Teriyaki Chicken and Rice

#1

Here’s my new recipe for how I make teriyaki chicken and rice:

1 tbsp. per chicken of KC Masterpiece Honey Teriyaki Marinade (or whatever kind of teriyaki marinade you like)
Chicken breasts
White Rice

Pour a little marinade over the chicken breasts and leave it in the refrigerator for at least 30 minutes to marinade. Drain out marinade unless you want to leave some in for additional flavoring.
Heat oven to 350 degrees and leave chicken in the oven for 45 minutes.
Before the chicken is done, heat some rice and follow the instructions of the rice on the package.
When chicken is done, pour out the rest of the marinade if you have any left.
Enjoy.

#2

I know this thread is older but I could’nt resist this one. Since I am half Japanese I have to admit…my mom has the bomb recipe. It’s their traditonal way of making it.
I marinate my skinless chicken breasts/cut up in “Teriyaki” sauce. I then use just a little unsaturated oil, sesame oil, soy sauce and sugar to fry it in. It’s okay. It’s the way I like it. I also use real Japanese rice. Niko Niko:grin: