One Pot Teriyaki Chicken, Rice and Vegetables

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• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• 2 each boneless, skinless chicken breasts, cubed (about 1 lb)
  Ingredient note

  Source: 2 boneless, skinless chicken breasts, cubed (about 1 lb)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt
• As Needed Black pepper
  Ingredient note

  Source seasoning: Pepper
• ½ each red bell pepper (chopped)
  Ingredient note

  Source: ½ red bell pepper (chopped)
• ½ each green bell pepper (chopped)
  Ingredient note

  Source: ½ green bell pepper (chopped)
• 1 cup matchstick carrots
  Ingredient note

  Source: 1 cup matchstick carrots
• 3 cloves garlic (finely minced)
  Ingredient note

  Source: 3 cloves garlic (finely minced)
• 1 teaspoon fresh minced ginger
  Ingredient note

  Source: 1 teaspoon fresh minced ginger
• 2¾ cups low-sodium chicken broth (plus more if needed)
  Ingredient note

  Source: 2¾ cups low-sodium chicken broth (plus more if needed)
• 1 cup long-grain white rice (rinsed)
  Ingredient note

  Source: 1 cup long-grain white rice (rinsed)
• 1 cup frozen peas
  Ingredient note

  Source: 1 cup frozen peas
• ¼ cup low-sodium soy sauce
  Ingredient note

  Source: ¼ cup low-sodium soy sauce
• 3 tablespoons honey
  Ingredient note

  Source: 3 tablespoons honey
• 1 tablespoon white vinegar
  Ingredient note

  Source: 1 tablespoon white vinegar

1. Heat the oil in a large saucepan over medium-high heat. Season the chicken with salt and pepper. Add to the saucepan and cook about 2 to 3 minutes, until lightly browned on the outside.
2. Add the peppers and cook for 3 to 4 minutes, until crisp-tender. Stir in the carrots, garlic, and ginger, and cook for 1 more minute, stirring continuously.
3. Add the broth, rice, peas, soy sauce, honey, and vinegar and bring to a simmer.
4. Cover, reduce the heat to medium-low, and cook, stirring often, about 12 to 15 minutes, until the rice is al dente. If the liquid is absorbed and the rice is not cooked, add additional broth, ¼ cup at a time, and continue cooking.
5. Season to taste and serve.