This one pot chicken teriyaki is a weeknight hero—sweet, savory, and with tender chicken and rice all cooked together for easy cleanup. It’s packed with flavor, loaded with protein, and comes together faster than takeout. A cozy, crowd-pleasing meal you’ll want on repeat!
If you like one pot meals, try this Mexican Taco Pasta! It's creamy, cheesy, and also has fun toppings and mix-ins like this recipe!
Why You'll Love This Recipe
- It cooks in one pot so there's less to cleanup!
- It's full of flavor and has lots of fun additions.
- It's a well rounded meal with protein, carbs, and vegetables.
Ingredients Needed
- Coconut Oil
- Chicken breasts
- Salt
- Pepper
- Red Bell Pepper
- Baby Corn
- Coleslaw
- Garlic
- Ginger
- Chicken Broth
- Rice
- Coconut Aminos
- Honey
- Rice Wine Vinegar
I love using Trader Joe's Coconut Aminos!
Substitutions and Swaps
- Use olive oil, sesame oil, or avocado oil instead of coconut oil.
- Try using chicken tenders instead of chicken breasts.
- Instead of the coleslaw use a bag of shredded carrots.
- You can use apple cider vinegar or distilled white vinegar instead of the rice wine vinegar.
How to Make Teriyaki Chicken and Rice Bowls
In a large skillet over medium heat, heat the oil.
Season the chicken with the salt, garlic, and ginger and fry them, about 2-3 minutes per side, or until the internal temperature reaches 165F.
Add the bell pepper, onion, and garlic to the pan and cook for about 5 minute, or until the veggies are softened.
Next add the baby corn, coleslaw, broth, rice, coconut aminos, honey, and vinegar and stir to combine everything. Turn up the heat to medium-high and bring to a boil.
Once it boils, put a lid on the pan and turn the heat down to medium low to allow the rice to cook. Stir it every two minutes until the rice is just cooked, or even al dente. Be careful not to overcook it or else the rice will become mushy!
Note that you may need to add more broth if the liquid absorbs before the rice is finished.
When the rice is finished, remove it from the heat, add in any mix-ins, and top with any of your favorite toppings! See below for ideas.
Optional Toppings and Mix-ins
- Baby corn
- Red pepper flakes
- Additional coconut aminos
- Green onions
- Extra chicken for more protein
- Shrimp for a chicken and shrimp stir-fry
- Water Chestnuts
- Sriracha Sauce
- Pineapple
- Mandarin Oranges
One Pot Chicken Teriyaki
Ingredients
- 2-3 tbsp. Coconut Oil
- 1-2 lb. Chicken breasts cut into bite sized pieces
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Ginger Powder
- 1 Red Bell Pepper chopped
- 1 small onion diced
- 3 cloves Garlic minced
- 15 oz. Can of Baby Corn drained
- 3 cups Chicken Broth
- ½ 14 oz. Coleslaw
- 1-¼ cup Rice
- ¼ cup Coconut Aminos
- 2 tbsp. Honey
- 2 tbsp. Rice Wine Vinegar
Instructions
- In a large skillet over medium heat, heat the oil.
- Season the chicken with the salt, garlic, and ginger and fry them, about 2-3 minutes per side, or until the internal temperature reaches 165F.
- Add the bell pepper, onion, and garlic to the pan and cook for about 5 minute, or until the veggies are softened.
- Next add the baby corn, broth, coleslaw, rice, coconut aminos, honey, and vinegar and stir to combine everything. Turn up the heat to medium-high and bring to a boil.
- Once it boils, put a lid on the pan and turn the heat down to medium low to allow the rice to cook. Stir it every two minutes until the rice is JUST cooked, or even a little bit al dente. Be careful not to overcook it or else the rice will become mushy!
- You may need to add more broth if the liquid absorbs before the rice is finished.
- When it's finished, remove it from the heat and top with any of the suggested toppings and mix-ins!
More One Pot/Pan Recipes
Did you try this rice and teriyaki chicken dish? Let me know how it came out in the comments below!
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