Start by heating the olive oil in a large skillet over medium-high heat. Once hot, season the cubed chicken with salt and pepper before adding it to the skillet. You want to cook the chicken just enough to brown the outside, about 1 to 2 minutes. It will finish cooking later in the broth.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Be careful not to let it burn, as this can impart a bitter taste.
Next, pour in the slow-sodium chicken broth, rinsed rice, sliced carrots, teriyaki sauce, and low-sodium soy sauce. Stir everything together to combine well.
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium and cover the skillet with a tight-fitting lid. This will help trap the steam and ensure the rice cooks perfectly.
Cook the covered mixture for about 15 minutes. After about 10 minutes, reduce the heat to a simmer and stir occasionally to prevent sticking. You’re looking for the rice to absorb most of the liquid.
Once the rice is tender, carefully add the broccoli florets on top. Cover the skillet again and let it cook for an additional 5 minutes or until the broccoli is tender but still vibrant green.
Remove the skillet from heat and sprinkle with sliced green onions. If you’re using sesame oil, drizzle it over the top for an added layer of flavor.
For an optional touch, you can drizzle more teriyaki sauce on top or season with additional salt and pepper to taste.
Serve warm, either straight from the skillet or in bowls. Enjoy your One Pan Teriyaki Chicken and Rice!
