Ingredients for Teriyaki Chicken And Rice
- Baby Carrots
- Long Grain White Rice
- Baby Corn
- Chicken Broth
- 5 tablespoons teriyaki sauce
- Frying Chickens
- 2 tablespoons orange marmalade
- 1 teaspoon grated ginger
- Cashew Halves
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How to Make Teriyaki Chicken And Rice
- Preheat oven to 375°F (190°C).
- Spray a 13x9 inch glass baking dish with nonstick cooking spray.
- In the prepared baking dish, combine 1 cup cooked rice, 1 cup chopped carrots, 1 cup frozen corn, 1 cup chicken broth, and 2 tablespoons teriyaki sauce. Mix well.
- Arrange 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) over the rice mixture.
- In a small bowl, whisk together 3 tablespoons teriyaki sauce, 2 tablespoons orange marmalade, and 1 teaspoon grated ginger.
- Pour the teriyaki-marmalade mixture evenly over the chicken and rice.
- Cover the baking dish with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and bake for an additional 15-30 minutes, or until the chicken is cooked through and the juices run clear.
- Sprinkle with 1/2 cup cashews before serving.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
97g
Fat
87g
Carbs
29g
