One-Pot Teriyaki Chicken & Veggie Rice Bowl

by

A Wholesome and Flavorful Weeknight Wonder

When you’re craving something savory, hearty, and comforting—yet still fresh and vibrant—look no further than this One-Pot Teriyaki Chicken & Veggie Rice Bowl. With succulent chicken, colorful bell peppers, tender carrots, and sweet green peas all coated in a rich teriyaki glaze, this dish is your new weeknight go-to. And the best part? It all comes together in one pot, making cleanup a breeze.

This recipe is designed with busy schedules in mind while never compromising on taste or nutrition. It’s an excellent meal prep option, freezer-friendly, and easily customizable based on what’s in your fridge.

 Preparation Time & Caloric Content

  • Prep Time: 10 minutes

  • Cook Time: 25 minutes

  • Total Time: 35 minutes

  • Calories: Approximately 419 kcal per serving

  • Servings: 4 generous portions

 Ingredients (US Cup Measurements)

To bring this delicious one-pot meal to life, gather the following:

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes

  • 1 tablespoon oil (canola or olive oil)

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 cup matchstick carrots

  • 2 cloves garlic, minced

  • 1 teaspoon fresh ginger, minced

  • 2¼ cups low-sodium chicken broth

  • 1 cup long-grain white rice, rinsed

  • 1 cup frozen peas

  • ¼ cup low-sodium soy sauce

  • 2 tablespoons honey

  • 1 tablespoon rice vinegar

  • Salt and pepper, to taste

  • Optional garnishes: sliced green onions, sesame seeds

 How to Prepare the One-Pot Teriyaki Chicken & Veggie Rice Bowl

Stage 1: Sauté the Chicken and Bell Peppers

  • Heat 1 tablespoon of oil in a large, deep skillet or pot over medium-high heat.

  • Add the cubed chicken, season lightly with salt and pepper, and sear for 3–4 minutes until browned on all sides.

  • Toss in the diced red and green bell peppers and continue to sauté for another 3 minutes, allowing the peppers to begin softening while the chicken cooks through.

Stage 2: Add Aromatics – Garlic, Ginger & Carrots

  • Stir in the matchstick carrots, minced garlic, and freshly grated ginger.

  • Let them cook for 1–2 minutes until fragrant, stirring frequently to prevent sticking.

Stage 3: Combine the Remaining Ingredients

  • Pour in the 2¼ cups of chicken broth.

  • Add 1 cup rinsed long-grain white rice, 1 cup frozen peas, ¼ cup soy sauce, 2 tablespoons honey, and 1 tablespoon rice vinegar.

  • Stir everything together to ensure the rice and vegetables are evenly distributed.

Stage 4: Simmer and Cook

  • Bring the pot to a simmer.

  • Reduce the heat to low and cover with a tight-fitting lid.

  • Let it cook undisturbed for 20–25 minutes, or until the rice is fully cooked and the liquid has been absorbed.

  • Avoid lifting the lid too frequently, as this can interrupt the steam cooking process.

Stage 5: Fluff and Season

  • Once done, remove from heat and let the dish rest, covered, for 5 minutes.

  • Fluff the rice gently with a fork and taste.

  • Adjust seasoning with additional soy sauce or a pinch of salt if desired.

Stage 6: Garnish and Serve

  • Plate the rice bowl hot, garnished with sliced green onions and a sprinkle of sesame seeds for an extra punch of flavor and crunch.

  • Serve immediately and enjoy your savory one-pot masterpiece.

 Tips for Perfect Teriyaki Chicken & Rice Bowls

 Rice Tips

  • Always rinse your rice before cooking. This removes excess starch that can make the final dish gummy.

  • Stick with long-grain white rice—its fluffy texture holds up well to the saucy, veggie-packed environment.

 Veggie Variations

  • Don’t have peppers or peas? Use snap peas, broccoli, zucchini, or even baby corn instead.

  • Frozen veggies work well—just add them at the same stage as the peas.

 Protein Substitutions

  • Prefer dark meat? Use boneless chicken thighs for a richer flavor.

  • For a vegetarian version, substitute firm tofu or chickpeas—they absorb the teriyaki sauce beautifully.

 Storage & Meal Prep

  • Refrigerate leftovers in an airtight container for up to 4 days.

  • Reheat gently in the microwave or stovetop with a splash of broth or water to loosen the rice.

 Freezing Instructions

  • Cool the dish completely before freezing in portions.

  • Store in freezer-safe containers for up to 2 months.

  • Thaw overnight in the refrigerator and reheat thoroughly before serving.

 Why You’ll Love This Recipe

This One-Pot Teriyaki Chicken & Veggie Rice Bowl is more than just a convenient dinner—it’s a healthy, well-balanced meal packed with protein, fiber, and essential vitamins. The mix of honey and soy sauce in the teriyaki blend gives it that addictive sweet-and-salty umami flavor that hits the spot every single time.

It’s also ideal for:

  • Meal prepping your weekday lunches.

  • Family dinners (kid-friendly and adjustable for picky eaters).

  • Impressing guests without spending hours in the kitchen.

From the first bite to the last, this dish is satisfying and soul-warming.

 Final Thoughts

If your weeknights feel like a whirlwind, this one-pot wonder is your solution. The minimal prep and cleanup make it a weeknight hero, while the balanced flavors make it a meal you’ll crave again and again.

It’s flexible, nutritious, comforting, and full of bold flavor. Whether you’re cooking for the family or just for yourself, this One-Pot Teriyaki Chicken & Veggie Rice Bowl delivers restaurant-quality taste in a fuss-free home-cooked package.

Leave a Comment