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How to Make Teriyaki Chicken and Rice {in 30 minutes}!

One of my very favorite meals is an absolutely easy one – teriyaki chicken! I could eat teriyaki for several meals in a row without complaint and don’t mind it at all for leftovers, either. The best thing is it’s such an easy recipe to make that you don’t even need a recipe. Seriously, after you’ve pulled this meal together once or twice, you’ll never need the steps again making it an easy meal to pull together on those stressful nights where you’re crying at your fridge wondering what to make for dinner. Let me show you how to make teriyaki chicken and rice in just 30 minutes!

This is a sponsored post. I received samples and compensation for this post. All opinions are my own. 

Teriyaki Chicken and rice in 30 minutes

How to Make Teriyaki Chicken and Rice {in 30 minutes}! pinit fg en rect red 28

  • 2 chicken breasts
  • Favorite teriyaki sauce
  • 1 cup rice
  • 2 cups water
  • 1 tablespoon butter
  • dash of salt (optional)

Start with your rice, as the rice will take the longest to make. You can use whatever kind of rice you prefer, but I typically just use white long-grain rice as it’s versatile so I always have some on hand.

Boil 2 cups of water for every 1 cup of rice you want to prepare. Keep in mind, rice doubles in size when cooked and a cup of uncooked rice will feed approximately four servings.

Start dicing up your chicken while you are waiting for the water to boil into bite size pieces. Assume about a half a chicken breast per adult. I usually cook two chicken breasts for my family of 6 with 4 little boys. Turn on a burner to a medium heat with about a tablespoon of extra virgin olive oil and allow the oil to warm while you are chopping up the chicken.

When your water is boiling, add rice and 1 tablespoon of butter per cup of rice and a dash of salt. You will return the pot of rice to a boil, then turn down the heat to low, cover, and let cook and steam for 15-20 minutes.

Teriyaki Chicken and rice

Add your chicken to your frying pan and cook until your chicken is completely cooked through and you don’t see any more pink uncooked chicken. When your chicken is fully cooked, add your favorite teriyaki sauce to the pan. Use as much as you’d like to coat the chicken and prepare a little bit extra as a sauce that can be added on top of your rice. I usually add about 1/2 cup or so of sauce, but I never measure just pour some sauce into your pan straight from the bottle.

Cook, stirring occasionally, for about 5 minutes until the chicken starts to hold onto some of the sauce and the sauce begins to bubble from the heat. Turn down the burner to low and allow your teriyaki chicken to simmer until your meal is ready.

Teriyaki Chicken and rice

When the rice is done, allow the rice to cool for about 5 minutes, until then fluff with a fork and dish into individual bowls. Scoop chicken on top and drizzle extra teriyaki sauce, if desired.

That’s it, so easy right!

The best part is, clean-up is just as easy.


I prepared this quick and easy dinner using Calphalon Classic Stainless Steel cookware. Their line of pots and pans are incredible! I have always leaned towards the non-stick line of products and even have a few Simply Calphalon products from their other product line we really love. However, I don’t think anything compares with these pots and pans! They are extremely durable and really easy to use for every day cooking, but they have lots of smart features built-in, too.

Simply Calphalon

The frying pans, for example, have impact-bonded aluminum bases so they heat fast and even. You can also use them on an induction cooktop! The pot has a side spout on both sides and a deep lid with draining holes so you can strain right from the pot without needing a colander or still steam your foods without letting your steam escape. The pot even has measuring marks on the inside so you can skip your measuring cups a lot of the time.

The Calphalon Classic Stainless Steel cookware is oven and broiler safe and can also be washed in the dishwasher! They have a full lifetime warranty, which is incredible! Using Calphalon’s nylon utensils made it easy to stir, scoop, and prepare our meal. They are sturdy and were perfectly sized.

We have a cookie date planned in time for the holidays to put their bakeware line to good use. The bakeware if absolutely gorgeous with the toffee finish. I really love that the cupcake pan includes a lid that stores without any added space required at the back of the pan when not in use!

You can find Calphalon cookware, bakeware, and utensils at Sears!


Thursday 9th of October 2014

I love quick and easy dinners! Thanks for linking up with What's Cookin' Wednesday!

Nicole Neverman

Tuesday 7th of October 2014

Thank you so much for attending week 4 of #PureBlogLove and linking your fantastic blog post, I can't wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . Have a great day! Nicole

Pure Grace Farms

Wednesday 1st of October 2014

Love your fabulous recipe. Stopping by from the Wednesday Roundup. I would be honored if you would consider sharing your delicious post on Foodie Fridays where I am co-hosting. The party starts Thursday 9 pm Est. Hope to see you there. Blessings, Shari

Karen Glatt

Tuesday 30th of September 2014

Calphalon is the best cookware out there and I just love your fast and easy Teryaki sauce! I will be making it this week for sure!

Lori T.

Monday 29th of September 2014

With all the cooking I'm doing as of late, I just mentioned to the Mister that I need new pans. I'm loving these! Going to show them to the hubster and see if we can't make new pans happen before Christmas. LOL Thanks for the post!

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