CHICKEN AND RICE TERIYAKI RECIPE RECIPES

TERIYAKI CHICKEN AND RICE RECIPE - FOOD.COM

Teriyaki Chicken and Rice Recipe - Food.com image

Make and share this Teriyaki Chicken and Rice recipe from Food.com.

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 1 hours 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups fresh baby carrots, halved lengthwise
1 cup uncooked regular long grain white rice
1 (14 ounce) can baby corn, drained
1 (14 ounce) can chicken broth
5 tablespoons teriyaki sauce
3 -3 1/2 lbs cut up frying chickens, skin removed if desired
1/4 cup orange marmalade
1/2 teaspoon ginger
3/4 cup cashew halves, and pieces

Steps:

Heat oven to 375*.
Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.
NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.
NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.

Nutrition Facts : Calories 1255.3, FatContent 65.8, SaturatedFatContent 17.5, CholesterolContent 256.2, SodiumContent 1657, CarbohydrateContent 88.8, FiberContent 5.8, SugarContent 24.4, ProteinContent 78.1

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

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

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, CarbohydrateContent 154 grams, FatContent 18 grams, FiberContent 8 grams, ProteinContent 49 grams, SugarContent 12 grams

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