One-Pot Teriyaki Chicken Rice

One-pot teriyaki chicken rice is a versatile recipe you can use any time you need a simple, satisfying meal. This recipe is built around using raw rice and fresh chicken thighs in a single pot, so the rice soaks up the teriyaki flavors while the chicken cooks. It’s designed for cooks who want clear steps and reliable results — useful for anyone looking to make a wholesome, complete dinner in one pot.

Teriyaki chicken fried rice bowls (with broccoli, carrots, peppers) topped with scallions/sesame seeds, held by a hand, with garnishes and gold forks in the background.

Why did my rice turn out too wet or mushy?

Teriyaki sauce adds liquid and sugar, so reduce water slightly compared to plain rice. If rice is already wet, let it sit uncovered for 5–10 minutes.

Can I use chicken breast instead of chicken thighs?

Thighs are juicier and more forgiving. Breast can dry out; reduce cooking time slightly if used.

My rice cooker cooks very hot. How can I prevent burning?

Lightly grease the bottom and lay chicken flat. Let rice rest 5 minutes after cooking to avoid sticking.

Can I make this recipe ahead of time?

Store in airtight container up to 3 days. Reheat with 1–2 tablespoons of water, covered.

Can I use bottled teriyaki sauce?

Dilute with 1–2 tablespoons water; adjust sugar as needed. Homemade sauce gives better control.

What vegetables work best?

Firm vegetables (carrots, broccoli stems, bell peppers) hold up. Quick-cooking vegetables (peas, corn, spinach) are best added after cooking.

Common Mistakes & How to Fix Them

Rice bland: Fluff and mix sauce from bottom.
Chicken skin too dark: Brown before adding sauce.
Rice undercooked: Avoid opening lid during cooking.

One-Pot Teriyaki Chicken Rice

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 3 people

Course: Main Course

Cuisine: Japanese

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup uncooked **short-grain or medium-grain rice** about 180 g
10 –16 oz boneless skin-on chicken thighs (about 450 g)
2/3 cup water 160 ml
1 teaspoon neutral oil canola or vegetable
1/4 medium onion thinly sliced (optional but recommended)
1 –2 cups vegetables such as broccoli florets, carrots, or frozen peas (optional)

Teriyaki Sauce (Homemade)

2 tablespoons soy sauce regular, not low-sodium for best flavor
1 tablespoon mirin or substitute: 1 tbsp dry sherry + 1/2 tsp sugar
1 tablespoon sugar white or light brown
1 tablespoon honey optional, adds shine and mild sweetness
2 tablespoons water

For Serving (Optional)

Sesame seeds
Sliced green onions
Soft-boiled or fried egg

Method

Step 1: Rinse and Measure the Rice

Rinse the rice under cold water until the water runs mostly clear. This removes excess starch and prevents gummy rice.
Add the rinsed rice to your pot or rice cooker. Pour in **2/3 cup water**, slightly less than usual to account for the teriyaki sauce.

Step 2: Make the Teriyaki Sauce

In a small bowl, stir together soy sauce, mirin, sugar, honey, and water. Set aside.

Step 3: Brown the Chicken

Heat 1 teaspoon oil in a skillet or directly in your rice cooker insert if stovetop-safe. Place chicken thighs **skin-side down** over medium heat.
Cook 4–5 minutes until the skin is golden. Flip and cook another 2 minutes. Chicken does not need to be fully cooked at this stage.

Step 4: Assemble the One-Pot Rice

Lay the browned chicken thighs on top of the uncooked rice. Spoon the teriyaki sauce evenly over the chicken and rice.
Scatter onion slices and firm vegetables around the chicken.

Step 5: Cook

Rice Cooker:** Use the regular “white rice” setting.
Stovetop:** Cover, bring to a gentle simmer, then reduce to low and cook for 15–18 minutes. Do not open the lid.
After cooking, turn off the heat and let the pot rest covered for 5 minutes.

Step 6: Finish and Serve

Transfer the cooked chicken to a cutting board and slice it across the grain (or slice directly in the pot if you prefer). Gently fluff the rice, mixing in any sauce pooled at the bottom, then return the sliced chicken to the pot. Finish with sesame seeds and sliced green onions before serving.

Notes

Always reduce the rice water slightly when cooking rice with sauce.
Chicken thighs are forgiving and stay juicy even if slightly overcooked.
If your rice cooker runs hot, check doneness early to avoid crispy bottom rice.
For deeper color, you can add 1/2 teaspoon dark soy sauce if you have it. Note: dark soy (老抽) is not stocked in every U.S. supermarket. If you can’t find it, substitute with 1/4 teaspoon molasses, a small dash of Worcestershire sauce, or a tiny pinch (1/8 tsp) of balsamic vinegar.