Prep:  5 min (plus marinating time)
Marinate:  2 hours
Cook:  30 min
Serves:  4
Average: 4 (44 votes)
Recipe by: Steggles
Ready in 30 minutes, this one-pot Teriyaki Chicken and rice recipe is an easy family dinner. Cooking the chicken over the rice creates amazing flavour. The kids will enjoy the chicken wings too.
Credit: Whisk Media Group

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One-pot Teriyaki Chicken Wings with Rice
  1. Place chicken wings, kecap manis and honey in a resealable plastic food storage bag. Refrigerate for 2 hours to allow flavours to develop
  2. Preheat the oven to 200°C/180°C fan forced. Heat oil in an ovenproof heavy-based saucepan with a lid over medium heat. Drain chicken wings and reserve marinade. Add chicken wings to saucepan and cook for 2 minutes each side or until browned. Transfer to a heatproof plate
  3. Add garlic and ginger to pan and cook, stirring, for 1 minute or until fragrant. Scatter rice into pan and stir to evenly coat. Add stock to pan and bring to the boil. Return chicken wings to pan. Cover with a tight-fitting lid or foil and bake for 25 minutes or until chicken is cooked and rice is tender (all liquid is absorbed). Remove from oven and stand for 2 minutes
  4. Serve sprinkled with the green onion
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Feedback and Reviews

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Made it again
2 years 7 months ago
I’ve made this recipe several times now. The rice turns out great.
Wing a ding ding!
3 years 3 weeks ago
Amazing recipes thank you. Want to use Steggles but can't always find their products? Where are they stocking them these days?
3 years 3 weeks ago
Really good recipe
Worked out great
Stephen D
3 years 3 months ago
easy and very good.
3 years 8 months ago
Made last night. Very nice