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Freezer-Friendly Sheet Pan Teriyaki Chicken and Rice

Sheet pan dinners make cooking a breeze! Pop all the ingredients onto a baking sheet and have your easy dinner ready to serve in no time. Customize with your family’s favorite veggies or use potatoes instead of rice. This dinner is kid-friendly — kids can help measure out the rice and peas and mix everything together. It’s a quick dinner for a busy weeknight and makes an excellent meal-prep dish for frozen dinners or lunches all week.


Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

¾ cup Kikkoman® Teriyaki Marinade & Sauce
3 tablespoons cane sugar
2 tablespoons Kikkoman® Sesame Oil
1 tablespoon ginger, grated
1 teaspoon garlic, minced
1 ½ pounds boneless skinless chicken breast, chopped into bite sized pieces
2 cups cooked brown rice
1 cup carrots, chopped
1 cup frozen peas

Optional for serving:
½ cup green onion, chopped
⅓ cup cilantro, chopped
2 teaspoons toasted sesame seeds


  1. Stir together teriyaki sauce, cane sugar, sesame oil, ginger and garlic in a saucepan over medium-low heat. Once sauce is boiling, reduce heat to low and simmer for 15 minutes or until sauce has reduced slightly and sugar is completely dissolved. Pour sauce into a small bowl to cool for 10 minutes.
  2. Preheat oven to 400ºF and line a medium baking pan with parchment paper. Place pieces of chicken on the bottom half of sheet pan and drizzle with ¼ cup of sauce. Use hands to coat chicken with sauce. Bake for 15 minutes.
  3. While chicken bakes, stir together brown rice, carrots, peas and ¼ cup of sauce in a small bowl. Carefully remove baking pan from oven and use a spatula to stir chicken. Spread rice mixture on the other half of pan. Return to oven for 12-15 minutes longer or until chicken is cooked through and rice is lightly crisped.
  4. Remove pan from oven. Drizzle with remaining sauce and garnish with green onion, cilantro and sesame seeds. Serve hot. Freeze leftovers in an airtight container.


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