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

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.

Nutrition 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.

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

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