Honey Teriyaki Chicken & Rice Recipe

This freezer to oven chicken and rice meal is a breeze to make ahead.
  • Ready in: 1 hours, 30 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 1 hours, 10 minutes
  • By:
  • Servings: Makes 6 servings

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cooking methods

  • Bake
  • Stovetop


  1. In large skillet, heat oil over medium-high heat. Add chicken, Onion Onion Seasoning and Seasoned Salt. Sauté until chicken is cooked through, about 5-6 minutes. Cool.
  2. In a greased freezer to oven-safe 13x9-inch baking dish, combine chicken with remaining ingredients. Toss to coat.
  3. Cover with plastic wrap, then aluminum foil. Seal well, label and freeze.
  4. To bake from frozen, preheat oven to 375°F. Remove foil and plastic wrap. Loosely replace foil. Bake 1 hour. Remove foil; stir. Recover and continue baking 10-15 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.

Makes 6 servings.

Serve with an Asian-style green salad.

No Freeze Option: Preheat oven to 375°F. Prepare through step 2. Cover with foil. Bake 35-40 minutes, stirring halfway through.

Nutrition per Serving: Calories: 450 Total Fat: 7g Sat. Fat: 1g Cholest: 85mg Sodium: 1,550mg Carbs: 62g Fiber: 2g Sugar: 22g Protein: 35g

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