One Pot Chicken Teriyaki
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!
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!