One-Pan Teriyaki Chicken Vegetable Rice Bowl
This One-Pan Teriyaki Chicken Vegetable Rice Bowl is an easy one pot dinner recipe for me to end the week. Savory chicken, lots of colorful veggies, and rice tossed together in one pan! It’s hard to imagine that I literally just grabbed whatever leftover vegetables I had. This is my new go-to dinner when I want something simple, satisfying, and ready in less than 30 minutes using leftover rice and vegetables. Use up your random leftovers this week with this fridge cleaning recipe!
Vegetable-Packed Teriyaki Chicken Rice in One Pot
This One Pot Chicken Teriyaki Vegetable Rice helps me clean out the fridge every week. Everyone’s got one of those days, where there’s just too many random leftover ingredients in the fridge with no idea what to make with them. This chicken rice bowl is my solution! This simplified teriyaki bowl has the easiest marinade for the chicken, that turns into a sauce for cooking the vegetables. With this rice bowl, I can finish all the ingredients while they’re fresh, and hit my fiber goals with one bowl. If you have some leftover rice in the fridge, and a ton of half-used veggies from other recipes, this is the rice to make!
Ingredients For Teriyaki Chicken Vegetable Rice Bowl
Teriyaki Chicken Bites
- 350 g boneless, skinless chicken thighs cut into approximately 2 cm pieces
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon oyster sauce
- ¼ teaspoon freshly ground black pepper
Rice and vegetables
- 1 tablespoon neutral oil plus more as needed
- ½ small onion thinly sliced
- 100 g mushrooms sliced or separated into small clusters
- ½ Medium Carrot cut into thin matchsticks
- 1 cup small broccoli florets
- ½ small zucchini thinly sliced into half-moons
- ½ cup bean sprouts rinsed and drained well
- 2 cups cooked jasmine rice with any clumps broken up
- 2 teaspoons toasted sesame oil
- 1 teaspoon black sesame seeds
- Salt and black pepper to taste
Teriyaki Chicken Bites
I’m making our Teriyaki Chicken Bites today with boneless, skinless chicken thigh chunks. This gives the rice bowl juicy meat that cooks evenly, and can be eaten easily. Chicken breast chunks or even firm tofu chunks would work as well! The marinade has soy sauce, mirin, oyster sauce, and freshly ground black pepper. So, it’s savory, sweet, and the perfect amount of peppery.
When cooking, avoid overcrowding the pan. This way, the chicken can brown properly, and the veggies won’t sit in liquid while cooking. Since the marinade already has soy sauce and oyster sauce, start lightly with seasoning and make final adjustments after adding in the rice.
Use Your Leftover Vegetables
This is another dinner recipe that’s perfect for cleaning out your fridge. You just need about 4 cups of prepared vegetables. I used a few different ones in this recipe: broccoli, mushrooms, bean sprouts, zucchini, and carrots. There’s tons more other veggies that would work well too: cabbage, bok choy, and more! When cooking, make sure to start cooking firmer vegetables first and quicker-cooking ones last. This way, all the vegetables come out perfectly cooked at the right level of doneness.
How To Make Chicken Vegetable Rice Bowl
- Marinate the chicken. Combine the chicken, soy sauce, mirin, oyster sauce, and black pepper. Let marinate while you prepare the vegetables, about 10 minutes.
- Cook the chicken. Heat the neutral oil in a large, deep 12-inch skillet or wok over medium-high heat. Lift the chicken out of the marinade, letting excess liquid drip back into the bowl, and spread it in a single layer. Cook undisturbed for 2–3 minutes, then flip and cook for another 3–5 minutes, stirring occasionally, until browned and cooked through to 74°C/165°F. Reduce the heat slightly if the coating darkens too quickly. Transfer to a clean plate. Discard the leftover raw marinade.
- Cook the vegetables. In the same pan, add the onion, mushrooms, and carrot, adding a little more oil if needed. Stir-fry for 3 minutes. Add the broccoli and zucchini and cook for another 3–4 minutes, until the vegetables are crisp-tender. If needed, add 1 tablespoon water and cover briefly to soften the broccoli, then uncover and let the moisture evaporate.
- Season. Add the bean sprouts, sesame oil, a small pinch of salt, and black pepper. Stir-fry for 1–2 minutes, until the sprouts are cooked but still slightly crisp.
- Toss everything together. Add the cooked rice, black sesame seeds, and chicken, including any juices on the plate. Toss over high heat for 1–2 minutes, until combined and hot throughout. Taste and adjust with salt and pepper, then divide between two bowls.
One-Pot Recipes To Make Dinnertime A LOT Easier!
One-Pan Teriyaki Chicken Vegetable Rice Bowl
By Tiffy Cooks
Equipment
Ingredients
Teriyaki Chicken Bites
- 350 g boneless, skinless chicken thighs cut into approximately 2 cm pieces
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon oyster sauce
- ¼ teaspoon freshly ground black pepper
Rice and vegetables
- 1 tablespoon neutral oil plus more as needed
- ½ small onion thinly sliced
- 100 g mushrooms sliced or separated into small clusters
- ½ Medium Carrot cut into thin matchsticks
- 1 cup small broccoli florets
- ½ small zucchini thinly sliced into half-moons
- ½ cup bean sprouts rinsed and drained well
- 2 cups cooked jasmine rice with any clumps broken up
- 2 teaspoons toasted sesame oil
- 1 teaspoon black sesame seeds
- Salt and black pepper to taste
Instructions
- Marinate the chicken: Combine the chicken, soy sauce, mirin, oyster sauce, and black pepper. Let marinate while you prepare the vegetables, about 10 minutes.
- Cook the chicken: Heat the neutral oil in a large, deep 12-inch skillet or wok over medium-high heat. Lift the chicken out of the marinade, letting excess liquid drip back into the bowl, and spread it in a single layer. Cook undisturbed for 2–3 minutes, then flip and cook for another 3–5 minutes, stirring occasionally, until browned and cooked through to 74°C/165°F. Reduce the heat slightly if the coating darkens too quickly. Transfer to a clean plate. Discard the leftover raw marinade.
- Cook the vegetables: In the same pan, add the onion, mushrooms, and carrot, adding a little more oil if needed. Stir-fry for 3 minutes. Add the broccoli and zucchini and cook for another 3–4 minutes, until the vegetables are crisp-tender. If needed, add 1 tablespoon water and cover briefly to soften the broccoli, then uncover and let the moisture evaporate.
- Season: Add the bean sprouts, sesame oil, a small pinch of salt, and black pepper. Stir-fry for 1–2 minutes, until the sprouts are cooked but still slightly crisp.
- Toss everything together: Add the cooked rice, black sesame seeds, and chicken, including any juices on the plate. Toss over high heat for 1–2 minutes, until combined and hot throughout. Taste and adjust with salt and pepper, then divide between two bowls.
Notes
- Avoid overcrowding: Use a large pan so the chicken browns and the vegetables don’t sit in liquid.
- Season lightly at first: Soy sauce and oyster sauce already contribute salt. Make the final adjustment after adding the rice.
- Clean out your fridge: Swap in approximately 4 cups of prepared vegetables, adding firmer vegetables first and quicker-cooking ones last.
