Name: Teriyaki Chicken and Rice Skillet
Ingredients: For the Teriyaki Sauce: 1/2 cup low-sodium soy sauce: The salty, umami base of our sauce. Low sodium helps control the saltiness.; 1/4 cup water: Helps to balance the sauce consistency.; 1/4 cup mirin (Japanese sweet rice wine): Adds a unique sweetness and gloss. If unavailable, use rice vinegar with an extra teaspoon of sugar.; 2 tablespoons brown sugar, packed: Provides a deep, molasses-like sweetness. Honey or maple syrup can be substituted.; 1 tablespoon rice vinegar: Adds a tangy counterpoint to the sweetness.; 2 cloves garlic, minced: Aromatic powerhouse, essential for flavor.; 1 tablespoon fresh ginger, grated: Adds a warm, zesty kick.; 1 tablespoon cornstarch: To thicken the sauce to a beautiful glaze.; 2 tablespoons cold water: To mix with the cornstarch for a slurry, preventing lumps.; For the Chicken and Rice Skillet: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces: Thighs are recommended for their flavor and moisture, but chicken breast can also be used.; 1 tablespoon sesame oil: Adds a nutty aroma and flavor for searing the chicken.; 1 tablespoon olive oil or vegetable oil: For cooking; can be adjusted based on skillet needs.; 1 medium onion, chopped: Forms a flavorful base.; 2 cups broccoli florets: Adds color, nutrients, and a lovely crunch.; 1 large carrot, peeled and julienned or thinly sliced: Provides sweetness and texture.; 1 red bell pepper, cored, seeded, and sliced: Adds sweetness and vibrant color.; 1 cup uncooked long-grain white rice, rinsed: Rinsing removes excess starch for fluffier rice. Jasmine or Basmati work well.; 2 cups chicken broth (low sodium preferred): The cooking liquid for the rice, infusing it with flavor.; Optional garnishes: Toasted sesame seeds, sliced green onions.

Ingredients

Scale

For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce: The salty, umami base of our sauce. Low sodium helps control the saltiness.
- 1/4 cup water: Helps to balance the sauce consistency.
- 1/4 cup mirin (Japanese sweet rice wine): Adds a unique sweetness and gloss. If unavailable, use rice vinegar with an extra teaspoon of sugar.
- 2 tablespoons brown sugar, packed: Provides a deep, molasses-like sweetness. Honey or maple syrup can be substituted.
- 1 tablespoon rice vinegar: Adds a tangy counterpoint to the sweetness.
- 2 cloves garlic, minced: Aromatic powerhouse, essential for flavor.
- 1 tablespoon fresh ginger, grated: Adds a warm, zesty kick.
- 1 tablespoon cornstarch: To thicken the sauce to a beautiful glaze.
- 2 tablespoons cold water: To mix with the cornstarch for a slurry, preventing lumps.
For the Chicken and Rice Skillet:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces: Thighs are recommended for their flavor and moisture, but chicken breast can also be used.
- 1 tablespoon sesame oil: Adds a nutty aroma and flavor for searing the chicken.
- 1 tablespoon olive oil or vegetable oil: For cooking; can be adjusted based on skillet needs.
- 1 medium onion, chopped: Forms a flavorful base.
- 2 cups broccoli florets: Adds color, nutrients, and a lovely crunch.
- 1 large carrot, peeled and julienned or thinly sliced: Provides sweetness and texture.
- 1 red bell pepper, cored, seeded, and sliced: Adds sweetness and vibrant color.
- 1 cup uncooked long-grain white rice, rinsed: Rinsing removes excess starch for fluffier rice. Jasmine or Basmati work well.
- 2 cups chicken broth (low sodium preferred): The cooking liquid for the rice, infusing it with flavor.
- Optional garnishes: Toasted sesame seeds, sliced green onions.

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Instructions

Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, 1/4 cup water, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. In a separate tiny bowl, mix the cornstarch with 2 tablespoons of cold water to create a smooth slurry. Set both aside.
Sear the Chicken: Heat the sesame oil and olive oil in a large, deep skillet or Dutch oven with a lid over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until nicely browned but not necessarily cooked through. Remove the chicken from the skillet and set aside on a plate.
Sauté Aromatics and Vegetables: To the same skillet, add the chopped onion and cook over medium heat for 2-3 minutes, until softened. Add the julienned carrots and sliced red bell pepper. Sauté for another 4-5 minutes, until they begin to soften but are still slightly crisp. Add the broccoli florets and cook for an additional 2 minutes.
Toast and Cook the Rice: Push the vegetables to one side of the skillet. Add the rinsed rice to the empty space and toast for 1-2 minutes, stirring frequently, until the grains are slightly translucent at the edges. This enhances the nutty flavor of the rice.
Combine and Simmer: Pour the chicken broth over the rice and vegetables. Stir everything together gently. Bring the mixture to a gentle simmer.
Return Chicken and Cook: Nestle the seared chicken pieces (and any accumulated juices from the plate) into the rice mixture. Ensure the rice is mostly submerged in the liquid. Once the liquid returns to a simmer, reduce the heat to low, cover the skillet tightly with a lid, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time to allow the steam to cook the rice properly.
Add Teriyaki Sauce: Once the rice is cooked, uncover the skillet. Give the teriyaki sauce mixture (without the cornstarch slurry yet) a quick whisk and pour it evenly over the chicken and rice. Stir gently to combine.
Thicken the Sauce: Bring the mixture to a gentle simmer. Whisk the cornstarch slurry again and pour it into the skillet. Stir continuously for 1-2 minutes, until the sauce thickens to a glossy glaze that coats the chicken and rice beautifully.
Rest and Serve: Remove the skillet from the heat. If desired, let it rest for 5 minutes, covered, to allow the flavors to meld further. Garnish with toasted sesame seeds and sliced green onions before serving.

Nutrition

Serving Size: one normal portion
Calories: 550
Sodium: 1200mg
Fat: 20g
Carbohydrates: 60g
Fiber: 6g
Protein: 40g