Black rice chicken recipe is something I discovered during my search for meals that feel both different and healthy.
It’s a dish made using cooked black rice, tender chicken, edamame, almonds, and teriyaki sauce. I was surprised how delicious it turned out the deep flavor of black rice mixed so well with the juicy chicken.
I got inspired to make it after tasting something similar at a small local restaurant. I completed the full recipe one weekend for my family, and they were impressed.
My brother said it tasted like something from a high-end place, and my mom asked me to make it again. It felt good to create something this good from scratch, and now it’s one of our favorites at home.
Why Peoples Like Black Rice Chicken Recipe?
People like black rice chicken Recipe because it combines rich, earthy flavors of black rice with the savory taste of seasoned chicken and teriyaki sauce.
The texture is satisfying, and the mix of ingredients like edamame and almonds adds both crunch and nutrition. It’s a filling, flavorful meal that feels both hearty and healthy.
The recipe is also easy enough for anyone to make, making it a popular choice for those who want something tasty without too much effort.
How To Prepare Black Rice Chicken Recipe?
Recipe Overview
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Asian Fusion
Difficulty: Easy to Moderate
Servings: Yield 7
Calories (Per Serving): Approx. 400–450 kcal
Equipment Needed
- Large non-stick skillet or saute pan
- Medium saucepan with lid (for rice/edamame)
- Knife and cutting board
- Measuring cups and spoons
- Mixing spoon or spatula
Ingredients
- 4 boneless, skinless chicken breasts (lightly pounded for tenderness)
- 4 cups cooked black rice
- 1¾ cups water
- 1 cube chicken bouillon
- ¼ cup slivered almonds
- 1 cup shelled edamame (fresh or frozen)
- 2 tablespoons unsalted butter
- 1 teaspoon garlic salt
- ¼ cup finely diced onion
- 1 teaspoon ground black pepper
- 1 cup teriyaki sauce (divided store-bought or homemade)
- Sesame seeds for garnish (optional)
Instructions:
1. Cook Chicken:
Heat 1 tablespoon of butter in a large skillet over medium heat. Season chicken breasts with garlic salt and pepper. Sear chicken for 5–6 minutes on each side, or until fully cooked and golden brown.
Add ½ cup of teriyaki sauce to the pan during the last 2 minutes of cooking. Let it simmer and coat the chicken. Remove chicken and set aside; cover to keep warm.
2. Prepare Black Rice (if not pre-cooked):
In a medium saucepan, bring 1¾ cups of water to a boil. Add chicken bouillon cube and stir to dissolve. Add cooked black rice, stir, and allow it to warm up or reabsorb flavor if already cooked.
Stir in shelled edamame and allow them to heat through (about 3–5 minutes).
3. Saute Aromatics:
In the same skillet used for the chicken, add remaining 1 tablespoon of butter. Saute diced onions and slivered almonds until fragrant and lightly golden (about 3 minutes).
4. Combine:
Add rice mixture to the skillet with onions and almonds. Mix well. Drizzle remaining ½ cup teriyaki sauce over the rice mixture, tossing to coat everything evenly.
5. Serve:
Plate the rice mixture, topping it with a sliced chicken breast. Garnish with sesame seeds if desired.
Ways To Use
Black rice chicken Recipe can be made into a hearty bowl with fresh vegetables, tossed into a stir-fry, or served alongside a spicy sauce for extra flavor.
It’s great when packed for lunch or enjoyed warm at dinner. Try layering it in a wrap or adding it to a salad for a satisfying twist.
My Tips
1. Rinse black rice well to remove excess starch before cooking.
2. Soak it for 30 minutes for better texture and faster cooking.
3. Use boneless chicken thighs for juicier results.
4. Cook rice separately to control doneness and avoid sogginess.
5. Add soy sauce and garlic while stir-frying for deep flavor.
Proper Storage
Store black rice chicken in an airtight container and refrigerate within two hours of cooking. It stays fresh for up to four days.
For longer storage, freeze in portioned containers and reheat gently to maintain texture and flavor. Let the dish cool completely before sealing to avoid condensation.
Conclusion
This black rice chicken recipe brings together bold flavors, wholesome ingredients, and a simple cooking process that anyone can follow.
My easily achieved success in the kitchen shows just how satisfying and rewarding this dish can be. From the nutty black rice to the savory teriyaki chicken, every bite is full of comfort and taste.
I hope you will try making it today and enjoy the same delicious results. It’s a dish that truly delivers on both flavor and ease.
Black Rice Chicken Recipe
Equipment
- Large non-stick skillet or saute pan
- Medium saucepan with lid (for rice/edamame)
- Knife and cutting board
- Measuring Cups and Spoons
- Mixing spoon or spatula
Ingredients
- 4 boneless skinless chicken breasts (lightly pounded for tenderness)
- 4 cups cooked black rice
- 1¾ cups water
- 1 cube chicken bouillon
- ¼ cup slivered almonds
- 1 cup shelled edamame fresh or frozen
- 2 tablespoons unsalted butter
- 1 teaspoon garlic salt
- ¼ cup finely diced onion
- 1 teaspoon ground black pepper
- 1 cup teriyaki sauce divided store-bought or homemade
- Sesame seeds for garnish optional
Instructions
Cook Chicken:
- Heat 1 tablespoon of butter in a large skillet over medium heat. Season chicken breasts with garlic salt and pepper. Sear chicken for 5–6 minutes on each side, or until fully cooked and golden brown.
- Add ½ cup of teriyaki sauce to the pan during the last 2 minutes of cooking. Let it simmer and coat the chicken. Remove chicken and set aside; cover to keep warm.
Prepare Black Rice (if not pre-cooked):
- In a medium saucepan, bring 1¾ cups of water to a boil. Add chicken bouillon cube and stir to dissolve. Add cooked black rice, stir, and allow it to warm up or reabsorb flavor if already cooked.
- Stir in shelled edamame and allow them to heat through (about 3–5 minutes).
Saute Aromatics:
- In the same skillet used for the chicken, add remaining 1 tablespoon of butter. Saute diced onions and slivered almonds until fragrant and lightly golden (about 3 minutes).
Combine:
- Add rice mixture to the skillet with onions and almonds. Mix well. Drizzle remaining ½ cup teriyaki sauce over the rice mixture, tossing to coat everything evenly.
Serve:
- Plate the rice mixture, topping it with a sliced chicken breast. Garnish with sesame seeds if desired.
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