Easy Teriyaki Chicken and Brown Rice Dinner


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You'll love the convenience of this family-pleasing one skillet dinner that's low in fat and a good source of vitamins A and C.

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  • 1 Tbs. oil
  • 1 lb. boneless skinless chicken breast halves, cut into strips
  • 1 1/2 C. water
  • 1/3 C. teriyaki sauce
  • 1/2 tsp. garlic powder
  • 2 C. Minute Brown Rice, uncooked
  • 2 C. frozen broccoli florets
  • 1/2 C. Planters Salted Peanuts (optional)

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Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5-7 minutes or until cooked through. Add 1 1/2 C. water, teriyaki sauce and garlic powder to skillet; stir. Bring to boil. Stir in rice, broccoli and peanuts; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.

Tip: Try adding cut up red peppers and carrots with the broccoli for added color and texture, and get an extra serving of vegetables. Increase oil to 2 Tbs. if using regular skillet.

Yield: 4 servings

Nutritional Info: Per Serving: Calories: 360, Total Fat: 8 grams, Sat Fat: 1.5 grams, Cholesterol: 65 mg, Sodium: 800 mg, Carbohydrate: 41 grams, Dietary Fiber: 4 grams, Sugars: 4 grams, Protein: 32 grams Dietary Exchange: 1/2 Fat, 3 Meat (L), 2 Starch, 1 Vegetable

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