One Pot Teriyaki Chicken and Rice

• •
  0.7 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1 tbsp Vegetable oil
• •
  2 Garlic(6g)
• •
  1 tsp Ginger, Fresh Root
• •
  1.5 cup White Rice
• •
  2.5 cup 2.5 cups water ($0.00)
• •
  12 oz Mixed Vegetables, Frozen
• •
  0.3 cup Soy Sauce, Low Sodium
• •
  2 tbsp Brown sugar
• •
  1 tsp Sesame Oil, Toasted
• •
  2 Green Onion (Scallion)(30g)

Instructions

1. 1Cut the chicken breast into ½–¾-inch pieces. Mince the garlic and ginger. Slice the green onions and set aside.
2. 2Heat the vegetable oil in a large deep skillet over medium heat for 1 minute. Add the garlic and ginger, cook for 30 seconds until fragrant, then add the chicken pieces. Sauté for 3–4 minutes over medium heat, stirring occasionally, until the outside is no longer pink.
3. 3Add the uncooked rice to the skillet and sauté for 1–2 minutes over medium heat, stirring frequently, until you hear the rice popping and it becomes lightly toasted. Pour in the water, stir briefly to prevent sticking on the bottom, then cover with a lid.
4. 4Increase heat to medium-high and bring to a full boil, about 2–3 minutes. Once boiling, reduce heat to low, keep the lid on, and simmer for 10 minutes without lifting the lid.
5. 5While the rice simmers, whisk together the soy sauce, brown sugar, and toasted sesame oil in a small bowl until mostly combined (brown sugar may not fully dissolve).
6. 6After 10 minutes of simmering, carefully lift the lid, spread the mixed vegetables evenly over the rice surface, replace the lid immediately, and continue cooking over low heat for 5 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
7. 7Turn off the heat and let the skillet rest covered for 5 minutes. Remove the lid, drizzle the teriyaki sauce over the vegetables and rice, scraping all sugar from the bowl, then gently fold everything together with a spatula until mostly coated.
8. 8Divide evenly into 4 airtight containers while hot. Sprinkle the green onions on top just before serving.