One-Pot Teriyaki Lime Chicken with Rice and Veggies

A harmonious blend of tender chicken, fragrant rice, and crisp vegetables simmered in a savory-sweet teriyaki-lime glaze, ready in one pot.

Cuisine: Asian

Category: One Pot

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 1 lb Chicken breast, boneless, skinless
• 1 cup Jasmine rice
• 2 cups Broccoli florets
• 1 cup Carrots, sliced
• 3 stalks Green onions, sliced
• 1/4 cup Teriyaki sauce
• 2 tbsp Lime juice
• 2 tbsp Soy sauce
• 1 tbsp Honey
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 tbsp Olive oil

Instructions

1. Step 1: In a large pot, combine 1 cup jasmine rice, 1.5 cups water, and 1/4 cup teriyaki sauce. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and water is absorbed.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 lb boneless chicken breast, cut into 1-inch cubes, and cook for 5-7 minutes until golden brown and cooked through. Remove chicken and set aside.
3. Step 3: Add 2 minced garlic cloves and 1 tsp minced ginger to the skillet and sauté for 30 seconds until fragrant. Add 2 cups broccoli florets and 1 cup sliced carrots, and cook for 5 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 2 tbsp soy sauce, 2 tbsp lime juice, and 1 tbsp honey. Return the cooked chicken to the skillet and toss to coat, cooking for 2 more minutes until heated through.
5. Step 5: Serve the chicken and vegetable mixture over the cooked rice.