Gina is the author of the food blog, Running to the Kitchen where she shares healthy, whole food recipes in a fun, approachable way. She works full time as a consultant in higher education. When not in the kitchen, she enjoys CrossFit, r...
A chicken teriyaki recipe that’s easier and faster than ordering in
There's really not a ton to say about a one-pan meal. Everyone loves them, and they're super simple to make. And when they're based on one of the absolute classic Chinese takeout meals, they're even better.
When you think about rice dishes, you probably think you need separate pots and pans and are left to clean up one big mess. This dish proves that's not necessary. Everything gets cooked together and finished under the broiler for a sticky, sweet, teriyaki-flavored chicken dish complete with the pineapple rice you love from the local Chinese joint. It's a crowd-pleaser, for sure.
One-pan teriyaki chicken with pineapple rice recipe
1 (20-ounce) can crushed pineapple, juice strained but reserved
3 cups pineapple juice-water mixture (see directions)
1 tablespoon extra-virgin olive oil
1/4 cup low-sodium soy sauce
3 tablespoons apple cider vinegar
2 tablespoons sugar
1 large garlic clove, minced
1 tablespoon minced ginger
2 teaspoons cornstarch
1 teaspoon Sriracha sauce
Freshly ground black pepper
Chopped green onions, for garnish
In a small bowl, whisk together the soy sauce, vinegar, sugar, garlic, ginger, cornstarch, Sriracha sauce and black pepper.
To another bowl, add the chicken and 1/3 of the sauce, toss to coat, and set aside.
To a large skillet over medium-high heat, add the olive oil. Once the oil is hot, place the chicken in the pan, and brown 1 side for about 3 – 4 minutes. Flip the chicken over, and add the rice and strained pineapple to the skillet.
Combine the strained pineapple juice with water until you have 3 cups of liquid. Add the liquid to the skillet, and toss everything together. Bring to a boil, then reduce the heat to low, cover, and let simmer until the rice is mostly cooked through and the liquid is almost gone, about 30 minutes.
Heat the oven to high broil. Remove the lid from the skillet, add the remaining sauce, toss to combine, and place the skillet under the broiler for 2 – 3 minutes, until the top of the chicken is browned and the rice starts to brown and crisp on the edges.
Remove the skillet from the oven, and garnish with chopped green onions.