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Teriyaki Chicken Breast

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

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

  • 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.

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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