One-Pot Teriyaki Chicken Sweet Potato (Print)

Tender chicken with sweet potatoes and rice glazed in teriyaki sauce, cooked together for an easy, vibrant meal.

# Ingredients:

→ Proteins

01 - 1.1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (approximately 400g)
03 - 1 red bell pepper, diced
04 - 3 spring onions, thinly sliced (whites and greens separated)
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated

→ Rice

07 - 1 cup long-grain white rice, rinsed

→ Teriyaki Sauce

08 - 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
09 - 2 tablespoons honey or maple syrup
10 - 2 tablespoons rice vinegar
11 - 1 tablespoon sesame oil
12 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

→ Liquids

13 - 2 cups low-sodium chicken broth or water

→ Garnish (Optional)

14 - 1 tablespoon toasted sesame seeds
15 - Reserved sliced spring onion greens

# Instructions:

01 - Heat 1 tablespoon sesame oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces and sear for 3–4 minutes until lightly browned. Remove chicken from the pot and set aside.
02 - In the same pot, add the diced sweet potatoes, red bell pepper, white parts of the spring onions, minced garlic, and grated ginger. Sauté for 3–4 minutes until fragrant.
03 - Stir in the rinsed rice and the seared chicken. Pour in the chicken broth.
04 - In a separate bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch slurry until smooth. Add this mixture to the pot and stir to combine thoroughly.
05 - Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20–25 minutes, or until the rice and sweet potatoes are tender and the liquid has been absorbed.
06 - Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the contents gently with a fork.
07 - Garnish with toasted sesame seeds and the reserved sliced spring onion greens before serving.

# Pro Tips:

01 -
  • Ready in under an hour from start to finish
  • Uses simple ingredients you likely have on hand
  • Perfect balance of protein carbs and vegetables in one pot
  • Minimal cleanup with the one pot approach
02 -
  • Perfect for meal prep and stays delicious for up to 4 days in the refrigerator
  • Complete balanced meal with protein carbs and vegetables in every bite
  • Naturally dairy free and easily made gluten free with tamari
03 -
  • For even more flavor toast the rice in a teaspoon of oil before adding liquid creating nuttier tasting grains that absorb sauce beautifully.
  • Cut all ingredients to similar sizes to ensure even cooking throughout the dish. The sweet potatoes should be diced into approximately half inch cubes so they cook in the same time as the rice.
  • If your sauce seems too thin after cooking remove the lid and simmer for an additional 2 to 3 minutes to reduce the liquid. This rarely happens but can occur if your vegetables release extra moisture.
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