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

  • 2018 minutes
  • Serves 3 to 4


1/3 cup

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

1/4 cup

rice wine vinegar (or apple cider vinegar)

1/4 cup


1 1/2 tbsp

Mirin (or dry sherry), optional

1 tsp

arrowroot starch (or corn starch)

3 tbsp

water, plus more as needed to thin out sauce

1 1/2 tbsp

toasted sesame oil (or olive oil)


medium boneless skinless chicken breast, cut into cubes

salt and black pepper,


garlic cloves, minced

1/2 tsp

grated or minced ginger

1/3 cup

chopped red bell peppers

1/3 cup

shredded carrots

1 1/2 cups

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

1 1/4 cups

water (only 1 cup water if cooking in the Instant Pot)

1 cup

broccoli florets

1/3 cup

frozen shelled Edamame beans, thawed

Sesame seeds, for garnish

Chopped green onions, for garnish

1 person Recommend This Recipe