Chicken Teryaki – Daniel M. Hendricks
Chicken Teryaki
Chicken Teryaki


1Cut off fat and cut chicken into bite-sized chunks. Fry chicken bits in olive oil at medium-high heat in a pan until chicken turns white throughout center.

2While the chicken is frying, prepare the rice as instructed (I recommend a rice cooker, but a sauce pan is acceptable).

3When the chicken is nearly cooked, microwave frozen vegetables following the instructions on the bag. (If using minute rice, begin cooking at the same time you begin the vegetables.)

4Add teriyaki marinade and vegetables to the chicken in the pan and stir to coat mixture well.

5Once rice is done cooking, divide equal portions on a plate. Add chicken/vegetable combination on top of rice.

6Serve and add soy sauce to taste.

*Alternatively, you can use Minute Rice, however, have some self-respect. :)
**I use La Choy Teriyaki Stir-Fry Sauce and MARINADE, not just the sauce

Chicken Teryaki


June 3, 2016

This isn't much of a recipe, however, it shows that even a neophyte can make good food.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: About 3 servings


1 lb pound boneless, skinless chicken breasts

1/2 lb frozen vegetables (any assortment you like)

2 cups Jasmine rice*

3/4 cup teriyaki marinade**

Daniel M. Hendricks