Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1.5 cups Jasmine rice, thoroughly rinsed
- 2 cups low-sodium chicken broth
- 1/2 cup high-quality teriyaki sauce
- 2 tablespoons vegetable oil
- 1 cup frozen peas and carrots
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken pieces lightly with salt and pepper. Add the chicken to the pot and sear until browned on all sides, about 5-6 minutes. You do not need to cook the chicken all the way through at this stage; just focus on getting a nice golden color for maximum flavor.
- Push the chicken to one side of the pot and add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Add the rinsed Jasmine rice to the pot and stir it around for 1 minute to lightly toast the grains. This prevents the rice from becoming mushy and adds a subtle nutty aroma to the final dish.
- Pour in the chicken broth and the teriyaki sauce. Stir well, scraping the bottom of the pan to release any browned bits. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15 to 18 minutes. Do not lift the lid during this time, as the steam is essential for creating fluffy rice.
- Quickly lift the lid and scatter the frozen peas and carrots over the top of the rice. Replace the lid and let it sit off the heat for 5 minutes. The residual heat will perfectly steam the vegetables and allow the rice to finish absorbing any remaining moisture. Use a fork to gently fluff the rice, mixing the chicken and vegetables throughout.
- Transfer the mixture to a large serving bowl or plate it individually. Sprinkle generously with sliced green onions and sesame seeds. Serve immediately while hot and fluffy.
- Cook Time: 40 minutes