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photo One-Pot Chicken Teriyaki with Vegetables & Rice Recipe | Say Mmm

One-Pot Chicken Teriyaki with Vegetables & Rice

Chicken? Check. Vegetables? Check. All in one pot? Check check. This teriyaki one-pan meal is kid-friendly and easy — what more do you want?
4 Servings - thekitchn.com
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Servings:4  | Calories:700 | Total Fat:20g  | Chol:109mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 20g
31 %
Sat Fat 2g
10 %
Total Carb 81g
27 %
Fiber 5g
20 %
Sugars 28g
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Cholesterol 109mg
36 %
Sodium 2450mg
102 %
Protein 46g
92 %
Calories:
29% Others combined
27% Boneless, skinless chicken breasts
24% Rice
17% Canola oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

4 tablespoons peanut or canola oil, divided
1 large sweet or yellow onion, thinly sliced (about 2 cups)
2 cups broccoli florets, cut into small pieces
3 medium carrots, cut into matchsticks (1 1/2 cups)
2 medium zucchini, cut into 2 inch pieces (1 cup)
1 cup snow peas, trimmed and halved lengthwise
1/2 cup soybean or mung bean sprouts (about 2 ounces)
1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup plus 3 tablespoons low-sodium chicken broth, divided
1/2 cup reduced-sodium soy sauce or tamari
1/4 cup mirin or rice wine
3 tablespoons packed brown sugar
2 tablespoons honey
1 tablespoon grated or minced peeled fresh ginger
3 small cloves garlic, grated or minced (about 1 tablespoon)
2 tablespoons cornstarch
3 cups cooked rice

Directions : View recipe directions on thekitchn.com
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