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Freezer-Friendly Sheet Pan Teriyaki Chicken and Rice

Image for Freezer-Friendly Sheet Pan Teriyaki Chicken and Rice


Serves 4


Prep Time

15 minutes


Cook Time

30 minutes


Total Time

45 minutes

kikkoman products used:


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.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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