One Pot Teriyaki Rice with Chicken & Vegetables (+Instant Pot)
INGREDIENTS
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For the Teriyaki sauce
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1/2 cup low sodium soy sauce (can also use gluten free tamari or coconut aminos for paleo)
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1/3 cup rice wine vinegar (or apple cider vinegar)
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1/3 cup honey
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2 tablespoons Mirin (or dry sherry), optional
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2 teaspoons arrowroot starch (or corn starch)
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1/4 cup water, plus more as needed to thin out sauce
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For the rice and chicken
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2 tablespoons toasted sesame oil
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1 medium boneless skinless chicken breast, cut into cubes
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salt and black pepper, to taste
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2 garlic cloves, minced
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1/2 teaspoon grated or minced ginger
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1/2 cup chopped red bell peppers
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1/2 cup shredded carrots
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1 cup uncooked long grain rice (I used Jasmine) (can also use Brown or Instant Rice*)
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2 1/2 cups low sodium chicken broth (or water)
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1 cup broccoli florets
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1/2 cup frozen shelled Edamame beans, thawed
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Sesame seeds, for garnish
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Chopped green onions, for garnish
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