Solo Teriyaki Chicken Recipe

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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.
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min.
MAKES:1 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min.
MAKES: 1 servings


  • 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

Nutritional Facts


  1. 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.
  2. 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

Full-Bodied White Wine

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

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