Teriaki Chicken and Rice

2 serving chicken parts (fresh or thawed) or boned chicken meat
1 cup uncooked white rice
2 cups water
2 tsp chicken bullion granules
Kikkoman Teriaki Baste and Glaze (not the marinade)

Put rice and water in a 1.5 quart casserole dish. Put chicken on top. Cover tightly. (if the lid does not fit tightly enough to seal, cover with foil and the lid) Bake 375 for 20-30 min. When the rice is almost done - (add more water and bake longer if water is gone and rice is not done) pour teriaki sauce on top of chicken and bake uncovered 5-10 min. Use leftovers for fried rice for lunch.


Variations: use Uncle Ben's Brown and Wild Rice mix in a box - you may need to increase cooking time or add chicken later (unless you like it falling apart) because brown rice takes longer to cook.

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