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94% would make again

One-Pot Chicken Teriyaki With Rice

Ingredients

for 4 servings

  • 1 tablespoon olive oil
  • 2 chicken breasts, sliced
  • salt, to taste
  • pepper, to taste
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 cups water (480 mL), Plus 1/4 cup (60 ml)
  • 1 cup white rice (200 g), rinsed
  • ½ cup soy sauce (120 mL)
  • 1 tablespoon rice vinegar
  • ¼ cup honey (85 g)
  • 2 tablespoons sriracha
  • 1 tablespoon cornstarch
  • 1 cup broccoli (150 g)
  • 1 cup carrot (120 g)
  • ½ red bell pepper
  • scallion, for garnish - optional

Nutrition Info

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    Calories 370
    Fat 6g
    Carbs 49g
    Fiber 3g
    Sugar 27g
    Protein 28g

Estimated values based on one serving size.

Preparation

  1. Heat olive oil in a large nonstick pot on medium heat.
  2. Add chicken, season with salt and pepper, and sauté for 8 minutes
  3. Add garlic and ginger, sauté for 2 minutes until fragrant.
  4. Add 2 cups (480 ml) of water and the rice and stir.
  5. Cover the pot and bring water to a boil.
  6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
  7. Add broccoli, carrots, and peppers. Stir to combine.
  8. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
  9. Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
  10. Enjoy!

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