Teriyaki Chicken and Rice

Stir-fry flavors like ginger and orange work their magic in this baked chicken dish, accented with prepared teriyaki sauce.

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Servings 4

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ingredients 9
Prep Time 10 min
Total Time 1 hr 15 min

Ingredients

2: cups fresh baby carrots, halved lengthwise

1: cup uncooked regular long-grain white rice

1: (14-oz.) can baby corn nuggets, drained

1: (14-oz.) can chicken broth

5: tablespoons teriyaki sauce

3: to 3 1/2 lb. cut-up frying chicken, skin removed if desired

1/4: cup orange marmalade

1/2: teaspoon ginger

3/4: cup cashew halves and pieces

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Directions

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
2 Arrange chicken pieces over rice mixture. In small bowl, combine remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
3 Bake covered at 375°F. for 45 minutes.
4 Uncover baking dish; bake an additional 15 to 30 minutes or until chicken is fork-tender and juices run clear. Sprinkle with cashews.

EXPERT TIPS

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Expert Tips

Use one 14-ounce can whole kernel corn in place of the baby corn nuggets; drain the corn before you use it.

For added flavor and texture, toast the cashews. Spread them on a cookie sheet; bake at 350°F. for 8 to 10 minutes, or until golden brown, stirring occasionally.

To reduce the fat in each serving of this recipe by about 10 grams, remove the skin from the chicken. Each serving of the lower-fat version has about 90 fewer calories than each serving of the original recipe.