Teriyaki Chicken with Rice
Teriyaki Chicken with Rice: a batch cooking recipe, 2 servings of 769 kcal and 98 g protein each. Keeps 4 days in the fridge and freezes well.
- 2 servings
- 20 min prep
- 40 min total
- 4 days in the fridge
- Freezes well
- Lunch · Dinner
Nutrition per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 769 kcal | 98 g | 61 g | 11 g | 0.8 g |
Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.
Ingredients for 2 servings
- 4 Chicken breast
- 150 g rice
- 60 ml Teriyaki sauce
Contains: gluten, soy. Free from: dairy (lactose), eggs, fish, shellfish, peanuts, tree nuts. Always check the labels of the products you buy.
Method
- Cut the 400 g of chicken breast into strips or cubes.
- Cook the rice and set aside.
- In a very hot skillet, cook the chicken until almost done.
- Add the 60 ml of teriyaki sauce.
- Stir for 2–4 minutes, until the sauce coats the chicken and thickens slightly.
- Serve with the rice.
Recipe based on marcwiner.com.
Batch cooking
These recipes cook in the same batch as this one, in the same session:
- Chicken Curry with Mango and Coconut Milk shares Chicken breast (oven-roast), White / basmati rice (boil)
- Lemon Herb Roast Chicken with Rice shares Chicken breast (oven-roast), White / basmati rice (boil)
- Honey Mustard Chicken with Rice shares Chicken breast (oven-roast), White / basmati rice (boil)
- Chicken Parmesan shares Chicken breast (oven-roast), White / basmati rice (boil)
- Braised Pork Cheeks shares White / basmati rice (boil)
- Roast Chicken with Cream and Onion Soup Mix shares Chicken breast (oven-roast)