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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
  • Total Time
    Prep: 20 min. + marinating Grill: 15 min.
  • Makes
    1 serving


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

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  • mem381
    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.

  • kaylan2009
    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.

  • Kelli F.
    Feb 22, 2009

    No comment left

  • nanny jo
    Jan 16, 2007

    No comment left