Teryaki Chicken with Stir-fry rice Recipe

Name: Teryaki Chicken with Stir-fry rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 1 cup teryaki sauce; 1 1/2 cup long grain white rice; 3 cup chicken stock; 4 stick celery cut on a bias; 2 red bell peppers julienned; 1/4 cup cashews; 3 eggs scrambled; 1/2 cup shallots small dice; 2 tbsp miced garlic; 2 tbsp miced fresh ginger; 3 tbsp unsalted butter; 4 stick carrots small dice; 1 bay leaf; 3 tsp fresh chopped italian leaf parsley and chives; 2 tsp kosher salt; 1 tsp cracked black pepper

Servings: persons

4 boneless skinless chicken breasts
1 cup teryaki sauce
1 1/2 cup long grain white rice
3 cup chicken stock
4 stick celery cut on a bias
2 red bell peppers julienned
1/4 cup cashews
3 eggs scrambled
1/2 cup shallots small dice
2 tbsp miced garlic
2 tbsp miced fresh ginger
3 tbsp unsalted butter
4 stick carrots small dice
1 bay leaf
3 tsp fresh chopped italian leaf parsley and chives
2 tsp kosher salt
1 tsp cracked black pepper

1
Marinate chicken in 3/4 cup of Teryaki sauce over night preferably two.
2
In a sauce pot melt butter over medium heat.
3
Add shallots and sweat til translucent about 3-5 min.
4
Add rice and season with 1t.
5
salt and 1/2t.
6
pepper.
7
Toast rice slightly to bring out nutty aroma and add chicken stock.
8
bring to boil stir once cover reduce to simmer.
9
cook rice 20 min and remove from heat let stand.
10
While rice is cooking, heat 1Tbl oil in saute pan over high heat.
11
Quickly stir fry carrots celery for two minutes.
12
Add garlic and ginger and reduce heat to medium.
13
season to taste with salt and pepper.
14
While rice is streaming and veggies are sauteing season marinated chicken breast with salt and pepper and grill over medium high heat about 7 minutes per side.
15
When chicken is turned once begin glazing with Teryaki sauce to caramelize the sugars.
16
Back to the saute pan..Stir in rice and eggs and cashews and stir fry till rice is golden/slightly brown.
17
Add Teryaki sauce to taste and remove from heat.
18
On plate..pack rice into 1 cup measuring cups and invert onto plate.
19
remove the cup leaving a beautiful pile of rice.
20
cut chickens on a bias and place in front of rice.
21
place Teryaki sauce into squirt bottle and garnish plate with it.
22
garnish rice with julienned peppers and the entire dish with fresh herbs.
23
Enjoy;-)

993

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 1 cup teryaki sauce, 1 1/2 cup long grain white rice, 3 cup chicken stock, and more.

Yes, Teryaki Chicken with Stir-fry rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Teryaki Chicken with Stir-fry rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions