
Fluff the rice gently with a fork and stir to combine the vegetables and chicken evenly.
Garnish with sliced green onions and toasted sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
In the kitchen, you don’t need anything fancy — just a sturdy pot with a lid is enough to pull this off. I like serving it with a simple cucumber salad or some pickled veggies to cut through the richness. Sometimes I try tossing in different greens, like snap peas or bell peppers, but I haven’t tested all possible combos yet — just what’s on hand or in season. A sprinkle of chili flakes can add a little kick if you’re feeling adventurous.
FAQs
Can I use chicken breasts instead of thighs? Sure, but thighs stay juicier and more forgiving if you’re juggling dinner prep.
Do I have to rinse the rice? It helps keep the grains separate and prevents clumping, but you could skip it if you’re in a real rush.
Can I make this gluten-free? Just swap the soy sauce for tamari or a gluten-free alternative.
Is this freezer-friendly? Leftovers store well in the fridge for a few days, but I haven’t tried freezing it myself.
When the evening winds down and you’ve got a plate of this teriyaki in front of you, it’s a quiet victory. Go ahead and save this recipe for the days you need a little ease without sacrificing flavor.