Schedule a Visit 855-965-2212

Nutritional Tips Nutritional Recipes Ask Our Nutritionist COA Nutritionist
Selecting Childcare Mind & Body Matters Safety & Security How We Do It Always Close By FAQ Testimonials Our Tuition Engagement/Partnering Military Resources
Just Read Nutrition Fitness Infant Toddler Preschool Pre-K Kingdergarten Grades 1-5 School Age Summer Camp Enrichment Programs Designated Learning Areas Assessments
Infant Toddler Preschool Kindergarten Summer Camp School Age Playground Link Parent Reflections Be The Best
Enroll Online Mind & Body Matters Star Curriculum Just Read Program Nutrition Program Fitness Program Apple A Day Blog Meet Bentley Bentley in Action Bentley Gallery Bentley Games Bentley Books Traveling Bentley Monthly Menu School Events Newsletter Parent Referal Childcare Tax Credit Emergency Alerts
logo

Contact Us Today: (855) 965-2212

855 965 2212

Nutritional Recipes

One Pot Teriyaki Chicken

Written by COA Nutrition Team On June 15, 2017

One Pot Teriyaki Rice with Chicken and Vegetables makes the perfect easy weeknight meal. Best of all, everything cooks up in only ONE pan in just 30 minutes.

INGREDIENTS:

For the Teriyaki sauce

  • 1/2-cup low sodium soy sauce
  • 1/3-cup rice vinegar (or apple cider vinegar)
  • 1/3-cup honey
  • 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
  • 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 long grain rice (can also use Brown or Instant Rice*)
  • 2 1/2 cups low sodium chicken broth (or water)
  • 1-cup broccoli florets
  • 1/2 cup frozen shelled Edamame beans, thawed
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

DIRECTIONS:

(For Instant Pot)

  1. Press the sauté button and preheat 2 minutes.
  2. Whisk together the soy sauce, vinegar, honey, a couple spoons of water and starch. Slowly whisk in water and bring to a boil, until thickened. Transfer to a heat safe bowl.
  3. Wipe down the pot with a damp cloth. Heat oil and sauté chicken for 2-3 minutes, until lightly browned. Add the garlic and ginger and cook for another minutes. Add the bell peppers, carrots and broccoli. Pour in 3/4 of the sauce, the rice and chicken broth.
  4. Place the lid on, and lock it, setting the valve to sealing.
  5. Press MANUAL high pressure and set for 10 minutes. Allow the Instant Pot to release naturally for about 15 minutes.
  6. Remove the lid carefully and sprinkle with sesame seeds and green onions, if desired. Drizzle with remaining sauce and serve immediately.

Notes: *You can also use Instant Rice – adjust covered cooking time to 5-10 minutes, or until rice is tender.

 

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Shop & Prep Once A Week

Pick one day a week and do the bulk -- if not all -- of your shopping and pre-cooking on that day. It might sound like a big time commitment, but doing everything at once means you only have to preheat the oven once, chop your meats and veggies once and clean your kitchen once. For instance, to chop all of the ingredients for one meal, it takes about 10 minutes. However, to chop all of your ingredients for 15 meals at once, it takes about 40 minutes. That’s a huge time saver!

Love This?


Get COA posts delivered to your inbox