Chicken Teriyaki Fried Rice Recipe
We love ordering Chicken Teriyaki Fried Rice when we go out to dinner. With this easy and delicious recipe, you can enjoy it at home. No more take out boxes!
Serving8 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (12 ounce) bottle Teriyaki Marinade with Pineapple Juice
- 2 Tablespoons olive oil, or vegetable oil
- 1 cup broccoli florets
- 1 orange bell pepper, (diced)
- 1 red bell pepper, (diced)
- ½ onion, (diced)
- 4 carrots, sliced
- 3 teaspoon minced garlic
- 3 cups rice, cooked
- 1 (11 ounce) can corn niblets, drained
- ½ cup frozen peas, thawed
- 1 (8 ounce) can pineapple tidbits, (drained)
Instructions
- Cut the 4 boneless skinless chicken breasts into bite sized pieces.
- Place in a mixing bowl and pour 1/2 the bottle of Teriyaki sauce with pineapple over the chicken.
- Let marinade for about 15 minutes.
- Then place in a skillet and cook over medium heat until cooked through. (No longer pink in the middle.)
- Transfer chicken to a plate so you can use the skillet.
- Prepare all of the veggies by chopping and dicing them.
- Add olive oil or vegetable oil to the skillet and then add in the broccoli, orange bell pepper, red bell pepper, onions, and carrots, and garlic. Cook until tender.
- Then add in cooked rice, corn, peas, and pineapple. Cook over medium heat until warm.
- Add the chicken back into the skillet with the veggies. Cook until all is heated through, stirring every few minutes.
Nutrition
Calories: 386 kcal · Carbohydrates: 63 g · Protein: 18 g · Fat: 6 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 36 mg · Sodium: 101 mg · Potassium: 523 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 6185 IU · Vitamin C: 55 mg · Calcium: 46 mg · Iron: 1 mg