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Teriyaki Chicken & Veggie Rice Skillet — homemade Teriyaki Chicken & Veggie Rice Skillet recipe

Teriyaki Chicken & Veggie Rice Skillet

A quick and healthy one-pan skillet meal featuring tender chicken, fresh vegetables, and a savory homemade teriyaki sauce served over jasmine rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breast cubed
  • 2 cups cooked jasmine rice
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1/2 cup soy sauce
  • 3 tbsp honey
  • 1 tbsp minced ginger

Equipment

  • Large skillet
  • Mixing bowl

Method
 

Preparation
  1. Whisk together the soy sauce, honey, and minced ginger in a small mixing bowl to create the teriyaki sauce.
  2. Heat a large skillet over medium-high heat and sear the cubed chicken until it is golden brown and cooked through.
  3. Add the broccoli florets and sliced carrots to the skillet, sautéing until they are tender-crisp.
  4. Stir in the cooked jasmine rice and pour the prepared sauce over the mixture.
  5. Toss all ingredients together until the sauce thickens and evenly coats the chicken, vegetables, and rice.

Notes

Ensure the chicken is cut into uniform pieces for even cooking. Store leftovers in an airtight container for up to 3 days.