Skip to content

Teriyaki Chicken One Pot Rice

Instead of cooking the teriyaki chicken and rice separately, everything is cooked together in one pot, making this meal incredibly easy and flavourful.

The juicy teriyaki chicken, fragrant rice, garlic, ginger, and green onions all cook together to create an amazing depth of flavor with minimal effort.

I have amended the quantities for two people as this has become a regular staple. Also I cannot eat garlic, so have skipped that and the ginger as they usually pair together.

The Spanish spring onions are huge, so we just use those instead of normal onions also.

🍱 INGREDIENTS

Main Ingredients

  • 1 cup long-grain rice (uncooked)
  • 4 boneless, skin-off chicken thighs
  • 5 cloves garlic
  • 1 tsp grated ginger
  • 1/2 yellow onion
  • 1 spring onions (Spanish large) divided
  • 1 tbsp neutral-tasting oil
  • salt, to taste
  • A pat of unsalted butter

Seasoned Water

  • 1 cup of water
  • 1 chicken stock cube
  • 1/2 tbsp soy sauce
  • 1 tbsp mirin
  • Small pinch of hondashi

Teriyaki Sauce

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar
  • I just bought Teriyaki sauce

🍳 INSTRUCTIONS

Step 1: Prep Ingredients

  1. Prepare the rice:

Rinse the rice 2-3 times, then soak it in cold water for 30 minutes. (Soaking is important for stovetop cooking so the rice cooks through evenly).

  1. Season the water:

In a container, combine 1 cup of water, the stock cube, soy sauce and mirin.

  1. Prepare the vegetables:

Finely chop the garlic. Grate the ginger.

Finely dice the yellow onion. Thinly slice the green onions, separating the green and white parts.

4. Make the teriyaki sauce: In a bowl, mix all teriyaki sauce ingredients together and set aside.

Step 2: Make Teriyaki Chicken One Pot Rice

  1. In a large pot, heat oil over medium-high heat. Place chicken skin-side down, season with salt, and sear for 3 minutes or until golden brown. Flip and sear the other side for another 3 minutes.
  2. Reduce heat to medium-low. Add garlic, ginger, and teriyaki sauce. Cook for 2–3 minutes, turning chicken occasionally until glazed.
  3. Remove chicken from the pot and set aside, reserving a few tablespoons of teriyaki sauce for serving.
  4. In the same pot, add the diced onion and white parts of the green onions. Sauté for 2 minutes or until fragrant.
  5. Add drained rice and stir gently for 1 minute until all grains are coated in the oil.
  6. Pour in the seasoned water and bring to a boil, scraping the bottom to prevent sticking.
  7. Once boiling, reduce heat to low. Place chicken and resting juices back into the pot, cover with a lid, and simmer for 15 minutes.
  8. Turn off the heat and let steam, covered, for 10 minutes without opening the lid.
  9. Remove the chicken. Add the reserved green parts of the green onions and a pat of butter to the rice and gently mix.
  10. Return chicken to the pot, brush generously with reserved teriyaki sauce, slice, and serve hot!

Recipe from Aaron & Claire

Posted

12:15 14/09/2026