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Teriyaki Chicken Breast Recipe

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I love Chinese food but my family doesn't so this recipe is a perfect portion just for me!—Becky Bolte, Jewell, Kansas

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Teriyaki Chicken Breast Recipe

Prep: 20 min. + marinating Grill: 15 min.

Yield: 1 Servings

20 15 35

Ingredients

2 tablespoons chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon vegetable oil
1 garlic clove, minced
Pinch ground ginger
1 boneless skinless chicken breast half
Additional chicken broth
1/2 cup uncooked instant rice
2 tablespoons frozen peas

Directions

In a small resealable bag or shallow glass container, combine the first six ingredients. Add chicken; seal bag or cover container. Refrigerate for 1 hour.
Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once.
Meanwhile, add broth to marinade to measure 2/3 cup. Pour into a small saucepan; bring to a boil. Boil for 5 minutes. Add rice and peas; cover and let stand for 5 minutes. Serve with chicken. Yield: 1 serving.

Nutritional Facts 1 serving (1 each) equals 405 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 1,114 mg sodium, 52 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Teriyaki Chicken Breast in Taste of Home December/January 1998, p10

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Teriyaki Chicken Breast

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Reviewed on Aug. 01, 2012 by mem381

This is one of the first recipes I learned to make on my own growing up, and I'm 23 now. the marinade is just right and so yummy. Only thing I do different is I use chicken tenders or pound my chicken breast thin. It really helps get the marinade all the way through. I have tried making the recipe with regular rice instead of instant, but it always turns out crunchy, so stick with the instant stuff.

Reviewed on Aug. 05, 2011 by kaylan2009

This is so easy and great taste. I added carrots and some chopped lettuce and it was wonderful. Will certainly make this again.