ONE POT TERIYAKI RICE WITH CHICKEN AND VEGETABLES

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One Pot Teriyaki Dramatist with Doormat and Vegetables makes the perfect uncomplicated weeknight alimentation. Incomparable of all, everything cooks up in exclusive ONE pan in righteous 30 transactions. Advantageous Fast Pot instructions positive a step-by-step

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Ingredients

For the Teriyaki sauce

• 1/2 cup low sodium soy sauce (can also use gluten free tamari or coconut aminos for paleo)
• 1/3 cup rice wine vinegar (or apple cider vinegar)
• 1/3 cup honey
• 2 tablespoons Mirin (or dry sherry), optional
• 2 teaspoons arrowroot starch (or corn starch)
• 1/4 cup water, plus more as needed to thin out sauce

For the rice and chicken

• 2 tablespoons toasted sesame oil (or olive oil)
• 1 medium boneless skinless chicken breast, cut into cubes
• salt and black pepper, to taste
• 2 garlic cloves, minced
• 1/2 teaspoon grated or minced ginger
• 1/2 cup chopped red bell peppers
• 1/2 cup shredded carrots
• 1 cup uncooked Jasmine rice, rinsed and drained (or other long grained rice)
• 2 cups water (only 1 cup if cooking in the Instant Pot)
• 1 cup broccoli florets
• 1/2 cup frozen shelled Edamame beans, thawed
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions

1. For stovetop method:In a large 12" skillet over medium-high heat, add the soy sauce, vinegar, honey, Mirin and starch and whisk to combine. Slowly whisk in water and bring to a boil until thickened. Transfer to a heat safe bowl.
2. Wipe down the same pan with a damp cloth, then heat sesame oil over medium-high heat. Add the chicken and season with salt and pepper. Cook for 2-3 minutes, stirring until lightly browned.
3. Add the ginger and garlic, stirring for 20 second, or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds.
4. Stir in 3/4 of the sauce, reserving the rest for drizzling at the end. Add the rice and gently stir in the water.
5. Bring to a simmer, then lower heat to medium and cover pan.
6. Cook for 11 minutes, stirring occasionally.
7. Stir in the broccoli and edamame; cover pan and cook for an additional 4-5 minutes, until most of the liquid is absorbed and rice is tender.
8. Remove from heat and drizzle with any remaining teriyaki sauce.
9. Serve hot garnished with with sesame seeds and green onions, if desired.
10. For Instant Pot Method
11. Press the sauté button and preheat 2 minutes.
12. Whisk together the soy sauce, vinegar, honey, Mirin and starch. Slowly whisk in water and bring to a boil, until thickened. Transfer to a heat safe bowl.
13. Rinse and dry the pot. Heat oil, add the chicken and season with salt and pepper. Saute for 2-3 minutes, until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Add the bell peppers, carrots, broccoli and edamame. Pour in 3/4 of the sauce, the rice and only 1 cup of water.
14. Place the lid on, and lock it, setting the valve to sealing.
15. Press MANUAL high pressure and set for 5 minutes. Using a long wooden spoon, push the release lever over to venting and allow the pressure cooker to quick release for 10 minutes and until all the steam has released.
16. Remove the lid carefully and sprinkle with sesame seeds and green onions, if desired. Drizzle with remaining sauce and serve immediately.