Quick Chicken Teriyaki - Kraft Recipes Top
Comida Kraft
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Quick Chicken Teriyaki

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Total Time

4 servings, 1-1/2 cups each

Cook up this Quick Chicken Teriyaki dish on a weeknight! The sweet and savory flavors of this quick chicken teriyaki come together in 30 minutes.

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What You Need

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Make It

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  • Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
  • Add water, teriyaki sauce and garlic powder; stir. Bring to boil.
  • Stir in broccoli and rice; cover. Cook on low heat 5 min. Remove from heat. Let stand, covered, 5 min. Fluff with fork.


Substitute frozen stir-fry vegetables for the broccoli.


Prepare using 3/4 cup long-grain white rice and increasing the final cooking time to 20 min. or until rice is tender.


  • 4 servings, 1-1/2 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious

Nutrition Bonus

Enjoy the irresistible flavor of this low-calorie, low-fat meal any night of the week. As a bonus, the broccoli is a good source of vitamin C.

Nutritional Information

Serving Size 4 servings, 1-1/2 cups each
Calories 300
Total fat 4g
Saturated fat 1g
Cholesterol 65mg
Sodium 1010mg
Carbohydrate 35g
Sugars 4g
Protein 30g
% Daily Value
Vitamin A 25 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My family just loves this recipe. My family just loves this recipe. Just made it again. Our 4 year old says he wants to eat all of it :-) Its very easy and quick. My hubby enjoys it as lunch at work and dinner as well. Don't be afraid to add as many oriental veggies for color if you like. Just make sure you add just a little bit of everything else in the recipe for more flavor.
Date published: 2007-08-02
Rated 5 out of 5 by from simple to make & delicious! I make this recipe often. It's one of my favorite!
Date published: 2018-01-15
Rated 3 out of 5 by from So I tweaked the recipe a little but it was really good! So I tweaked the recipe a little but it was really good! I cut out the italian dressing and used 1/3 c. of low sodium teriyaki with 1/3 c. of orange juice. I added nutmeg when cooking the chicken and used cooked brown rice. I mixed in the brocolli and added mandrin orange slice for tang. I was excellent...for any of you who like a little "flare"
Date published: 2006-08-30
Rated 5 out of 5 by from A hit! A hit!! I am a single mother, with two teenaged boys (one pickie eater and the other will eat most anything, but loves a great dish). My boys and I LOVED this dish. It was so quick to make. Next time, I'll add cashews for an extra treat. I have been awful at cooking, but now I feel highly competent due to recipes from Kraft's magzine. Thanks!
Date published: 2006-11-20
Rated 3 out of 5 by from I made this last night for dinner. I made this last night for dinner. The chicken tasted fine, but it didn't taste like teriyaki perse. My parents loved the rice...perhaps because I cooked it seperately with the liquid from the chicken and veggies along with water. The rice turned out a little brown in color, but it tasted pretty good. I wouldn't use this recipe again though.
Date published: 2007-03-07
Rated 5 out of 5 by from Great recipe...I actually sauteed onions and thawed out a bag of frozen peas and carrots instead of... Great recipe...I actually sauteed onions and thawed out a bag of frozen peas and carrots instead of the broccoli because that's all I had in my fridge. It still turned out great. I added a little extra garlic powder, salt and pepper. My mom is on a lowfat diet so this recipe is great for her, and my little brother liked it too.
Date published: 2007-07-31
Rated 3 out of 5 by from As usual, I improvised. As usual, I improvised. I made my own teriyaki sauce with splenda since my husband is diabetic; and I used 1/2 cup instead of 1/4 cup. I cut the water back to about a cup because I didn't have any Minute Rice. I boiled rice separately and served the teriyaki chicken over rice. It was good. I enjoyed the leftovers for lunch!
Date published: 2006-10-06
Rated 4 out of 5 by from VERY good. VERY good. I actually mixed it up a lot and made it into beef teriyaki by using beef sirloin strips and also substituting beef broth for the water. I added some peas and carrots frozen mixed veggies and a can of mushrooms as well - it was almost like ordering beef fried rice from the local take-out, but healthier, I think!
Date published: 2006-09-16
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