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Teriyaki Chicken Breast

 Teriyaki Chicken Breast
I love Chinese food but my family doesn't so this recipe is a perfect portion just for me!—Becky Bolte, Jewell, Kansas
1 ServingsPrep: 20 min. + marinating Grill: 15 min.


  • 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


  • 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,

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Teriyaki Chicken Breast (continued)

Nutritional Facts: 52 g carbohydrate, 2 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.