Prep time: 10 minutes | Cook time: 30 minutes | Cost estimate: $8–10 | Serves: 4

Okay, mamas, let’s be real. Some nights, the thought of cooking is enough to make you want to hide under the covers with a bag of chips (not that I’ve ever done that… cough). But fear not! This One-Pan Teriyaki Chicken & Rice is here to save the day (and your sanity). It’s ridiculously easy, requires minimal cleanup (hallelujah!), and tastes like takeout, but way healthier. Plus, even my pickiest eater DEVOURS it. It’s a weeknight miracle, I tell ya!

Why You’ll Love These

Seriously, what’s not to love? This recipe is a game-changer for busy families. Here’s why:

• One-pan wonder – Less dishes? Yes, please! Everything cooks together in one pan.
• Kid-friendly flavor – The sweet and savory teriyaki sauce is a guaranteed hit with kids (and adults!).
• Quick and easy – From prep to table in under 45 minutes.
• Budget-friendly – Uses simple, affordable ingredients you probably already have.
• Customizable – Easily add veggies or swap out the chicken for other proteins.

Ingredients

• 1 tablespoon olive oil
• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice, rinsed
• 2 cups chicken broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• 2 tablespoons cornstarch
• 2 tablespoons water
• Sesame seeds and chopped green onions, for garnish

How to Make

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. It doesn’t need to be cooked through at this point. Remove the chicken from the skillet and set aside.Pro Tip: Don’t overcrowd the pan, or the chicken will steam instead of brown. Work in batches if needed.
2. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Watch carefully, because minced garlic burns easily.
3. Stir in the rinsed rice and cook for 1 minute, to toast the rice slightly.
4. Pour in the chicken broth, soy sauce, brown sugar, rice vinegar, sesame oil, ground ginger, garlic powder, and red pepper flakes (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is almost cooked through.
5. Return the chicken to the skillet.
6. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the skillet and stir to combine.
7. Continue to simmer, uncovered, for 5-10 minutes, or until the sauce has thickened and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C).Important: Ensure the chicken is cooked through for food safety. Use a meat thermometer for accuracy.
8. Garnish with sesame seeds and chopped green onions before serving. Enjoy!

Tips & Tricks

Want to take this dish to the next level? Here are a few ideas:

• Flavor Booster: Add a squeeze of fresh lemon or lime juice at the end for extra zing.
• Veggie Power: Stir in some broccoli florets, peas, or shredded carrots during the last 5 minutes of cooking for added nutrients.
• Time Saver: Use pre-cut chicken or frozen veggies to save even more time.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
• Spice It Up: Add a dash of sriracha or a pinch of cayenne pepper to the sauce for extra heat.

Dietary Variations

• Gluten-Free: Use tamari instead of soy sauce. Tamari is a gluten-free alternative to soy sauce.

Frequently Asked Questions

Can I use chicken breasts instead of chicken thighs?

Absolutely! Chicken breasts will work, but keep in mind they tend to dry out faster than thighs. Reduce the cooking time slightly to prevent them from becoming overcooked.

Can I freeze this dish?

Yes, you can! Allow the chicken and rice to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat thoroughly.

Summary & Final Thoughts

There you have it – a delicious, easy, and budget-friendly One-Pan Teriyaki Chicken & Rice that’s guaranteed to be a hit with the whole family. Serve it with a side of steamed broccoli or a simple salad for a complete and satisfying meal. This recipe is a lifesaver on busy weeknights, and I hope it makes your dinnertime a little bit easier (and tastier!). Don’t forget to bookmark this page or pin it for later – you’ll thank yourself when you’re staring down another hectic evening!

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