One Pot Teriyaki Rice with Chicken & Vegetables + Video (+Instant Pot)

lifemadesweeter.com

Sara Smith Clement

subheading: FOR THE TERIYAKI SAUCE:

½ cup low sodium soy sauce (can also use gluten free tamari or coconut aminos for paleo)

⅓ cup rice wine vinegar (or apple cider vinegar)

⅓ cup honey

2 tablespoons Mirin (or dry sherry), optional

2 teaspoons arrowroot starch (or corn starch)

¼ cup water, plus more as needed to thin out sauce

subheading: FOR THE RICE AND CHICKEN:

2 tablespoons toasted sesame oil (or olive oil)

1 medium boneless skinless chicken breast, cut into cubes

salt and black pepper, to taste

2 garlic cloves, minced

½ teaspoon grated or minced ginger

½ cup chopped red bell peppers

½ cup shredded carrots

1 cup uncooked Jasmine rice, washed, rinsed and drained thoroughly (or other long grained rice)

2 cups water (only 1 ¼ cups if cooking in the Instant Pot)

½ to 1 cup broccoli florets

½ cup frozen shelled Edamame beans, thawed

Sesame seeds, for garnish

Chopped green onions, for garnish

Directions at lifemadesweeter.com

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