One Pot Teriyaki Chicken

It’s that time of year again – baseball playoffs, swim team, end of school activities, theater camps……and everything in between for us and the kids. Because we have been so busy on a regular basis, we’ve been relying more and more on takeout and fast food. I don’t know about you, but there’s only so much of that kind of food that my body can handle. But there just aren’t enough hours to get it all done, and make a healthy dinner…..or is there?

Over the last few weeks, I’ve been struggling to keep a balance between giving my kids a decent meal, and finding the time to come up with a quick meal that fits into our crazy schedule. And to top it off, I have to make sure it is something that Liam can & will actually eat. Sounds like fun, doesn’t it? So I scoured the internet, and found some really great ideas that I could alter a bit to it our family’s needs.

So that’s when I came up with this, a tried and true favorite, that I tweaked a little bit to make it work for us….

The wonderful thing about this recipe, is that it is so easy to to make substituions that work for your family. And for my fellow allergy parents, this recipe is dairy free, nut free, and gluten free. Another great thing? It’s easy to make ahead & store in the freezer for those especially busy nights.

One Pot Teriyaki Chicken

Preparation 0:10 2018-06-24T00:10:00+00:00
Cook Time 0:10 2018-06-24T00:10:00+00:00
Total Time 0:20 2018-06-24T00:20:00+00:00
Serves 4     adjust servings


  • 2 boneless skinless chicken breasts, cubed
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 large carrot, shredded or chopped
  • 1 cup frozen peas
  • 1 1/2 cups instant rice
  • 1 teaspoon fresh minced ginger
  • 1 tablespoon canola oil
  • 2 teaspoons fresh minced garlic
  • 1 1/2 cups low sodium chicken broth
  • 1/4 cup honey
  • 1/2 cup low sodium soy sauce
  • 1 tablespoon vinegar


  1. In a large skillet, heat oil over medium high heat. Add chicken and cook until browned on the outside, about 2 minutes.
  2. Add peppers and cook 3-4 minutes until crisp-tender. Add carrots, ginger and garlic and cook 1 more minute, stirring.
  3. Add rice, broth, honey, soy sauce, vinegar and peas and bring to a simmer over medium high heat. Cover, reduce the heat and cook for 3-4 minutes until rice is tender. Let sit, covered for 3-4 minutes before serving.


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 598kcal Calories from fat 75
% Daily Value
Total Fat 8g 12%
Saturated Fat 1g 5%
Transfat 0g
Cholesterol 99mg 33%
Sodium 1287mg 54%
Carbohydrate 87g 29%
Dietary Fiber 3g 12%
Sugars 21g
Protein 42g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

I think in the last month, we’ve made this meal 6 times because even the kids love it! They ask for it as least once a week. Trust me you can’t go wrong with this one. Try it out, and let me know what you think of this family friendly, easy to prepare meal!

1 Comment

  • Reply
    Leora E
    February 7, 2018 at 12:54 pm

    Yummy. I would love to try this, will probably go the crockpot route though !!

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