Grammy's Kitchen · Teriyaki Chicken · Teriyaki Chicken and Rice
One of 94 teriyaki chicken recipes we measured
from amandascookin.com
28 cooks on amandascookin.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 21% |
| sweetener | 0% | 9% |
| thickener | 0% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 121% | 0% |
| fat | 12% | 0% |
| acid | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil |
| 128 g | 1 cup carrots (chopped) |
| 145 g | 1 cup snap peas (chopped) |
| 1 large shallot (diced) | |
| 225 g | 1 cup pre-cooked rotisserie chicken (shredded) |
| 1/2 cup bottled Teriyaki sauce | |
| 370 g | 2 cups cooked rice (white or brown) |
Method: 4 steps, published by amandascookin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Fast easy weeknight dinner. I used frozen vegetables that came teriyaki seasoned with extra teriyaki sauce that I had in fridge.” — a cook, 4.0★
“Simple and tasty!” — a cook, 5.0★