Ingredients Jump to Instructions ↓

  1. 1 lb chicken , cubed

  2. 1/4 cup teriyaki marinade , divided

  3. 1 tbsp vegetable oil

  4. 2 cups cooked rice

  5. 1 cup thinly sliced celery

  6. 1 cup thinly sliced carrot s

  7. 1 cup frozen broccoli florets, thawed

  8. 1 can sliced water chestnuts, drained

  9. 1 cup chicken stock

  10. 1/4 cup chopped green onion s

Instructions Jump to Ingredients ↑

  1. Combine chicken and ⅓ cup teriyaki marinade in a large glass bowl; mix well. Refrigerate at least 30 minutes.

  2. Drain chicken, discarding used marinade. Heat oil in medium non-stick skillet over medium heat; add chicken. Cook until chicken is no longer pink, about 5 minutes.

  3. Preheat oven to 350°. Coat 11x7 inch baking dish lightly with cooking spray. Combine chicken, cooked rice, celery, carrots, broccoli, water chestnuts, chicken stock and remaining teriyaki marinade in a large bowl. Mix well. Spoon in to the prepared baking dish.

  4. Bake, covered, until heated through, 25 minutes. Remove from oven. Sprinkle with green onions before serving.


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