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Teriyaki Chicken Breast Recipe

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. YIELD:1 servings


  • 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.

Nutritional Facts

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

Reviews for Teriyaki Chicken Breast

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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."

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."

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