TERIYAKI CHICKEN FRIED RICE
Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute. Transfer to a cutting board and cut into thin strips.
- Heat the remaining 1 tablespoon oil in the same skillet over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes. Add the ginger and cook, stirring, 1 minute. Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through. Stir in the egg strips and divide among 4 bowls.
CHICKEN TERIYAKI FRIED RICE RECIPE BY TASTY
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
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
TERIYAKI CHICKEN AND RICE
Make and share this Teriyaki Chicken and Rice recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
TERIYAKI CHICKEN AND RICE
Stir-fry flavors like ginger and orange work their magic in this baked chicken dish, accented with prepared teriyaki sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) 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 small bowl, combine remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
- Bake covered at 375°F. for 45 minutes.
- Uncover baking dish; bake an additional 15 to 30 minutes or until chicken is fork-tender and juices run clear. Sprinkle with cashews.
Nutrition Facts : Calories 860, Carbohydrate 90 g, Cholesterol 130 mg, Fat 1, Fiber 5 g, Protein 54 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1830 mg, Sugar 20 g
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