3/4
cup La Choy™ teriyaki stir-fry sauce and marinade (from 14-oz bottle)
1
cup uncooked regular long-grain white rice
1
cup fresh snow peas
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Steps
1
In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 6 to 8 minutes on first side, without moving, until chicken is browned on bottom and releases easily from pan. Stir chicken; stir in green onion whites and bell pepper. Cook 2 to 3 minutes or until softened.
2
Stir broth, teriyaki sauce and rice into chicken mixture in Dutch oven. Heat to boiling, stirring occasionally. Reduce heat to medium-low; cover, and cook 20 to 25 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center.
3
Remove from heat. Stir in snow peas; cover, and let stand 2 to 4 minutes to soften snow peas. Stir; top with green onion greens.
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Save some time by purchasing bagged snow peas. They are available in most grocery stores.
Oil should be hot before adding chicken to avoid sticking.
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