Teriyaki Chicken And Rice
Juicy teriyaki chicken breast served over flavorful rice, combining savory soy and garlic with a sweet glaze, perfect for a quick, satisfying meal.
Ingredients
Instructions
- In a small Ziploc bag, combine 2 tablespoons chicken broth, soy sauce, sugar, vegetable oil, minced garlic, and chicken, then seal the bag.
- Refrigerate for 1 hour to marinate.
- Remove chicken from marinade and set marinade aside.
- Broil chicken for 12 minutes or until juices run clear, turning once.
- Meanwhile, add broth to the marinade to measure 2/3 cup.
- Pour into a saucepan, bring to a boil, and boil for 5 minutes.
- Add rice to the saucepan and let stand for 5 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of mirin or rice vinegar to the marinade. If you don’t have chicken broth, vegetable broth works as a great substitute. You can also add vegetables like bell peppers or broccoli to the saucepan for a complete meal. If you prefer more heat, add a pinch of red pepper flakes to the marinade.
Serving Suggestions
Serve the teriyaki chicken over steamed rice, garnished with sliced green onions or sesame seeds. This dish pairs beautifully with stir-fried vegetables or a simple side salad. For a complete dinner experience, consider serving it alongside Chinese Hot And Sour Soup for a delightful contrast of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you can use a microwave or warm them gently in a pan over low heat, adding a splash of chicken broth to keep the chicken moist. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Teriyaki Chicken And Rice contains roughly 568 calories, with 4g protein, 22g carbohydrates, and 53g fat. It is an excellent source of vitamin A (91% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1109mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken but ensure it’s fully thawed before marinating. Thawing in the refrigerator overnight is the safest method. This allows the marinade to penetrate the chicken effectively, enhancing the flavor during cooking.
What type of rice should I use?
Long-grain white rice is ideal for this teriyaki chicken, as it cooks up fluffy and separates nicely. However, you can also use jasmine rice for a fragrant twist or brown rice for a healthier option, keeping in mind that brown rice will take longer to cook.
Can I make this dish ahead of time?
Absolutely! You can marinate the chicken a day in advance and store it in the refrigerator. Cooked chicken and rice can also be made ahead and reheated. Just remember that the flavors may intensify if marinated too long, so try to keep it within 24 hours.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).