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Teriyaki Chicken and Rice


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Rate this recipe 4.5/5 (17 Votes)
Teriyaki Chicken and Rice 1 Picture


  • 1 1/2 cups, dry, uncooked Uncle Ben's Instant Brown Rice
  • 2 1/2 cups water
  • 1 Tbsp. butter
  • 1/2 (16oz) bag frozen peas and carrots
  • 1/2 Tbsp. sesame oil
  • 1 1/2 tsp. minced garlic (about 3 cloves)
  • 2 boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 cup brown sugar
  • 1/2 cup low-sodium soy sauce
  • 1 tsp. minced ginger
  • salt and pepper, to taste


Servings 4
Adapted from


Step 1

Combine rice, water, and butter in a saucepan. Bring to a boil. Reduce heat and cover. Simmer 10 to 12 minutes or until water is absorbed. Alternately follow the box directions for cooking the rice in the microwave. Keep warm.

Meanwhile, place frozen peas and carrots in a pot with just enough water to cover the vegetables. Simmer for 6 to 7 minutes or until tender.

While rice and vegetables are cooking, heat the sesame oil in a large skillet. Add garlic and stir until fragrant; 30 seconds. Add cubed chicken and cook until lightly brown and cooked all the way through.

Drain peas and carrots of any excess water, then add the vegetables and cooked rice to the skillet with the cooked chicken. Add brown sugar, soy sauce, and ginger to the pot. Stir and let simmer until the rice absorbs most of the sauce; about 3 to 5 minutes. Season with salt and pepper to taste. Serve hot.

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