Does your family love teriyaki? Try my teriyaki chicken rice is perfect for busy families, it’s delicious, colourful and packed with a healthy balance of protein, carbs, and veggies. This easy-to-make dinner allows you to spend less time in the kitchen and more time enjoying your meal together.
Sometimes I find it hard to feed the family and tick all the boxes…on a weeknight, I like recipes that are fast and fairly easy, but also healthy and delicious! I think this Teriyaki Chicken Rice has all the boxes ticked and that’s why I have it on high rotation on our weekly meal plans.
Depending how much time you have, you can follow the recipe to make your own teriyaki sauce, or feel free to use ready-made teriyaki marinade from the supermarket to make this a super weeknight easy dinner idea.
You can also use any vegetables you like, such as capsicum, carrot, broccoli, snow peas or whatever is in your fridge. I used a frozen pack of vegetables as it’s quick and easy.
To shred the chicken, I use two forks, which makes it easy to pull the cooked chicken breast apart into shreds that are perfect for this recipe.
Teriyaki Chicken Rice
- Total Time: 1 hour
Ingredients
- 2 tablespoons cornflour
- 2 tablespoons water
- 3/4 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 500g chicken breasts
- 500g stir fry mixed vegetables (ie capsicum, broccoli, carrots, snow peas, etc)
- 3 cups cooked rice
Instructions
- Preheat oven to 180°C, fan forced.
- Line a large baking pan with baking paper.
- In a small jug, stir together the cornflour and 2 tablespoons water.
- In a small saucepan over medium heat, add soy sauce, 1/2 cup water, sugar, ginger and garlic. Cover and bring to the boil. Once boiling remove the lid and cook for a further minute.
- Add the flour mix to the saucepan and stir through. Continue cooking until thickened. Remove from heat.
- Place the chicken breasts into baking pan.
- Pour 1 cup of the sauce over the chicken.
- Place the baking tray in the oven and cook for 30 minutes, or until cooked through.
- Remove chicken from oven.
- Cook vegetables following the packet directions.
- Shred chicken. This can be done easily with 2 forks.
- To the baking tray with chicken add, cooked vegetables, rice and sauce.
- Stir everything together.
- Place baking tray back in the oven and continue cooking for a further 15 minutes or until rice is heated through.
- Serve and enjoy!
- Prep Time: 15
- Cook Time: 45
Finishing it off in the oven heats it all through evenly. Enjoy!
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