I’m most often interested in making recipes that are described as “easy and really good” and this Teriyaki Chicken and Rice Skillet fits the bill.
After making my Mediterranean Chicken and Rice skillet I knew I had to make a teriyaki version. So if you love how tasty and simple that recipe is, you’ll be sure to enjoy this spin on it.
The homemade teriyaki sauce is made with soy sauce, sesame oil, rice vinegar and a few other pantry staples. It’s become a go-to sauce recipe for all our homemade rice bowls since it’s quick and easy and packed with flavor.
Table of contents
If you take a look around my website for any length of time you know how much my family loves rice. A few other chicken and rice recipes that are on repeat in our house are these spicy honey chicken rice bowls, chipotle chicken quesadillas with rice, chicken and rice casserole and this sheet pan chicken & veggies with rice.
You’ll love this meal because:
- Great for meal prep
- All made in 1 skillet (besides the sauce!)
- Made with everyday ingredients
- Life is crazy busy and sometimes we gotta keep it simple with meals like this!
- It’s crazy flavorful!
Ingredients You’ll Need:
- Chicken Thighs: I love using boneless skinless chicken thighs. They are juicy and cook quickly. I haven’t tested this recipe with boneless skinless chicken breasts but if you do, I would recommend cutting any thick chicken breasts in half.
- Carrots, onion and broccoli: Be sure to dice the veggies in a small dice. I found the small pieces make it great so you get a taste of everything in one bite!
- Rice: Any white long grain white rice will work. I typically opt for Jasmine rice. I have not tested this recipe with brown rice.
- Soy sauce: low sodium or regular, or your favorite. Coconut aminos are a great substitution as well!
- Rice vinegar: the acid from the vinegar brings the homemade teriyaki sauce to life!
- Honey: adding sugar to the sauce helps balance the saltiness from the soy sauce and creates a glossy touch to the sauce. You can use granulated sugar or brown sugar instead of honey, just note the taste might be slightly different.
Step by Step Directions
Simple, healthy and delicious is all I gotta say about this one! I hope you love how easy it is to make:
- Pat the chicken thighs dry and rub the seasoning all over.
- Heat the olive oil in a large cast iron skillet and once hot, brown the chicken for 2-3 minutes on each side. Set aside.
- Add the butter and melt. Add the onions, carrots and broccoli. Cook 5-7 minutes.
- Add the rice and stir to coat. Add the broth. Nestle the chicken into the pan.
- Cover with foil and bake for ~35 minutes.
- Meanwhile, make the sauce. Serve with sauce with the chicken and rice and garnish with chopped green onion and sesame seeds.
- Be sure to use a large cast iron skillet (at least 10-12-inches) or a heavy or thick bottomed saute pan. A Dutch oven would work well too!
- Add in extra or different veggies. Red bell pepper, mushrooms, or green beans would all be yummy options.
- Keep the sauce on the side if making for meal prep and pour the sauce over and heat when ready to enjoy. Speaking of sauce…doubling the sauce recipe is always a good move!
- Be sure to use fresh ginger and garlic. It takes the sauce to a whole new level!
- If you want to make this recipe even easier, feel free to use your favorite store bought teriyaki sauce. I love Trader Joe’s Soyaki, or a new favorite is Bachan’s which is advertised as a Japanese BBQ sauce but has the rich, sweet flavor of teriyaki sauce.
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Teriyaki Chicken and Rice Skillet
For the chicken & rice
- 2 Tbsp. olive oil
- 1 1/2 lb. boneless, skinless chicken thighs
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. ginger powder
- 1/4 tsp. black pepper
- pinch chili flakes (optional)
- 2 Tbsp. butter, unsalted
- 1/2 white onion, diced
- 2 large carrots, peeled and diced small
- 1 head broccoli, diced small
- 1 cup jasmine or basmati white rice
- 2 cups chicken broth
For the teriyaki sauce
- 1/2 cup soy sauce
- 3 Tbsp. honey
- 2 Tbsp. sesame oil
- 2 Tbsp. mirin
- 1 Tbsp. rice vinegar
- 1 Tbsp. chili garlic sauce
- 3 cloves garlic, pressed
- 1 tsp. fresh ginger, finely minced
- 2 tsp. cornstarch + 2 tsp. water
- green onions (sliced on the bias) and sesame seeds for garnish
- Preheat the oven to 350°F.
- Combine the seasonings together in a small bowl. Pat the chicken thighs dry with paper towels. Sprinkle the seasonings all over the chicken. Heat the olive oil in a large cast iron skillet over medium heat. Brown the chicken on each side for 2-3 minutes, then set aside on a clean plate.
- Add the butter to the pan and melt. Add in the onion, carrots and broccoli with a pinch of salt and cook 5-7 minutes or until vegetables are fragrant and softened just a bit.
- Pour in the rice and stir for ~1 minute. Add the broth and then turn the heat off. Nestle the chicken into the pan, cover with foil and place in the oven for 35 minutes or until broth is absorbed and chicken reaches an internal temperature of 165°F.
- Meanwhile, make the sauce. In a small saucepan over medium heat, combine all ingredients together for the sauce and bring to a simmer. In a small ramekin, whisk together the cornstarch and water until the cornstarch is dissolved and the liquid looks milky white. Whisk into the sauce. The sauce will thicken, then remove from heat.
- Serve the chicken and rice with the teriyaki sauce and garnish with green onions and sesame seeds. Enjoy!
- Store any leftovers in a covered, air-tight container for up to 3 days.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie