One Pot Chicken Teriyaki With Rice Recipe By Tasty

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

Ingredients

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

CHICKEN TERIYAKI DUMP DINNER

Chicken Teriyaki Dump Dinner image

Toss everything you love about chicken teriyaki -- including the rice -- into a baking dish for a quick and delicious dinner without any extra pots or pans to wash.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Nonstick cooking spray, for the baking dish
2 cups low-sodium chicken broth
3/4 cup teriyaki sauce
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
2 teaspoons grated ginger
3 cloves garlic, grated
Kosher salt
1 pound boneless, skinless chicken breast, diced
1 1/2 cups raw jasmine rice
1 red onion, sliced
1 medium bunch broccoli, cut into florets (about 2 1/2 cups)
1 red bell pepper, sliced
3 scallions, sliced

Steps:

Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray.
Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat.
Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.
Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.
Top with sliced scallions.

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

Ingredients

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

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