One-pot teriyaki ground chicken and rice
Ground chicken, rice and broccoli cooked together in one pot with a homemade teriyaki glaze, sweet and savory with only one pot to wash.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.43 a serving
- 520 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb ground chicken
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1½ cups jasmine rice, rinsed
- 2 cups chicken broth
- 2 tbsp mirin
- 2 cups frozen broccoli
- 2 stalks green onions, sliced
- 1 tsp sesame seeds (optional)
From your pantry
- 1 tbsp vegetable oil
- ¼ cup soy sauce, divided
- 2 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsp water
Each serving has about 520 calories, 28 g protein, 72 g carbs and 13 g fat, and costs about $2.43 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ground chicken? Ground turkey works.
- No jasmine rice? Long-grain white rice or basmati rice works.
- No chicken broth? Vegetable broth or bone broth works.
- No frozen broccoli? Broccoli works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large pot with a lid over medium-high. Add the chicken, let it sit 2 minutes, then break it up and cook 5 minutes more, until no pink remains.
Medium-high heatTimer: 7 min
Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
Add the garlic and ginger and 30 seconds, then add the rice and stir 1 minute.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heat
Pour in the broth and 2 tablespoons of the soy sauce, turn the heat to high and .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
once, cover, turn the heat to low and cook 15 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 15 min
Dolly’s tip: No peeking. The steam under the lid is what cooks the rice.Meanwhile, the remaining soy sauce, the brown sugar, mirin, cornstarch and water into a .
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Scatter the broccoli over the rice, cover again, and cook 5 minutes more on low, until the rice is tender and the broccoli is hot.
Low heatTimer: 5 min
the , pour it in, and stir over low heat 1 minute, until glossy. Serve with green onions and sesame seeds.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Low heat
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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