Teriyaki Chicken and Rice Recipe
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.
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 1â cubes
- 1/3 cup Teriyaki sauce
- 1/3 cup water
Directions
- 1. Mix all but the last 2 ingredients.
- 2. Put in a greased 9Ã13 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 6 servings | |
| Calories 660 | |
| Calories from Fat 109 | 17% |
| Total Fat 12.13g | 15% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.15g | |
| Cholesterol 77mg | 26% |
| Sodium 2734mg | 114% |
| Potassium 732mg | 21% |
| Total Carbs 94.9g | 25% |
| Dietary Fiber 2.8g | 9% |
| Sugars 9.74g | 6% |
| Protein 38.5g | 62% |
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