Baked Teriyaki Chicken and Rice
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Averie Cooks · by Averie Sunshine★ 4.6 (23)

Baked Teriyaki Chicken and Rice

NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 64%
CARBS 64G62% OF CAL
2G FIBER0G ADDED0G INTRINSIC35G OTHER26G TOTAL SUGAR
FAT 3G6% OF CAL
1G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken and rice baked together with pineapple, peppers, and homemade teriyaki sauce. Tropical and flavorful, feels like Hawaii in a pan.

mainjapanesebowlchickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup light brown sugar (packed)
  • 3 to 5 cloves garlic (finely minced or pressed)
  • 2 teaspoons ground ginger
  • 1/4 to 1/2 teaspoon red pepper flakes (or to taste)
  • 1/2 cup water
  • 2 tablespoons corn starch
  • 1 1/2 cups white minute rice
  • 8 ounces canned pineapple chunks or tidbits in juice (do not drain)
  • 1 medium/large red bell pepper (diced into small pieces)
  • 1 1/4 cups low-sodium chicken broth
  • 1 to 2 tablespoons chili garlic sauce (optional and to taste)
  • 1 pound thin-sliced boneless skinless chicken breasts (about 4 breasts)
  • 2 or 3 green onions (cut into small segments on the bias)
  • sesame seeds (optional for garnishing)
PREP
15M
SODIUM
1020MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.