ONE POT TERIYAKI CHICKEN AND RICE
It’s been a while since I’ve published a “one pot” recipe. However, I’m thrilled with this particular one. It’s a great one-pot recipe. One Pot Teriyaki Chicken and Rice is straightforward and requires only a few cuttings, and it is one of those incredibly satisfying recipes I look forward to each time I cook it. Did I not mention that it can be meal-prepped exceptionally well? So, what does the Teriyaki Chicken and Rice do? (Answer to: the dishes. However, since it’s just one pot, there are few dishes to wash anyway!)
CAN I MAKE THIS IN A RICE COOKER?
This recipe is the chicken version of the formula I posted in my Teriyaki Rice Cooker Shrimp and Rice and Rice, cooked in a skillet, not the rice cooker. Would you be able to prepare this recipe using rice cookers too? Most likely! However, I haven’t tried the recipe yet. If I were cooking it in a rice cooker, I would cook your chicken with garlic and ginger first, then put in the Rice, water, then cook the Rice until cooked. Add the frozen veggies, cook for five more minutes, pour over the sauce, and fold it until it is incorporated.
TIPS FOR ONE POT RICE RECIPES:
One-pot rice recipes aren’t easy because each stove and piece of cookware uniquely distributes heat. It is recommended to master the art of making Rice using a pan on the stove before you attempt making a rice dish in one pot. Here are some additional suggestions to assist you in getting perfect cooked Rice that isn’t burning or scorching
Use heavy or thick-bottomed cookware. This allows for even cooking of Rice, instead of burning on the surface or leaving pockets half cooked.
It is essential to ensure the skillet or pot is completely boiling before slowing it down to low. This will ensure it doesn’t get too hot as it cooks at a low temperature.
Do not skip the final step: let the Rice sit with the lid shut and the heat off for a minimum of five minutes. This will allow the steam to spread throughout the dish and release the Rice that might be stuck at the bottom.
INGREDIENTS
One skinless, boneless poultry breast (about 2/3 1 lb.) ($2.81)
1 Tbsp of cooking oil ($0.04)
Two cloves of garlic, chopped ($0.16)
1 tsp fresh ginger grated ($0.10)
1.5 cups of jasmine rice that is not cooked ($0.99)
2.5 cups of water ($0.00)
12 oz. frozen stir-fry vegetables ($1.59)
1/4 cup soy sauce ($0.24)
2 TBSP brown sugar ($0.08)
1 tsp toasted sesame oil ($0.10)
Two onions with greens cut ($0.15)
INSTRUCTIONS
Cut the breast of the chicken into tiny pieces, approximately 1/2- to 3/4-inch in dimension.
Add garlic and ginger oil for cooking in a large, deep skillet. Then cook at medium-high temperatures for around one minute. Add the chicken pieces. Continue to cook until the exterior parts of the chicken are no longer pink. Don’t excessively cook your chicken; it will cook with Rice.
Incorporate the Rice not cooked into the skillet, and then continue to cook it for 2 to 3 minutes. The Rice should begin popping. Then, add the water, and give everything an initial stir to ensure no rice is stuck on the pan’s bottom. Pan.
Put a lid over the skillet, then turn the heat to medium-high and let the water reach an entire boiling point. When boiling, it is done; reduce the heat to a simmering level and allow it to simmer for about 10 minutes.
As the skillet cooks at a low temperature, make the sauce teriyaki. Mix with brown sugar, soy sauce, and the toasted sesame oil in a small bowl. The brown sugar might not completely dissolve, but that’s fine. Put your sauce to one side.
When the Rice is simmered for 10 minutes, remove the lid to scatter the frozen vegetables. Then replace the top immediately. Make sure the veggies are evenly distributed over the surface. The skillet will continue to the lowest temperature for another five minutes.
After cooking the Rice and vegetables for 5 minutes, switch off the heat and allow the skillet to sit with the lid closed for five more minutes.
Give the teriyaki sauce a quick stir, then put the lid off the skillet and pour it over your veggies. Be sure to scrape all white sugar that has accumulated in the dish. Utilizing a spatula, or a large spoon, mix the Rice with veggies together until all is covered in the sauce. Be sure to scoop the entire contents to the bottom of the skillet while folding because the sauce will fall into the base.
Put the lid back on the top of the skillet and let it sit for five minutes to let the flavors in (heat shut off). Sprinkle slices of green onions on the top before serving.