One-Pot Sweet & Spicy Sticky Teriyaki Chicken & Rice

Introduction: A Flavor-Packed, Weeknight Wonder

If you’re craving bold, sticky, sweet-and-savory goodness with a gentle kick of spice, you’ve just found your new go-to meal. One-Pot Sweet & Spicy Sticky Teriyaki Chicken & Rice is everything you want in a dinner—hearty, fast, comforting, and rich with umami flavor. What makes this recipe extra special is its ability to deliver complex taste with minimal effort and cleanup.

With succulent bites of chicken coated in a glossy homemade teriyaki glaze, fluffy jasmine rice that soaks up every drop of flavor, and a hint of chili for balance, this dish is bound to be a hit at your dinner table. Let’s get into the details so you can serve up this flavor bomb with confidence!

Ingredients

Here’s everything you’ll need for this satisfying one-pot wonder:

For the Chicken & Marinade:

• 500 g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch

For the Teriyaki Sauce:

• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red chili flakes (adjust to taste)
• 1 teaspoon cornstarch + 1 tablespoon water (for slurry)

For the Rice & Vegetables:

• 1 cup jasmine rice (uncooked), rinsed thoroughly
• 2 cups low-sodium chicken broth
• 1 cup broccoli florets (optional but recommended)
• 1/2 cup shredded carrots
• 1/2 small red bell pepper, diced
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

this RECIPE

Directions

Let’s cook this in just one pot. Here’s a step-by-step breakdown to help you nail every stage:

1. Marinate the Chicken

In a medium bowl, combine chicken pieces with soy sauce, sesame oil, and cornstarch. Mix well so the chicken is evenly coated. Let it sit while you prepare the other components—this gives the meat time to absorb flavor and stay tender during cooking.

2. Make the Teriyaki Sauce

In a separate bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, hoisin sauce, grated ginger, minced garlic, and red chili flakes. Set aside. This sauce will caramelize beautifully later, giving the dish its signature sticky texture.

3. Sear the Chicken

Heat a large deep skillet or Dutch oven over medium-high heat. Add a light drizzle of oil. Once hot, add the marinated chicken in a single layer. Let it sear undisturbed for 2–3 minutes until golden, then stir and cook another 3–4 minutes until nearly cooked through. Remove the chicken from the pot and set aside.

4. Deglaze & Start the Rice

Without cleaning the pot, pour in the chicken broth. Scrape up the flavorful browned bits from the bottom using a wooden spoon. Add the rinsed jasmine rice, shredded carrots, and bell pepper. Stir to combine.

5. Simmer & Cook

Bring the pot to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and let the rice cook for 10 minutes. After that, layer the broccoli and the cooked chicken back on top. Cover again and cook for an additional 8–10 minutes, until the rice is fluffy and the liquid has been absorbed.

6. Finish the Sauce

While the rice is finishing, mix the cornstarch and water to make a slurry. Pour this into the reserved teriyaki sauce and whisk well. Once the rice and chicken are done, pour the sauce over everything in the pot. Gently stir to coat all the ingredients evenly. Simmer uncovered for 2–3 minutes until the sauce thickens and glazes the chicken beautifully.

7. Garnish & Serve

Sprinkle sesame seeds and green onions over the top. Serve hot straight from the pot for maximum flavor and coziness!

Tips for Perfecting the Dish

Even simple dishes benefit from a few extra tips. Here’s how to make sure yours turns out perfect every time:

• Use thigh meat: Chicken thighs stay juicier than breast meat, especially in one-pot meals.
• Rinse the rice thoroughly: This helps remove excess starch and prevents the final dish from turning gluey.
• Avoid over-stirring: Once the rice is cooking, try not to stir it too often. This ensures a fluffy, non-mushy texture.
• Watch your heat: If the bottom of your pot runs hot, reduce the flame to avoid burning the rice. A heavy-bottomed pot helps distribute heat evenly.

Variations to Try

Love to switch things up? This dish is super flexible. Here are some ideas to tweak the flavor to your liking:

• Make it vegetarian: Swap the chicken for tofu or tempeh. Sear until golden, then proceed as usual.
• Add pineapple: Toss in 1/2 cup of diced fresh pineapple right before serving for a sweet twist.
• Spice it up: Use sriracha or more red chili flakes if you want extra heat.
• Different veggies: Green beans, snap peas, or zucchini also work wonderfully in this dish.

Conservation and Storage

Meal prep fans, you’ll be happy to hear this dish keeps and reheats like a dream!

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: You can freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop with a splash of water or in the microwave in 1-minute intervals, stirring in between to ensure even heating.

Make sure rice and chicken are fully reheated to a safe temperature (165°F / 74°C).

Serving Suggestions

Though this dish is fully satisfying on its own, you can easily elevate it with some simple pairings:

• Crispy wontons or egg rolls on the side make for a fun Asian-inspired dinner spread.
• Cucumber salad adds a refreshing contrast and balances the richness of the teriyaki glaze.
• Serve in lettuce cups for a lighter presentation—just scoop spoonfuls into butter lettuce leaves and enjoy as wraps!
• Add a fried egg on top for extra indulgence and a boost of protein.

This dish also shines in lunchboxes—just pack it warm in a thermos or portion it cold in a bento box for a satisfying midday meal.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs?
A: Absolutely! Chicken breast works fine, though it may be slightly less juicy. Just avoid overcooking it—cook until just done and proceed with the recipe as directed.

Q: What kind of rice works best?
A: Jasmine rice is ideal because of its light fragrance and fluffy texture, but basmati rice can also work. Avoid short-grain or sushi rice as they tend to get stickier.

Q: Can I make this gluten-free?
A: Yes! Just use gluten-free tamari instead of soy sauce and check that your hoisin sauce is certified gluten-free. Everything else should be naturally gluten-free.

Q: Can I double the recipe?
A: You sure can, but use a larger pot to ensure even cooking. Double all ingredients and extend the rice cooking time by 5–8 minutes, checking frequently to avoid burning.

Q: How spicy is this dish?
A: It’s mild to medium depending on your chili flakes. For a kid-friendly version, you can omit the spice entirely or serve it on the side.

Q: Can I make this vegetarian?
A: Yes! Tofu, tempeh, or even mushrooms make great substitutes. Just sauté until golden and proceed with the rest of the recipe.

Q: Can I use bottled teriyaki sauce instead?
A: You can, but the homemade version has much more depth. If you’re short on time, bottled sauce works—just skip the sauce ingredients and add about 1/2 cup of bottled teriyaki during the final step.

Conclusion

One-Pot Sweet & Spicy Sticky Teriyaki Chicken & Rice truly checks every box—it’s easy, delicious, comforting, and customizable. The glossy sauce clings to tender chicken and fluffy rice, while hints of garlic, ginger, and chili make every bite vibrant and crave-worthy.

Whether you’re looking for a weeknight staple, a crowd-pleasing potluck dish, or a meal-prep champion, this recipe has your back. With minimal cleanup and maximum flavor, it’s a must-try for anyone who loves bold, Asian-inspired cooking.

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