One pot teriyaki chicken rice (that your kids will love)
One pot, chicken, rice. What more do I need to say to convince you this is a good idea? You know those recipes where the result is more than the sum of its parts…this is that.
Serves: 4 Prep time: 15 mins Total time: 40 mins
INGREDIENTS
TERIYAKI SAUCE
¼ cup soy sauce
¼ cup mirin
¼ cup sake
1 tbsp raw sugar
RICE POT
500g chicken thigh fillets, diced
1 tbsp olive oil
1 brown onion, finely diced
1 carrot, finely diced
3 garlic cloves, crushed
1 tbsp fresh ginger, grated
1 cup basmati rice
2 cups chicken stock or bone concentrate
1 tbsp white miso
1 cup broccoli, chopped small
1 cup frozen edamame or peas (optional)
Salt + pepper
TO SERVE
spring onion, sliced
sesame seeds
lime wedges and/or rice vinegar (just a dash)
drizzle of sesame oil
Chilli crisp or fermented chilli sauce
METHOD
Heat a large deep frying pan or sauté pan over medium-high heat. Add a drizzle of olive oil and cook the chicken thighs for 2–3 minutes on each side until lightly golden. Remove from the pan and set aside.
Add the onion and carrot to the pan and cook for 3–4 minutes until softened. Stir through the garlic and ginger and cook for a further minute until fragrant.
Add the rice, stock, soy sauce, mirin and sake. Stir well to combine.
Return the chicken to the pan, nestling it into the rice mixture. Bring to a gentle simmer, then reduce the heat to low, cover with a lid and cook for 15 minutes.
Remove the lid and scatter over the broccoli and edamame. Cover again and cook for a further 5 minutes, or until the rice is tender, the vegetables are bright green and the chicken is cooked through.
Remove from the heat and stand, covered, for 5–10 minutes.
Slice the chicken if desired, then fluff the rice with a fork and gently stir through the vegetables.
Divide between bowls and top with spring onions, sesame seeds and your favourite crunchy toppings. Serve with extra soy sauce, chilli crisp or a squeeze of lime if desired.
Buon appetito 🍋
Notes: If you want a thicker consistency, add a dusting of flour to the chicken when frying it off.
Rice: I've used white basmati rice here to keep the cooking time short and make this a genuinely achievable weeknight meal. If you prefer, you can absolutely swap it for brown basmati rice, which has a delicious nutty flavour and works beautifully with the teriyaki-style sauce.
If using brown basmati, increase the cooking time to around 40–50 minutes (plus resting) and add an extra splash of stock or water if needed. Nutritionally, the difference in fibre is fairly negligible given this dish is already packed with vegetables including broccoli, edamame, carrot and onion. So if you're choosing brown rice, I'd do it primarily for the flavour and texture rather than any major nutritional advantage.
