One Pot Teriyaki Chicken and Rice

Ingredients

• 1 boneless, skinless chicken breast
• 1 Tbsp cooking oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1.5 cups uncooked jasmine rice
• 2.5 cups water
• 12 oz. frozen stir fry vegetables
• 1/4 cup soy sauce
• 2 Tbsp brown sugar
• 1 tsp toasted sesame oil
• 2 green onions, sliced

Directions

1. Slice the chicken breast into tiny pieces, roughly 1/2 to 3/4-inch each. Put the cooking oil in a large, deep skillet with the garlic and ginger, and warm it over medium heat for about 1 minute. Stir in the chicken and sauté only until the surfaces lose their pink color. Don’t take it too far now, since the chicken will cook through along with the rice.
2. Stir the uncooked rice into the skillet and cook it for another 1-2 minutes, until you can hear the grains crackle and pop a bit. Pour in the water, then stir quickly so any rice clinging to the skillet bottom gets loosened.
3. Cover the skillet, increase the heat to medium-high, and bring the water to a full boil. When it reaches a boil, reduce the heat to low and let everything simmer for 10 minutes.
4. As the rice simmers, mix the teriyaki sauce. Stir the soy sauce, brown sugar, and toasted sesame oil together in a small bowl. It’s fine if the sugar doesn’t completely melt into the sauce. Set it aside.
5. Once the rice has simmered for 10 minutes, quickly uncover the skillet and scatter the frozen vegetables evenly across the top. Put the lid right back on, and let the skillet keep cooking over low heat for an additional 5 minute.
6. After the rice and vegetables have steamed together for 5 minutes, turn off the heat. Leave the lid on and let the skillet sit for an additional 5 minutes.
7. Stir the teriyaki sauce once more, then uncover the skillet and pour the sauce over the vegetables. Scrape in any sugar left in the bowl. With a spatula or large spoon, gently fold the rice and vegetables together until the sauce coats most of the mixture, making sure to scoop from the bottom because the sauce will settle there.
8. Cover the skillet again and let it rest for a final 5 minutes with the heat off so the flavor can settle in. Add the sliced green onions over the top just before serving.