Quick and Easy One Pot Teriyaki Chicken and Rice for Busy Weeknights

One Pot Teriyaki Chicken and Rice is your answer to a delicious, foolproof dinner in just 35 minutes. Packed with tender chicken, perfectly cooked rice, and vibrant vegetables, this recipe is a miracle for anyone juggling weeknight chaos. The best part? It’s all on the stove in a single pan—every detail has been streamlined to save you time without skimping on flavor.

I first created this quick one pot chicken recipe when I wanted the bold, sweet-savory flavors of teriyaki chicken without ordering takeout—and without washing a sink full of pots and pans. Trust me, this easy teriyaki chicken dinner will become one of your go-to meals when you’re short on time but still want something ridiculously satisfying.

Why This One Pot Teriyaki Chicken and Rice Is a Game-Changer

• Time-saving magic: No extra steps for separate cooking—your chicken, rice, and vegetables all cook together in one pot.
• Hands-off ease: While this cooks, you’ve got time to unwind, set the table, or binge that show you love.
• Minimal cleanup: With just one pan to wash, your evening stays stress-free.
• Flexible ingredients: Frozen vegetables and pantry staples make this perfect for busy weeknights.

Equipment You’ll Need for This One Pot Teriyaki Chicken and Rice

To nail this homemade teriyaki chicken meal, you’ll need a large, deep skillet or sauté pan with a tight-fitting lid. Heavy-bottomed cookware is ideal because it prevents uneven cooking and scorching. If you have a Dutch oven, that works too. Just make sure you use a pot that allows space for rice to expand and steam to circulate.

Pro tip: Check your skillet lid before you start. A good seal is crucial for trapping heat and steam, which ensures the rice cooks perfectly. If your lid isn’t snug, use a layer of aluminum foil under it to seal in the heat.

Simple Ingredients for One Pot Teriyaki Chicken and Rice

This recipe keeps it simple with everyday ingredients you likely already have:

• Chicken breast: Boneless and skinless. Cut into small pieces for quicker cooking.
• Frozen stir fry vegetables: A huge time-saver! Pick your favorite mix, or use whatever you have hiding in the freezer.
• Jasmine rice: Its fragrant aroma and quick cooking time make jasmine rice a winner for this dish.
• Homemade teriyaki sauce: Soy sauce, brown sugar, and sesame oil—simple, fresh, and without the preservatives found in bottled sauces.

Feel free to make substitutions, like swapping chicken for tofu or shrimp, or using brown rice (just adjust the simmering time).

One Pot Teriyaki Chicken and Rice Recipe Details

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 4 (about 2 cups each)

One Pot Teriyaki Chicken and Rice Ingredients

• 1 boneless, skinless chicken breast (about 2/3 lb.)
• 1 Tbsp cooking oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1.5 cups uncooked jasmine rice
• 2.5 cups water
• 12 oz. frozen stir fry vegetables
• 1/4 cup soy sauce
• 2 Tbsp brown sugar
• 1 tsp toasted sesame oil
• 2 green onions, sliced

How to Make One Pot Teriyaki Chicken and Rice

1. Cut the chicken breast into small pieces, about 1/2 to 3/4-inch cubes.
2. Heat the oil in a large, deep skillet or sauté pan over medium heat. Add the garlic and ginger, cooking for about 1 minute until fragrant, then toss in the chicken pieces. Sauté until the chicken is just no longer pink.
3. Pour in the uncooked jasmine rice, stirring with the chicken for 1-2 minutes until you hear it start to pop.
4. Add the water and stir to make sure the rice isn’t sticking to the skillet. Cover with a lid, turn the heat to medium-high, and bring to a boil.
5. Once boiling, lower the heat to a simmer and cook for 10 minutes.
6. Meanwhile, prepare the teriyaki sauce by mixing soy sauce, brown sugar, and toasted sesame oil in a small bowl. Set aside.
7. After the rice simmers for 10 minutes, sprinkle the frozen stir fry vegetables on top, cover the skillet again, and continue cooking for 5 minutes.
8. Turn off the heat and let the skillet rest for another 5 minutes with the lid in place—this step ensures perfectly fluffy rice.
9. Stir the teriyaki sauce, then drizzle it all over the rice and vegetables. Gently fold everything together, making sure the sauce coats every grain and bite.
10. Sprinkle green onions on top before serving, and enjoy!

Jake’s Tips for the Best One Pot Teriyaki Chicken and Rice

• Dice chicken small—this helps it cook evenly and quickly.
• Use a heavy-bottomed skillet to avoid burning the rice.
• Be patient during the final resting step. It’s the secret to tender rice!
• Double the recipe for easy meal prep. Leftovers reheat beautifully for lunch.

Easy One Pot Teriyaki Chicken and Rice Variations

• Add some heat: Drizzle with sriracha or sprinkle red pepper flakes for a spicy kick.
• Swap the protein: Use shrimp, tofu, or leftover rotisserie chicken.
• Extra veggies: Toss in fresh bell peppers, broccoli, or snap peas during the last 5 minutes of cooking.

One Pot Teriyaki Chicken and Rice FAQs

Can I use brown rice instead of jasmine rice?

Yes, but brown rice requires a longer cooking time and more water—check the package instructions and adjust accordingly.

What if I don’t have fresh ginger?

No problem! You can use 1/4 teaspoon ground ginger as a substitute.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water.

Can I double the recipe?

Definitely! Just make sure your skillet is large enough, and you may need to extend the cooking time slightly while simmering.

Does this work for meal prep?

Absolutely! One Pot Teriyaki Chicken and Rice reheats nicely and makes a fantastic packed lunch for the week.

With this easy recipe, you’ve got a one-pot wonder that’s both quick and generously packed with flavor. What’s your favorite go-to dinner when time is tight? Share in the comments below—I’d love to try your ideas too!