Crunchy Asian Chicken and Vegetables

Stir-fries are a super choice for a quick, complete meal. This recipe serves four and is ready in 20 minutes.

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  • prep time 20 min
  • total time 20 min
  • ingredients 10
  • servings 4
 

Ingredients

2
cups uncooked instant white rice
2
cups water
2
tablespoons vegetable oil
14
to 16 oz uncooked chicken breast tenders (not breaded)
1/2
cup thinly sliced onion
1/2
cup teriyaki baste and glaze (from 12-oz bottle)
1/2
cup water
1
cup julienne cut (2x1/8x1/8 inch) carrots
1
cup Green Giant Select™ frozen sugar snap peas (from 1-lb bag), thawed
1
can (11 oz) mandarin orange segments, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 2-quart saucepan, cook rice in 2 cups water as directed on package, omitting salt.
  • 2 In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onion; cook 6 to 8 minutes, turning chicken and stirring onion occasionally, until onion is tender and chicken is no longer pink.
  • 3 Stir in teriyaki baste and glaze, 1/2 cup water, the carrots and sugar snap peas. Heat to boiling; boil 1 minute. Reduce heat; cover and simmer 4 to 6 minutes longer, stirring occasionally, until vegetables are crisp-tender. Gently stir in orange segments. Serve chicken mixture over rice.
  • 1 In 2-quart saucepan, cook rice in 2 cups water as directed on package, omitting salt.
  • 2 In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onion; cook 6 to 8 minutes, turning chicken and stirring onion occasionally, until onion is tender and chicken is no longer pink.
  • 3 Stir in teriyaki baste and glaze, 1/2 cup water, the carrots and sugar snap peas. Heat to boiling; boil 1 minute. Reduce heat; cover and simmer 4 to 6 minutes longer, stirring occasionally, until vegetables are crisp-tender. Gently stir in orange segments. Serve chicken mixture over rice.

EXPERT TIPS

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Expert Tips

If desired, substitute chicken breast strips for stir-fry, for the chicken breast tenders, or you can cut boneless chicken breasts into 1/2-inch-thick strips instead.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
960mg
960%;
Total Carbohydrate
73g
73%
(Dietary Fiber
3g
3%
  Sugars
20g
20%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
25%;
Calcium
8%;
Iron
25%;
Exchanges:
3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
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