Chicken Teriyaki One-Pot Meal is one of the simple and quick chicken recipe . The flavor lies in the Teriyaki sauce.
It’s raining these days and I am sitting on my couch, compiling my chicken teriyaki one-pot meal which I prepared yesterday, while enjoying my coffee. No need to say that rainy days are lazy days, when you just wanna sit, relax and do nothing. And I must confess that I try to take shortcuts to cook my dinner or lunch in such situations. Most of the time I either prepare some sandwiches or some easy non complicated meals. I have tried out Teriyaki chicken many times in Chinese restaurants , but never got a chance to prepare at home. Was thinking that it must be some complicated recipe, but I was wrong. I did research on google and learned a lot about Teriyaki chicken. It is one of the simple and quick chicken recipe which can be made and served with rice or noodles. The main flavor lies in the Teriyaki sauce which should be perfect. I have adapted this recipe from Jen’s blog and did some changes to suit my tastebuds.
And since it was a lazy rainy day yesterday too, I quickly fried some veggies. Prepared rice in my pressure cooker and made Teriyaki chicken. Just assembled rice, veggies and chicken, and there.. my lunch was all ready. Though I like rice in my one pot meals, you can replace with noodles or fried rice too. If you have any leftover Teriyaki sauce, refrigerate it, and while using , just warm it and drizzle on the chicken.
Preparation time:10 Minutes
Cooking Time: 35 Minutes
Serves : 3
- 3 Chicken Breasts(Boneless , Skinless)
- 1 Tablespoon Corn Starch Dissolved in 1 Tablespoon cold water
- 2 Cups Chopped veggies of your choice (I used bell peppers and brocolli)
- Steamed rice(either white or brown)
- 1 Tablespoon oil + little extra for greasing the pan
Ingredients for Teriyaki Sauce :
- 2 Tablespoons Brown Sugar
- 1/2 Cup Honey (I used raw honey, but normal honey can be used)
- 1/4 Cup soy sauce
- 1 Tablespoon Hot Sauce
- 3 Cloves Garlic , either minced or grated
- 1 Teaspoon Grated ginger
- 1 Teaspoon Black Pepper Powder
- 1/2 Cup Water
Clean the chicken breasts well and pat them dry. Brush a baking pan with some oil and arrange these chicken breasts on top.
Combine sauce ingredients together in a saucepan.Mix well. Let it boil on medium high heat. Once it boils, switch off the heat and add corn starch paste. Mix well. You will see the sauce getting thickened instantly. Keep the pan aside.
Pour half of the sauce over chicken breasts, cover with aluminium foil and bake at 400 degree Fahrenheit preheated oven for 25 minutes. You will see some juices released from chicken after they are baked. You can either use it in your one pot meal for extra taste, or refrigerate it and can use it for making soup.
In the meantime, Fry the veggies with a tablespoon of oil in a pan. Sprinkle some pepper powder while frying. Cover and let them fry on medium heat for 7-8 minutes.
Keep them aside.
Steam the rice as per instructions and keep it ready. I cooked my rice in the pressure cooker.
Let the baked breasts stand for a few minutes , and then cut them into thick strips , either vertically or horizontally.
Now take a ladle full of rice and place it in the bowls. Add some cooked veggies on top and finally, place baked teriyaki chicken pieces on top . Drizzle some of the remaining sauce on top.
This recipe has also been published on Archana’s Kitchen.