Teriyaki Chicken One Pot Rice That Can Feed Your Whole Family!

By Aaron and Claire · 45 min

Ingredients

Instructions

1. Rinse the rice 2-3 times, then soak it in cold water for 30 minutes.
2. Mix 2 cups water, chicken bouillon powder, 1/2 tbsp soy sauce, mirin, and hondashi if using, and set aside.
3. Finely chop the garlic, grate about 1 tsp ginger, finely dice the onion, and slice the green onions, keeping whites and greens separate.
4. Combine the teriyaki sauce ingredients (2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tbsp sugar) and set aside.
5. Heat the oil in a large pot over medium-high heat. Season the chicken skin-side down with a pinch of salt and sear 3 minutes until the bottom is golden brown. Flip and sear the other side 3 more minutes until nicely browned. If there is too much fat, pour off some, leaving a little in the pot.
6. Lower the heat to medium-low. Add the garlic, ginger and teriyaki sauce, and cook 2 to 3 minutes, turning the chicken occasionally, until evenly glazed. Remove the chicken and set aside, reserving a few tablespoons of sauce.
7. In the same pot, add the onion and white parts of the green onions and sauté 2 minutes until fragrant.
8. Add the drained rice and stir gently for 1 minute so every grain is coated in oil.
9. Pour in the seasoned water, bring to a boil, stirring occasionally and scraping the bottom of the pot.
10. Reduce heat to low, return the chicken and its juices, cover, and simmer 15 minutes. Turn off the heat and let it steam covered for 10 more minutes without lifting the lid.
11. Remove the chicken. Stir the green onion greens and a pat of butter into the rice. Return the chicken and brush it with the reserved sauce. Optionally torch the chicken briefly for a charred flavour, then serve hot.

Summarized from Aaron and Claire's video. Watch it for the details.

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