One Skillet Chicken Teriyaki and Rice
An easy, one-skillet meal that takes hardly any preparation at all!
Servings: 4 servings
Calories: 539kcal
Equipment
- Skillet
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ cup teriyaki sauce, plus more for drizzling
- 1 ½ cups rice
- 2 ½ cups water
- 20 ounces frozen stir fry vegetables
- Chopped green onions, for topping
Instructions
- In a large skillet, heat the olive oil over medium-high heat.
- Add the diced chicken, and cook until golden brown on each side. The chicken doesn’t have to be completely cooked through, as it will continue cooking with the rice.
- Add the garlic, ginger, and teriyaki sauce, stirring to combine.
- Add the rice and water, and stir to combine.
- Bring the mixture to a boil, reduce the heat to medium-low, and cover.
- Cook for 10 minutes, stirring every couple of minutes.
- Add the frozen stir-fry vegetables and stir to combine.
- Cover and cook for another 8-10 minutes, until the water is absorbed and the rice is cooked through.
- Serve topped with diced green onions and drizzled with additional teriyaki sauce, if preferred.
- Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 539kcal | Carbohydrates: 81g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1588mg | Potassium: 890mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7232IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 3mg