One Pot Chicken Teriyaki With Rice

Ingredients

 tablespoon olive oil

2 chicken breasts, sliced

salt, to taste

pepper, to taste

2 cloves garlic, minced

1 tablespoon ginger, minced

2 cups water, Plus 1/4 cup (60 ml) (480 mL)

1 cup white rice, rinsed(200 g)

½ cup soy sauce (120 mL)

1 tablespoon rice vinegar

¼ cup honey (85 g)

2 tablespoons sriracha

1 tablespoon cornstarch

1 cup broccoli (150 g)

1 cup carrot (120 g)

½ red bell pepper

Method of Preparation

Heat olive oil in a large nonstick pot on medium heat.

Add chicken, season with salt and pepper, and sauté for 8 minutes

Add garlic and ginger, sauté for 2 minutes until fragrant.

Add 2 cups (480 ml) of water and the rice and stir.

Cover the pot and bring water to a boil.

Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.

Add broccoli, carrots, and peppers. Stir to combine.

Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.

Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).