Soy Sauce Chicken and Rice Recipe

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Most Helpful Positive Review

Aug 24, 2007

Very good basic recipe, but I made some changes after reading other reviews. Instead of preparing a casserole, I diced the chicken and then cooked it in a bit of oil. I then added all sauce ingredients, added a can of cream of mushroom soup and simmer the chicken mixture for about 30 minutes. I cooked the rice separately (1 cup) and served the sauce over the rice. Delicious with these modifications! I've always found that keep the rice separate from other ingredients makes for better leftovers. Thanks!

—GolferGirl

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Most Helpful Critical Review

Mar 10, 2008

I hate giving low reviews, but this was not that great to me. My tastebuds just thought something tasted off. Sorry.

—Yummy 4 Tummy

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89 Ratings

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Jan 07, 2004

My wife and I made a dinner together using this recipe. We both enjoyed the dinner and we will make it again. We made 3 modifications: 1. Decreased soy sauce in half to 1 tablespoon, because my wife says soy sauce makes her retain water. We thought this meal had enough flavor with only half the soy sauce. 2. Increased the rice to 3/4 cups, based on GTIDEY's tip. It worked out just right for us like this. 3. Decreased bake time to just 1 hour. Since the chicken has already been browned in the skillet, I believe it would have been overcooked in the oven if baked for 1 1/2 hours. The meal was well-cooked with just 1 hour bake time.

—ETHURSTON

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Oct 01, 2003

I baked this for the full hour and a half, and the chicken was super tender. I used half a cup of rice, and was happy with the consistency of the sauce - it made an excellent 'gravy' for the chicken. In addition, I threw in some extra spices - pepper, paprika, and about a cup of shredded cheddar cheese. This was delicious, and would be very good with pork chops also.

—SEKAYE

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Jan 05, 2008

Wow!!! I was really impressed with this recipe. I did use fresh mushrooms instead of canned. I also made it a skillet dish rather than a casserole, cooking the rice seperately. This will definitely be on my dinner table again soon.

—tasha

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Sep 11, 2005

The base of this was pretty good. I changed it around the ingredients I had! I used cream of mushroom instead of cream of celery. I didn't have any celery so I didn't put it in there, and I used cream of chicken and mushroom (again...it's what I had!) given all the mushroom soup I also didn't put in the can of mushrooms. I took other review's advice and upped the amount of rice to 1 cup. Glad I did, we didn't have much left over. The chicken also was a little dry and I reduced the cook time to 1 hour. We will definately make this again though.

—Katy Q.

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Apr 16, 2007

I thought this was great! I cut the breasts into strips to cook faster. Also making it easier to eat and more of a casserole. I threw in a little poultry seasoning to the strips, onion powder and minced onion while browning the chicken. This way, baking only took about 30-40 minutes and remained very tender and juicey. Thanks!

—Amber

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Dec 09, 2005

My family really liked this recipe. The chicken wasn't dry at all because I didn't cook it for 1 1/2 hrs. I just brought the internal temp up to 170. I used mushroom soup, a 7 oz. can of mushrooms, (we like mushrooms) 1 cu of rice and 3 cu of water. I thought with only using 1/2 cu of rice to 2 cu of water it would be a littly soupy...I will make this again.

—maggiehazel

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Nutrition

Calories
434 kcal
22%

Carbohydrates
36.5 g
12%

Cholesterol
82 mg
27%

Fat
17.8 g
27%

Fiber
2.1 g
8%

Protein
30.6 g
61%

Sodium
1817 mg
73%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Soy Sauce Chicken and Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 434
** Calories from Fat: 161

% Daily Value *
** Total Fat 17.8g 27 %
** Saturated Fat 3.8g 19 %
** Cholesterol 82mg 27 %
** Sodium 1817mg 73 %
** Potassium 533mg 15 %
** Total Carbohydrates 36.5g 12 %
** Dietary Fiber 2.1g 8 %
** Protein 30.6g 61 %
** Sugars 4.2g
** Vitamin A 9 %
** Vitamin C 5 %
** Calcium 10 %
** Iron 38 %
** Thiamin 25 %
** Niacin 147 %
** Vitamin B6 38 %
** Magnesium 18 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.