This Teriyaki Chicken and Rice dinner is savory, sweet, kid-friendly, and very easy to prepare.
This is a sponsored conversation written by me on behalf of Uncle Ben’s. The opinions and text are my own.
Some evenings, after spending time preparing a meal, the kids refuse to eat what’s on their plates. That’s why I keep this Teriyaki Chicken and Rice in the regular rotation — it’s one of those recipes my children enjoy and will happily eat.
Getting kids involved in cooking usually makes them more willing to try new foods. My 5-year-old especially likes measuring and pouring. Often I pre-measure ingredients and let the kids add them to the dish — it reduces mess and gives them ownership of the meal.
Cooking with children can also influence long-term habits. Research from Project EAT at the University of Michigan indicates that kids who learn to prepare meals with their parents are more likely to make healthier food choices as adults. Teaching cooking skills helps them learn how to choose and prepare balanced meals.
This Teriyaki Chicken and Rice is a family-friendly twist on a favorite recipe. It’s inspired by my Cheap Korean Beef recipe but swaps ground beef for chicken and uses peas and carrots instead of a California blend so the kids are more likely to enjoy it. It’s savory, slightly sweet, and works well for both adults and children. Enjoy!
Teriyaki Chicken and Rice
Ingredients
- 1 ½ cups dry uncooked Uncle Ben’s Instant Brown Rice
- 2 ½ cups water
- 1 Tbsp butter
- ½ (16oz) bag frozen peas and carrots
- ½ Tbsp sesame oil
- 1 ½ tsp minced garlic (about 3 cloves)
- 2 boneless skinless chicken breasts cut into ½-inch cubes
- ½ cup brown sugar
- ½ cup low-sodium soy sauce
- 1 tsp minced ginger
- salt and pepper to taste
Instructions
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Combine rice, water, and butter in a saucepan and bring to a boil. Reduce heat, cover, and simmer 10–12 minutes or until the water is absorbed. Alternatively, follow package directions to cook the rice in the microwave. Keep warm.
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Meanwhile, place the frozen peas and carrots in a small pot with just enough water to cover them. Simmer 6–7 minutes or until tender, then drain.
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While the rice and vegetables cook, heat the sesame oil in a large skillet. Add the minced garlic and stir until fragrant, about 30 seconds. Add the cubed chicken and cook until lightly browned and cooked through.
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Add the cooked rice and drained peas and carrots to the skillet with the chicken. Stir in the brown sugar, soy sauce, and minced ginger. Simmer 3–5 minutes, stirring, until the rice absorbs most of the sauce. Season with salt and pepper to taste and serve hot.
Notes
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