Crunchy Asian Chicken and Vegetables

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

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

Directions

  1. 1 In 2-quart saucepan, cook rice in 2 cups water as directed on package, omitting salt.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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