This was a busy weekend. Getting crunched for time I was looking for a one dish recipe that would be quick to prepare. This Teriyaki Chicken and Rice Recipe looked good and had very little prep time associated with it. I figured once I placed it in the oven I could get some things done while it was cooking. Starting with the raw rice in the oven made me a little nervous because I have not had good luck with this type of recipe. Usually the rice comes out on the hard side because there is not enough liquid or the other ingredients get done before the rice. With this recipe this was not the case; the rice came out perfect. The orange marmalade blended well with the chicken, and the cashew garnish added a nice touch to the recipe.
This Teriyaki Chicken and Rice Recipe is very good and will go on my favorites list. My wife said it was excellent, and she is anxious to have it again. Give this one a try. Enjoy
2 cups fresh peeled baby carrots (cut lengthwise)
1 cup uncooked regular white rice
1 can stir fry corn (15 ounces drained)
1 can chicken broth (14.5 ounces)
5 tablespoons teriyaki sauce (divided)
3 to 3 1/2 lb. cut-up frying chicken
1/4 cup orange marmalade
1/2 teaspoon ground ginger
3/4 cup cashew halves and pieces
Preheat oven to 375F
1. In a medium size bowl mix together the carrots, rice, corn, broth and 2 tablespoons of the teriyaki sauce. Spread the rice mixture over the bottom of 13 x 9 baking pan or casserole dish sprayed with cooking spray.
2. Arrange the chicken pieces over the top of the rice mixture.
3. In a small bowl mix together the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger. Spread this mixture over the top of the chicken.
4. Cover with aluminum foil and bake for 45 minutes. Remove the aluminum foil and bake for another 15 minutes or until chicken is golden brown and reaches an internal temperature of 165F.
Serve Garnished with cashews. Serves 4
Note: if you want to lower the fat and sugar content remove the skin, and use reduced sugar marmalade.