One Skillet Chicken Teriyaki and Rice is an easy and healthy one-skillet meal that takes hardly any prep time at all!
I’ve never loved one-skillet/pan/dish recipes more than I have during our kitchen renovation. A meal that only requires getting ONE dish dirty? Count. Me. In! If it’s healthy and a family-pleaser as well – it’s going on our regular meal rotation.
That’s exactly where this One Skillet Teriyaki Chicken and Rice lands – right there in our go-to dinner list. Not only is it made all in one skillet, but it requires minimal chopping of the chicken breast. I made this dish even easier than you would think by using frozen stir fry vegetables and pre-minced garlic. I hadn’t tried frozen stir fry vegetables until recently and WOW they are life changing! No chopping peppers, onions, carrots, and broccoli – just open up the bag and toss it in.
Stir Fry Vegetables
As you can see, the ingredients are very minimal and simple. One note about the teriyaki sauce – I do use the bottled kind in this recipe. Just be sure to do some label reading when you buy yours. I got the 365 Brand from Whole Foods which was organic, and the ingredients were super basic and the sugar was as low as I’ve seen. If you prefer making your own, you can definitely google a homemade teriyaki sauce and be extra like that!
You’ll start by browning the chicken. You don’t have to cook the chicken completely because it will be simmered with the rice, but I like a golden brown crust on my chicken, so I brown it first.
Next, you’ll add some garlic and ginger to add a little flavor, and then add the teriyaki sauce, rice, and water. The mixture is covered and simmered for awhile, and then the frozen vegetables are added, and then cooked until all of the water is absorbed. So dang easy!
We like topping ours with a little drizzle of additional teriyaki sauce and some chopped green onions – who needs takeout with this recipe?!
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