Teriyaki Chicken Breast Recipe

5 2 4
Publisher Photo

Teriyaki Chicken Breast Recipe

Read Reviews
5 2 4
Publisher Photo
I love Chinese food but my family doesn't so this recipe is a perfect portion just for me!—Becky Bolte, Jewell, Kansas
MAKES:
1 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.
MAKES:
1 servings
TOTAL TIME:
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.
Originally published as Teriyaki Chicken Breast in Taste of Home December/January 1998, p10

Nutritional Facts

1 each: 405 calories, 7g fat (1g saturated fat), 63mg cholesterol, 1114mg sodium, 52g carbohydrate (9g sugars, 2g fiber), 30g protein.

  • 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
  1. 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.
  2. Remove chicken from marinade and set marinade aside. Broil the chicken for 12 minutes or until juices run clear, turning once.
  3. 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.
Originally published as Teriyaki Chicken Breast in Taste of Home December/January 1998, p10

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTeriyaki Chicken Breast

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mem381 User ID: 6068967 50206
Reviewed Aug. 1, 2012

"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."

MY REVIEW
kaylan2009 User ID: 5764514 25516
Reviewed Aug. 5, 2011

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

Loading Image