TERIYAKI CHICKEN AND RICE RECIPE RECIPES

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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

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

ONE-POT TERIYAKI CHICKEN AND RICE RECIPE - PILLSBURY.COM



One-Pot Teriyaki Chicken and Rice Recipe - Pillsbury.com image

Boneless skinless chicken breasts, colorful veggies, teriyaki sauce and rice combine for a seriously pleasing family meal that’s way better (and cheaper!) than any takeout. And it’s all made in one pot, so that’s fewer dirty dishes for you!

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 50 minutes

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts, cut in 1-inch pieces, patted dry
1/4 teaspoon salt
6 green onions, thinly sliced on the bias, greens and whites separated
1 medium red bell pepper, cut in 1-inch pieces
2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup La Choy™ teriyaki stir-fry sauce and marinade (from 14-oz bottle)
1 cup uncooked regular long-grain white rice
1 cup fresh snow peas

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 6 to 8 minutes on first side, without moving, until chicken is browned on bottom and releases easily from pan. Stir chicken; stir in green onion whites and bell pepper. Cook 2 to 3 minutes or until softened.
  • Stir broth, teriyaki sauce and rice into chicken mixture in Dutch oven. Heat to boiling, stirring occasionally. Reduce heat to medium-low; cover, and cook 20 to 25 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center.
  • Remove from heat. Stir in snow peas; cover, and let stand 2 to 4 minutes to soften snow peas. Stir; top with green onion greens.

Nutrition Facts : Calories 440 , CarbohydrateContent 54 g, CholesterolContent 70 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 31 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1040 mg, SugarContent 9 g, TransFatContent 0 g

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