Chicken Teriyaki Rice Skillet Recipes

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CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY



Chicken Teriyaki Fried Rice Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, teriyaki sauce, oil, onion, garlic, carrot, broccoli floret, eggs, brown rice, soy sauce, sesame oil, pepper

Provided by Claire Nolan

Categories     Sides

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts, cubed
1 cup teriyaki sauce
2 teaspoons oil
½ cup onion, diced
1 tablespoon garlic, minced
½ cup carrot, diced
1 cup broccoli floret
3 eggs, beaten
3 cups brown rice, cooked
2 tablespoons soy sauce
1 tablespoon sesame oil
pepper, to taste

Steps:

  • Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
  • In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
  • In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
  • Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
  • Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
  • Add rice, cooked chicken, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy.
  • Enjoy!

Nutrition Facts : Calories 987 calories, Carbohydrate 154 grams, Fat 18 grams, Fiber 8 grams, Protein 49 grams, Sugar 12 grams

TERIYAKI CHICKEN FRIED RICE



Teriyaki Chicken Fried Rice image

Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 large eggs
Kosher salt
2 tablespoons vegetable oil
1 boneless, skinless chicken breast (about 8 ounces), diced
1 cup frozen peas and carrots, thawed
1 small red bell pepper, diced
1 bunch scallions, chopped
1 tablespoon grated fresh ginger
3 cups cooked white rice, cold or at room temperature
1/2 cup Food Network Kitchen™ Inspirations Japanese Style Teriyaki Cooking Sauce

Steps:

  • Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
  • Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.

ONE-POT CHICKEN TERIYAKI WITH RICE RECIPE BY TASTY



One-Pot Chicken Teriyaki With Rice Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, ginger, water, white rice, soy sauce, rice vinegar, honey, sriracha, cornstarch, broccoli, carrot, red bell pepper, scallion

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
2 chicken breasts, sliced
salt, to taste
pepper, to taste
2 cloves garlic, minced
1 tablespoon ginger, minced
2 cups water, Plus 1/4 cup (60 ml)
1 cup white rice, rinsed
½ cup soy sauce
1 tablespoon rice vinegar
¼ cup honey
2 tablespoons sriracha
1 tablespoon cornstarch
1 cup broccoli
1 cup carrot
½ red bell pepper
scallion, for garnish - optional

Steps:

  • Heat olive oil in a large nonstick pot on medium heat.
  • Add chicken, season with salt and pepper, and sauté for 8 minutes
  • Add garlic and ginger, sauté for 2 minutes until fragrant.
  • Add 2 cups (480 ml) of water and the rice and stir.
  • Cover the pot and bring water to a boil.
  • Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
  • Add broccoli, carrots, and peppers. Stir to combine.
  • Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
  • Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 49 grams, Fat 6 grams, Fiber 3 grams, Protein 28 grams, Sugar 27 grams

SKILLET TERIYAKI CHICKEN RECIPE - (4.3/5)



Skillet Teriyaki Chicken Recipe - (4.3/5) image

Provided by teachskinner

Number Of Ingredients 11

1/2 cup Soy sauce
1/2 cup honey
2 T. Rice vinegar
1/2 tsp. Minced garlic
1/2 tsp ground ginger
1 T. Sesame oil
1 T. Cornstarch
1-2 T. Water
1 1/2 lbs Chicken breasts/thighs cut into small chunks or strips
1 T. Olive oil
Sesame seeds, (optional)

Steps:

  • Over medium heat, combine sauce pan, mix soy sauce, honey, rice vinegar, garlic and ginger. Stir for 1 minute. After 1 minute, stir in sesame oil. Dissolve cornstarch in water and add to sauce mixture bring to a boil for 1 minute. In a large frying pan, skillet, wok, or similar, heat olive oil and add chicken. Begin cooking chicken and stir in 1/4 sauce mixture, as chicken cooks continue adding small amounts of sauce until chicken is cooked. Reduce sauce to syrup-like consistency. Serve with rice.

TERIYAKI CHICKEN AND BROWN RICE SKILLET DINNER



Teriyaki Chicken and Brown Rice Skillet Dinner image

Discover our Teriyaki Chicken and Brown Rice Skillet Dinner from My Food and Family. A delicious - and easy - dinner in just 20 minutes!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into strips
1 clove garlic, minced
1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
2 cups water
1/3 cup reduced-sodium teriyaki sauce
2 cups long-grain brown rice, uncooked
1/2 cup PLANTERS Cashews, toasted

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until no longer pink, adding garlic for the last minute.
  • Add vegetables, water and teriyaki sauce; stir. Bring to boil.
  • Stir in rice; cover. Simmer on medium-low heat 35 to 40 min. or until rice is tender. Sprinkle with nuts.

Nutrition Facts : Calories 670, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 100 mg, Sodium 630 mg, Carbohydrate 88 g, Fiber 7 g, Sugar 6 g, Protein 33 g

TERIYAKI CHICKEN & RICE STIR-FRY



Teriyaki Chicken & Rice Stir-Fry image

I created this sauce when I ran out of the bottled teriyaki sauce. It would also be good as a grilling marinade.

Provided by OahuPat Abrams

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken, cubed
1/4 cup soy sauce
1 tablespoon garlic powder
1 tablespoon honey
1/4 teaspoon ginger
salt and pepper
2 tablespoons vegetable oil
1 (4 ounce) can mushroom pieces, drained
1 bag frozen stir fry vegetables (I use Safeway)
4 cups cooked rice

Steps:

  • Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
  • Stir-fry chicken in wok or skillet with oil until no longer pink.
  • Add mushrooms and vegetables, stir-fry 5 more minutes.
  • Serve over rice.

Nutrition Facts : Calories 467.4, Fat 8.7, SaturatedFat 1.4, Cholesterol 66, Sodium 1081.6, Carbohydrate 61, Fiber 1.2, Sugar 5.6, Protein 33.8

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