Home > Recipes > Solo Teriyaki Chicken

Solo Teriyaki Chicken Recipe

A simple marinade flavors the chicken nicely in this meal-in-one rice dish from Bill Hilbrich of St. Cloud, Minnesota. "I keep meals interesting for myself by cooking creatively," he notes.

This recipe is:

Quick

[X]

Rate Solo Teriyaki Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Solo Teriyaki Chicken Recipe

Prep: 15 min. + marinating Cook: 15 min.

Yield: 1 Servings

15 15 30

Ingredients

2 tablespoons plus 3/4 cup chicken broth, divided
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh gingerroot
1/4 pound boneless skinless chicken breast, cubed
1 teaspoon vegetable oil
1/3 cup uncooked long grain rice
1 jar (4-1/2 ounces) sliced mushrooms, drained

Directions

In a resealable plastic bag, combine 2 tablespoons broth, soy sauce, garlic, sugar and ginger; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain and discard marinade. In a skillet, brown chicken in oil. Stir in the rice, mushrooms and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 12-17 minutes or until the rice is tender. Yield: 1 serving.

Originally published as Solo Teriyaki Chicken in Taste of Home February/March 2002, p11