Pin This one-pot teriyaki chicken and sweet potato rice combines tender chicken pieces with fluffy rice and sweet potatoes, all coated in a delicious homemade teriyaki sauce. It's the perfect weeknight solution when you want something nutritious yet comforting without spending hours in the kitchen or cleaning up multiple pots and pans.
I created this recipe during a particularly busy month when my family needed quick but nutritious meals. Now it's in our regular rotation because everyone from my picky teenager to my spouse requests it at least twice a month.
Ingredients
- Boneless skinless chicken thighs cut into pieces: provide more flavor and stay juicier than breast meat in this dish
- Sweet potatoes: add natural sweetness and beautiful color while providing excellent nutrition
- Red bell pepper: brings vibrant color and a touch of sweetness that complements the teriyaki sauce
- Spring onions: offer mild onion flavor without overpowering the dish use both white and green parts for different purposes
- Fresh ginger and garlic: create an aromatic foundation essential for authentic Asian inspired flavors
- Long grain white rice: keeps the texture perfect and absorbs the flavors beautifully
- Low sodium soy sauce: forms the base of our teriyaki sauce allowing you to control the saltiness
- Honey or maple syrup: balances the savory elements with necessary sweetness
- Rice vinegar: adds brightness and acidity to cut through the richness
- Sesame oil: provides that distinctive nutty flavor that makes teriyaki dishes special
Instructions
- Sear the Chicken:
- Heat sesame oil in a large deep skillet over medium high heat until shimmering. Add chicken pieces without overcrowding and cook for 3 to 4 minutes until golden brown on the outside but not fully cooked through. The browning creates flavor compounds that will infuse the entire dish. Remove chicken to a plate and set aside.
- Build the Aromatic Base:
- Add sweet potatoes red bell pepper white parts of spring onions garlic and ginger to the same pot. Sauté for 3 to 4 minutes stirring frequently to prevent burning. The vegetables should soften slightly and release their fragrant aromas filling your kitchen. This step builds the foundation of flavors for the entire dish.
- Combine Rice and Liquids:
- Add the thoroughly rinsed rice to the vegetable mixture and stir to coat each grain with the flavors in the pot. Return the partially cooked chicken to the pot. Pour in the chicken broth ensuring it covers all ingredients evenly. The liquid should just barely cover everything.
- Create and Add Sauce:
- In a separate bowl whisk together soy sauce honey rice vinegar and the cornstarch slurry until completely smooth with no lumps. Pour this mixture evenly over the contents of the pot and gently stir to incorporate. This homemade teriyaki sauce will thicken as it cooks and coat every component of the dish.
- Simmer to Perfection:
- Bring the mixture to a gentle boil then immediately reduce heat to low. Cover tightly with a lid and allow to simmer undisturbed for 20 to 25 minutes. This slow cooking process allows the rice to absorb the flavorful liquid while the sweet potatoes and chicken cook through to tender perfection.
- Rest and Fluff:
- Remove the pot from heat while keeping the lid on. Allow everything to rest for 5 minutes which helps the rice finish steaming and the flavors to settle. Then remove the lid and gently fluff with a fork separating the rice grains without mashing the sweet potatoes.
Pin The sweet potatoes are truly the secret star of this dish. While most teriyaki rice dishes use carrots I discovered that sweet potatoes add a wonderful creamy texture and natural sweetness that balances the savory soy sauce perfectly. My family was skeptical at first but now they agree it wouldnt be the same without them.
This dish actually improves overnight as the flavors meld together making it perfect for meal prep. Store leftovers in airtight containers in the refrigerator for up to 4 days. When reheating add a tablespoon of water before microwaving to restore moisture or reheat in a covered skillet on low heat. The teriyaki sauce helps keep the dish from drying out during reheating making it one of those rare meals that tastes almost better the next day.
Easy Substitutions
This recipe is incredibly versatile and adapts well to what you have on hand. Chicken breasts can replace thighs though they may be slightly drier. Brown rice works beautifully but requires about 15 minutes additional cooking time and a quarter cup more liquid. Butternut squash makes an excellent substitute for sweet potatoes with a similar texture and sweetness profile. For a vegetarian version replace chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth. The flavor profile remains delicious with any of these adaptations.
Serving Suggestions
Serve this one pot meal in wide shallow bowls to showcase all the colorful ingredients. A sprinkle of toasted sesame seeds and fresh green onions not only adds visual appeal but also provides textural contrast and fresh flavor. For a complete Asian inspired meal pair with a simple cucumber salad dressed with rice vinegar and sesame oil. If you enjoy heat serve with sriracha or chili garlic sauce on the side allowing each person to adjust spiciness to their preference.
Seasonal Adaptations
Winter version substitute butternut squash for sweet potatoes and add a pinch of warming five spice powder. Spring adaptation incorporate sugar snap peas and asparagus during the last 5 minutes of cooking. Summer twist add diced zucchini and fresh corn kernels with the bell pepper.
Success Stories
Many readers have shared how this recipe has become their go to for busy weeknights. One mother of three mentioned that her entire family cleans their plates without complaints about vegetables a rare victory in her household. Another cook with limited kitchen experience called this her first truly successful homemade Asian inspired dish that rivaled takeout. The combination of simple technique with big flavor makes this accessible to cooks of all skill levels.
Pin For even more flavor toast the rice in a teaspoon of oil before adding liquid creating nuttier tasting grains that absorb sauce beautifully. Cut all ingredients to similar sizes to ensure even cooking throughout the dish. The sweet potatoes should be diced into approximately half inch cubes.
Recipe Q&A
- → Can chicken breasts be used instead of thighs?
Yes, chicken breasts can be used. Cut them into similar-sized pieces and follow the same instructions. Keep an eye on cooking time to avoid drying out the meat.
- → How can I make this dish vegetarian?
Swap the chicken for cubed firm tofu and use vegetable broth. The tofu will soak up the flavors of the teriyaki glaze and complement the vegetables well.
- → What rice is best to use?
Long-grain white rice works well, staying fluffy and separate. You can substitute with brown rice or jasmine rice, but adjust liquid and cook time as needed.
- → Is there a way to make it gluten-free?
Yes, use tamari or certified gluten-free soy sauce in place of regular soy sauce. Always check ingredient labels to be sure.
- → Can extra vegetables be added?
Absolutely! Snap peas, broccoli, or carrots are great additions. Add them with the other vegetables for extra texture and flavor.
- → What can I use instead of honey?
Maple syrup is a great alternative and gives a subtle sweetness that works well in teriyaki sauce.