Teriyaki Chicken and Rice Skillet

chicken and rice with teriyaki sauce, sesame seeds and green onions on top.

Teriyaki Chicken and Rice Skillet

This Teriyaki Chicken and Rice Skillet is a weeknight dinner game changer. Made with juicy chicken thighs, fluffy white rice, carrots, broccoli, and a delicious homemade teriyaki sauce. It’s easy to make since it’s made in one skillet and is really great for meal prep too!

Course Main Course

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 712kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

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

US Customary - Metric

Instructions

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.
2 Tbsp. olive oil, 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), 1 1/2 lb. boneless, skinless chicken thighs
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.
2 Tbsp. butter, unsalted, 1/2 white onion, diced, 2 large carrots, peeled and diced small, 1 head broccoli, diced small
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.
1 cup jasmine or basmati white rice, 2 cups chicken broth
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.
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, 2 tsp. cornstarch + 2 tsp. water, 1 tsp. fresh ginger, finely minced
Serve the chicken and rice with the teriyaki sauce and garnish with green onions and sesame seeds. Enjoy!
green onions (sliced on the bias) and sesame seeds for garnish

Video

Notes

Store any leftovers in a covered, air-tight container for up to 3 days.

Nutrition