Teriyaki Chicken and Rice

You can never have too many Japanese recipes, so give Teriyaki Chicken and Rice a try. This recipe makes 6 servings with 275 calories, 13g of protein, and 5g of fat each. For $1.08 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 249 would say it hit the spot. This recipe from Dessert Now Dinner Later requires peas and carrots, low sodium soy sauce, garlic, and salt and pepper. It works best as a side dish, and is done in around 45 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 68%. Try Teriyaki Chicken and Rice, Chicken teriyaki rice, and Teriyaki Chicken Rice Bowl for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine rice, water, and butter in a saucepan. Bring to a boil. Reduce heat and cover. Simmer 10 to 12 minutes or until water is absorbed. Alternately follow the box directions for cooking the rice in the microwave. Keep warm.Meanwhile, place frozen peas and carrots in a pot with just enough water to cover the vegetables. Simmer for 6 to 7 minutes or until tender.While rice and vegetables are cooking, heat the sesame oil in a large skillet. Add garlic and stir until fragrant; 30 seconds. Add cubed chicken and cook until lightly brown and cooked all the way through.Drain peas and carrots of any excess water, then add the vegetables and cooked rice to the skillet with the cooked chicken. Add brown sugar, soy sauce, and ginger to the pot. Stir and let simmer until the rice absorbs most of the sauce; about 3 to 5 minutes. Season with salt and pepper to taste. Serve hot.

 

Step by step:

1. Combine rice, water, and butter in a saucepan. Bring to a boil. Reduce heat and cover. Simmer 10 to 12 minutes or until water is absorbed. Alternately follow the box directions for cooking the rice in the microwave. Keep warm.Meanwhile, place frozen peas and carrots in a pot with just enough water to cover the vegetables. Simmer for 6 to 7 minutes or until tender.While rice and vegetables are cooking, heat the sesame oil in a large skillet.

2. Add garlic and stir until fragrant; 30 seconds.

3. Add cubed chicken and cook until lightly brown and cooked all the way through.

4. Drain peas and carrots of any excess water, then add the vegetables and cooked rice to the skillet with the cooked chicken.

5. Add brown sugar, soy sauce, and ginger to the pot. Stir and let simmer until the rice absorbs most of the sauce; about 3 to 5 minutes. Season with salt and pepper to taste.

6. Serve hot.

Nutrition Information:

covered percent of daily need