Today, let’s make Teriyaki Chicken One-Pot Rice. Instead of cooking the teriyaki chicken and rice separately, everything is cooked together in one pot, making this meal incredibly easy and flavorful. The juicy teriyaki chicken, fragrant rice, garlic, ginger, and green onions all cook together and create an amazing depth of flavor with minimal effort. So please give this recipe a try. Once you try it, it may become your new favorite chicken and rice meal.

Teriyaki Chicken One Pot Rice (4 servings)

Ingredients:

2 cups (standard measuring cup) uncooked short-grain white rice
5 cloves garlic
1 tsp grated ginger
1/2 yellow onion
5 green onions, divided
1 tbsp neutral-tasting oil
1 lb (450g) boneless, skin-on chicken thighs
Kosher salt, to taste
A pat of unsalted butter

Seasoned Water:

2 cups (480ml) water
1 tbsp chicken bouillon powder
1/2 tbsp soy sauce
1 tbsp mirin (or 1 tbsp water + 1 tsp sugar)
Small pinch of hondashi (Japanese bonito soup stock) (optional)

Teriyaki Sauce:

2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp sugar

Instructions:

PREP INGREDIENTS

1. Prepare the rice: Rinse the rice 2-3 times, then soak it in cold water for 30 minutes. (Unlike cooking rice in a rice cooker, soaking is important for stovetop cooking; otherwise, the rice can be undercooked.)

2. Season the water for the rice: In a container, combine 2 cups of water, chicken bouillon powder, soy sauce, mirin, and hondashi (if using). Mix well and set aside.

3. Prepare the vegetables: Finely chop the garlic cloves. Grate a small knob of ginger (about 1 teaspoon). Finely dice the onion. Thinly slice the green onions, separating the whites and greens.

4. Make the teriyaki sauce: In a container, combine all the sauce ingredients and mix well. Set aside.

MAKE TERIYAKI CHICKEN ONE POT RICE

1. In a large pot, heat the oil over medium-high heat. Once it gets nice and hot, place the chicken skin-side down, season with a pinch of salt, and sear for 3 minutes or until the bottom turns golden brown.

2. Flip and sear the other side for another 3 minutes or until nicely browned. (If the chicken releases too much moisture and causes oil splatter, wipe away some of the excess fat with paper towels, leaving a little in the pot to create an aromatic oil.)

3. Reduce the heat to medium-low. Add the garlic, ginger, and teriyaki sauce. Cook for 2 to 3 minutes, turning the chicken occasionally, until evenly glazed. Remove the chicken from the pot and set aside. (Reserve a few tablespoons of the teriyaki sauce for serving.)

4. In the same pot, add the onion and white parts of the green onions. Sauté for 2 minutes or until fragrant.

5. Add the drained rice and gently stir for 1 minute, making sure every single grain is coated in the aromatic oil.

6. Pour in the seasoned water and bring it to a boil, stirring occasionally and scraping the bottom of the pot to prevent sticking.

7. Once boiling, reduce the heat to low. Return the chicken and any resting juices to the pot and cover with a lid. Simmer for 15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes. (Do not open the lid during this time.)

8. Remove the chicken from the pot. Add the green parts of the green onions and a pat of butter to the rice and gently mix. Return the chicken to the pot and brush it generously with the reserved teriyaki sauce. (For a smoky charred flavor, briefly torch the chicken, if desired.) Serve hot and enjoy!

NOTE:

Want to make this alcohol-free? Simply replace the sake and mirin with 4 tbsp water and 4 tsp sugar. It’ll still be delicious!

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