One Pot Asian Chicken Rice and Vegetables

Georgia Grown


  • 1 ½ pounds boneless chicken thighs or breasts, cut in cubes
  • 1 bottle Chinese Southern Belle Asian Teriyaki Sauce, divided *
  • 2 tablespoons vegetable or canola oil
  • 1 tablespoon sesame oil
  • 1 cup red bell peppers, medium dice
  • ½ cup chopped scallions + ¼ cup for garnish
  • 1 ½ cup rice, preferably Basmati or Jasmine
  • 3 cups chicken broth
  • Salt & pepper
  • 12-ounce bag frozen stir fry vegetables or any vegetables you prefer



  1. Combine ¼ cup of sauce with cubed chicken in a zip top bag.  Refrigerate minimum one hour or up to overnight.
  2. In a shallow wide pan, heat oils over medium high heat.  Drain excess marinade off chicken then add to hot pan, stirring to sear on all sides.
  3. Reduce heat to medium and add peppers and ½ cup scallions.
  4. Cook vegetables, stirring until just wilted.
  5. Add rice and remaining sauce to pan, stirring to coat.
  6. Add chicken broth and salt and pepper.
  7. Bring to a boil then lower to simmer.
  8. Cook mixture for ten minutes then add frozen vegetables on top, cover and cook additional 10 minutes.  Let sit ten minutes before serving.
  9. Sprinkle with scallions and cilantro if desired.
  • Serves 6.