This is a print preview of "Teriyaki Chicken and Rice" recipe.

Teriyaki Chicken and Rice Recipe
by Carolinaheartstrings

Teriyaki Chicken and Rice

We eat a lot of rice in my home and I hate to admit it but (shhhh…..) sometimes I actually use instant rice. It is especially good for casseroles that don’t’ need long baking time and this is one such variation that I fix from time to time. It is really tasty on a cool evening and a great weeknight meal since it does not take long to fix or bake.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 6 servings

Ingredients

  • 12 oz bag broccoli florets, thawed
  • 1 ½ cups raw match stick carrots
  • 3 cups chicken broth
  • 1 cup Teriyaki sauce
  • 1/3 cup water
  • 3 1/3 cups instant rice
  • 2 lbs uncooked chicken breast, cut into 1” cubes
  • 1/3 cup Teriyaki sauce
  • 1/3 cup water

Directions

  1. Mix all but the last 2 ingredients.
  2. Put in a greased 9×13 baking pan and cover with foil.
  3. Bake at 375 for 25 minutes.
  4. Remove from oven, uncover and stir.
  5. Add last 2 ingredients, cover with foil and bake for 10 more minutes.