Easy Teriyaki Chicken and Rice
Teriyaki chicken and rice makes an easy weeknight meal
10
Prep Time
50
Total Time
4
Servings
7
Ingredients
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Ingredients

  • 4 boneless skinless chicken breasts (4 breasts = 1-1/4 lbs)
  • 1 cup La Choy® Teriyaki Stir Fry Sauce-Marinade, divided
  • 2 tablespoons Pure Wesson® Corn Oil
  • 2 cups reduced-sodium chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • 1/4 cup sliced green onions
  • La Choy® Chow Mein Noodles, optional

Directions

  1. Place chicken in large resealable food storage bag. Pour 1/2 cup of the marinade over chicken; seal bag. Refrigerate 20 minutes, turning bag halfway through marinating time.
  2. Heat oil in large skillet over medium-high heat. Remove chicken from bag; discard bag with marinade. Cook chicken 2 minutes on each side or until lightly browned. Remove from skillet; set aside.
  3. Combine broth, rice and water chestnuts in skillet. Bring to a boil.
  4. Return chicken to skillet. Reduce heat to medium-low. Cover tightly and simmer 20 minutes or until chicken is no longer pink and rice is tender. Pour remaining marinade over chicken and rice; sprinkle with green onions. Serve over chow mein noodles, if desired.

Nutrition Facts

Serving Size4 servings (1 chicken breast with rice each)
Calories454

View Complete Nutrition Information

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Easy Teriyaki Chicken and Rice

Teriyaki chicken and rice makes an easy weeknight meal
10
Prep Time
50
Total Time
4
Servings
7
Ingredients
starstarstarstarstar

Ingredients

  • 4 boneless skinless chicken breasts (4 breasts = 1-1/4 lbs)
  • 1 cup La Choy® Teriyaki Stir Fry Sauce-Marinade, divided
  • 2 tablespoons Pure Wesson® Corn Oil
  • 2 cups reduced-sodium chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • 1/4 cup sliced green onions
  • La Choy® Chow Mein Noodles, optional

Directions

  1. Place chicken in large resealable food storage bag. Pour 1/2 cup of the marinade over chicken; seal bag. Refrigerate 20 minutes, turning bag halfway through marinating time.
  2. Heat oil in large skillet over medium-high heat. Remove chicken from bag; discard bag with marinade. Cook chicken 2 minutes on each side or until lightly browned. Remove from skillet; set aside.
  3. Combine broth, rice and water chestnuts in skillet. Bring to a boil.
  4. Return chicken to skillet. Reduce heat to medium-low. Cover tightly and simmer 20 minutes or until chicken is no longer pink and rice is tender. Pour remaining marinade over chicken and rice; sprinkle with green onions. Serve over chow mein noodles, if desired.
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