Description
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:
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500 g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
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2 tablespoons soy sauce
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1 tablespoon sesame oil
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1 tablespoon cornstarch
For the Teriyaki Sauce:
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1/3 cup low-sodium soy sauce
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1/4 cup honey
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2 tablespoons brown sugar
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1 tablespoon rice vinegar
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1 tablespoon hoisin sauce
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1 teaspoon grated fresh ginger
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2 cloves garlic, minced
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1/2 teaspoon red chili flakes (adjust to taste)
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1 teaspoon cornstarch + 1 tablespoon water (for slurry)
For the Rice & Vegetables:
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1 cup jasmine rice (uncooked), rinsed thoroughly
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2 cups low-sodium chicken broth
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1 cup broccoli florets (optional but recommended)
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1/2 cup shredded carrots
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1/2 small red bell pepper, diced
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2 green onions, sliced (for garnish)
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1 tablespoon sesame seeds (for garnish)
Instructions
Let’s cook this in just one pot. Here’s a step-by-step breakdown to help you nail every stage:
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.
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.
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.
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.
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.
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.
Sprinkle sesame seeds and green onions over the top. Serve hot straight from the pot for maximum flavor and coziness!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, One-Pot Meals
- Method: Stovetop
- Cuisine: Asian-Inspired, Fusion
Nutrition
- Serving Size: 1 generous portion
- Calories: ~450 kcal
- Sugar: 15 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg