One-Pan Teriyaki Chicken with Rice and Vegetables

Prepared in: 3L saucepan with lid

Serves: 4 people

Introduction

A warm, fragrant dish that slowly comes together in one pan. The chicken is first seared until golden brown,
after which the rice and vegetables absorb the flavors of the chicken broth and Kikkoman Teriyaki sauce.
As the dish gently cooks under the lid, the kitchen fills with a savory, slightly sweet aroma.
The result is a complete meal: juicy chicken, fluffy rice, and tender-crisp vegetables, all beautifully combined.

Ingredients

• 400 g chicken thigh fillet, diced
• 250 g pandan or jasmine rice
• 1 red bell pepper, sliced
• 1 carrot, diced small
• 150 g green peas (frozen is fine)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 600 ml chicken broth
• 5 tbsp Kikkoman Teriyaki sauce
• 1 tbsp sunflower oil
• Spring onions and sesame seeds (optional)

Preparation

Cut the chicken thigh fillet, red bell pepper, carrot, small onion, and garlic cloves as described above.
Prepare all ingredients in advance so you can cook efficiently.

Step-by-step instructions

1. Heat the sunflower oil
   Place the 3L saucepan with lid over medium heat and allow it to warm up. Then add the sunflower oil.
2. Cook the chicken thigh fillet
   Add the chicken to the pan and cook for 4–5 minutes until golden brown on all sides.
3. Add onion and garlic
   Add the chopped onion and minced garlic to the pan and cook for 1 minute until fragrant.
4. Add rice and vegetables
   Add the pandan or jasmine rice, carrot, and red bell pepper. Stir well so everything combines evenly with the chicken.
5. Add broth and teriyaki sauce
   Pour in the chicken broth and Kikkoman Teriyaki sauce. Stir and bring to a boil.
6. Let it simmer
   Reduce the heat to low and cover with the lid. Let the rice, chicken, and vegetables simmer gently for 12 minutes.
7. Add the green peas
   Season with pepper to taste and add the green peas.
8. Check the rice
   Ensure the rice is fully cooked and the liquid has been absorbed. If there is still liquid left,
   let it evaporate for 1–2 minutes without the lid.
9. Finish with garnish
   Optionally sprinkle with sliced spring onions and sesame seeds.

Serving tip

Serve the one-pan teriyaki chicken with rice and vegetables directly from the pan for a warm, complete meal.