Easy Teriyaki Chicken and Rice

(7 ratings)
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Teriyaki chicken and rice makes an easy weeknight meal

  • 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
  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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Nutrition Information
Calories: 454 View complete nutrition information
Reviews (1)

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Overall Rating

shirls July 02, 2014

Made this last night without the rice due to dietary concerns. It was so delicious. Even our pickiest five year old had seconds. I served butter beans and tossed salad with it. I am back today looking for tonight's recipe plan!