There are evenings when the clock races ahead, and the last thing anyone wants is a complicated dinner ordeal. I remember one particular weeknight — the kind where I walked in just a few minutes before hangry moods could set in. The kitchen smelled like ginger and garlic before I even unpacked my bag, and that tiny moment of relief made all the difference. I was juggling a distracted phone call and trying not to burn the onions, but somehow, this dish came together, warm and inviting. It wasn’t perfect; the peas got a bit overcooked, and I forgot to slice the green onions finely enough. Still, it filled the room with that sweet-savory teriyaki aroma that promises comfort and a little celebration of the everyday.
Why You’ll Love It
- All-in-one cooking means you’re not stuck with a pile of dishes afterward — a rare win on busy nights.
- The sauce is homemade and balanced, so it’s rich but not overly sweet or salty.
- It’s flexible: the veggies can be swapped or skipped depending on what’s in your fridge.
- It’s simple — and that’s kind of the point; no complicated steps or fancy ingredients needed.
If you’re new to one pot meals or wary of timing your rice perfectly, rest easy. This recipe is forgiving enough to let you breathe a little, even if you get distracted mid-cook.
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One Pot Chicken Teriyaki
- Total Time: 35 minutes
- Yield: 4 1x
Description
A quick and easy one pot chicken teriyaki recipe featuring tender chicken thighs cooked in a flavorful homemade teriyaki sauce with vegetables and rice, all in one pan for minimal cleanup.
Ingredients
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup long grain white rice, rinsed
1 1/4 cups low sodium chicken broth
1/4 cup low sodium soy sauce
2 tablespoons mirin
2 tablespoons brown sugar
1 cup broccoli florets
1 medium carrot, peeled and thinly sliced
1/2 cup frozen peas, thawed
1 tablespoon cornstarch
2 tablespoons water
2 green onions, sliced
1 teaspoon toasted sesame seeds
Instructions
Heat the vegetable oil in a large deep skillet or wide pot over medium-high heat.
Add the chicken thigh pieces and cook for 4-5 minutes, stirring occasionally, until browned on all sides but not fully cooked through. Remove chicken from the pan and set aside.
In the same pan, add the sliced onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion softens and becomes fragrant.
Add the rinsed rice to the pan and stir to coat the rice with the onion, garlic, and ginger mixture.
Pour in the chicken broth, soy sauce, mirin, and brown sugar. Stir well to combine.
Return the browned chicken pieces to the pan, nestling them into the rice mixture.
Bring the mixture to a boil, then reduce heat to low. Cover the pan with a tight-fitting lid and simmer for 15 minutes.
After 15 minutes, add the broccoli florets, sliced carrot, and thawed peas on top of the rice and chicken. Cover and cook for an additional 5 minutes until the vegetables are tender and the rice is cooked through.
In a small bowl, mix the cornstarch and water to create a slurry.
Remove the lid and stir the slurry into the pan. Cook uncovered for 2-3 minutes, stirring gently, until the sauce thickens.
Sprinkle the sliced green onions and toasted sesame seeds over the top before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes
Using a wide, deep skillet or a pot with a snug lid makes this a breeze — it keeps the rice cooking evenly without needing constant attention. When I serve this, I usually add a quick side of pickled cucumbers or a simple miso soup to round out the meal without much extra work. Sometimes I swap the broccoli for snap peas or use sweet bell peppers instead of carrots, depending on what I have on hand. Oh, and if you like your sauce a bit thicker, stirring in the cornstarch slurry at the end really helps it cling to the chicken and veggies.
FAQ
Can I use chicken breast instead of thighs? You can, but thighs stay juicier and more tender here. Cooking time might be slightly shorter for breasts, so keep an eye on them. What if I don’t have mirin? A small splash of rice vinegar with a pinch of sugar works as a substitute. Can this be made ahead? Sure, it reheats well, though the veggies soften more with time.
Give this one pot chicken teriyaki a try next time the week gets away from you. It’s straightforward, flavorful, and just the kind of meal that feels like a little win at the end of a long day.