Chicken Teriyaki Rice Vegetable Skillet has a combination of tender chicken pieces, fluffy rice and loads of veggies all made in one skillet in just a few minutes!
Chicken Teriyaki Rice Vegetable Skillet is ready in about 15 minutes, which makes this one of my newest 15 minute dinner recipes!
Typically when I make a one skillet dinner with rice, I’ll use a long grain rice, but I had some Minute Rice in my pantry so I went ahead and used that instead.
Are you guys like me, where you’ll be browsing the grocery store and find random things to buy, put them in your pantry and forget about them?
I swear I have so much random things accumulating in my pantry that I almost have a full grocery store going on in there. I’ve decided that I need to start using what I have and stop going to the grocery store so often. Obviously I’ll need to get fresh produce from the store, but I’m on a mission to clean out my pantry.
That includes my freezer. I have a ton of open bags of frozen veggies in my freezer that need to be used up. This Chicken Teriyaki Rice Vegetable Skillet was the perfect starting point for my “clean out the pantry and freezer” project.
Chicken Teriyaki Rice Vegetable Skillet
I defrosted some chicken thighs, which I love to use in skillet recipes because the meat is always so tender.
I also used some frozen edamame and carrots. I used some chicken broth and that minute rice from my pantry too.
I loved how easily this meal came together! My whole family enjoyed this one and since it’s so quick and easy, I’ll be able to make it when school starts and everything is so busy!
You’re going to love this super easy weeknight dinner!
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Chicken Teriyaki Rice Vegetable Skillet
Ingredients
- 1 tbsp. olive oil
- 1 lb. boneless, skinless chicken thighs, cut into bite size pieces
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 onion, diced
- 1 cup chopped broccoli florets
- 1/2 cup shredded carrots
- 1/2 cup edamame
- 1 1/2 cups instant rice
For the Sauce:
- 1 1/4 cup chicken broth
- 1/3 cup soy sauce
- 1 tbsp dry sherry
- 1 tbsp honey
- 1 tbsp brown sugar
- 1 tsp garlic
- 1 tsp minced ginger
Optional Garnish:
- sliced green onions
- sesame seeds
Instructions
- Heat a large skillet over medium-high heat and cook the chicken thighs in the oil until browned. Add in the bell peppers, onion, broccoli, carrots and edamame and cook for just 2 minutes, stirring often.
- Add in the rice, and all the ingredients for the sauce, stirring to combine, then bring mixture to a boil. Reduce heat to low, cover and cook for 7 to 10 minutes, until liquid is absorbed. Fluff mixture then top with any optional garnish that you might like. Enjoy!
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