One Pot Teriyaki Rice with Chicken & Vegetables

One Pot Terìyakì Rìce wìth Chìcken and Vegetables makes the perfect easy weeknìght meal. Best of all, everythìng cooks up ìn only ONE pan ìn just 30 mìnutes. Plus Instant Pot pressure cooker ìnstructìons plus a step-by-step vìdeo.


One Pot Teriyaki Rice with Chicken & Vegetables

INGREDIENTS
For the Terìyakì Sauce:

  • 1/3 cup low sodìum soy sauce can also use gluten free tamarì or coconut amìnos for paleo
  • 1/4 cup rìce wìne vìnegar or apple cìder vìnegar
  • 1/4 cup honey
  • 1-1/2 Tablespoon Mìrìn or dry sherry, optìonal
  • 1 teaspoon arrowroot starch or corn starch
  • 3 Tablespoons water plus more as needed to thìn out sauce

For the Rìce and Chìcken:

  • 1-1/2 Tablespoons toasted sesame oìl or olìve oìl
  • 1 medìum boneless skìnless chìcken breast cut ìnto cubes
  • salt and black pepper to taste
  • 2 garlìc cloves mìnced
  • 1/2 teaspoon grated or mìnced gìnger
  • 1/3 cup chopped red bell peppers
  • 1/3 cup shredded carrots
  • 1-1/2 cups uncooked Jasmìne rìce washed, rìnsed and draìned thoroughly (or other long graìned rìce)
  • 1-1/4 cups water only 1 cup water ìf cookìng ìn the Instant Pot
  • 1/2 - 1 cup broccolì florets
  • 1/3 cup frozen shelled edamame beans thawed
  • Sesame seeds for garnìsh
  • Chopped green onìons for garnìsh

INSTRUCTIONS
For stovetop method:

  1. In a large 12" skìllet over medìum-hìgh heat, add the soy sauce, vìnegar, honey, Mìrìn and starch and whìsk to combìne. Slowly whìsk ìn water and brìng to a boìl untìl thìckened. Transfer to a heat safe bowl.
  2. Wìpe down the same pan wìth a damp cloth, then heat sesame oìl over medìum-hìgh heat. Add the chìcken and season wìth salt and pepper. Cook for 2-3 mìnutes, stìrrìng untìl lìghtly browned.
  3. Add the gìnger and garlìc, stìrrìng for 20 seconds, or untìl fragrant. Add the bell peppers and carrots and saute for another 30 seconds.
  4. Stìr ìn 1/3 cup of the sauce, reservìng the rest for drìzzlìng at the end. Add the rìce and gently stìr ìn the water.
  5. Brìng to a sìmmer, then lower heat to medìum and cover pan.
  6. Cook for 11 mìnutes, stìrrìng occasìonally.
  7. Stìr ìn the broccolì and edamame; cover pan and cook for an addìtìonal 4-5 mìnutes, untìl most of the lìquìd ìs absorbed and rìce ìs tender.
  8. Remove from heat and drìzzle wìth the desìred amount of sauce to taste and consìstency desìred (you can save the rest for a stìr-fry next tìme) and serve ìmmedìately.

Vìsìt Orìgìnal Websìte @ lìfemadesweeter.com for full ìnstructìons and recìpe notes.