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Teriyaki Chicken and Rice

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Teriyaki Chicken and Rice
  • Prep 10 min
  • Total 1 hr 15 min
  • Ingredients 9
  • Servings 4
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Stir-fry flavors like ginger and orange work their magic in this baked chicken dish, accented with prepared teriyaki sauce.
Updated Nov 2, 2009

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

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Use one 14-ounce can whole kernel corn in place of the baby corn nuggets; drain the corn before you use it.
  • tip 2
    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.
  • tip 3
    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.

Nutrition Information

860 Calories, 34g Total Fat, 54g Protein, 90g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
860
Calories from Fat
305
Total Fat
34g
52%
Saturated Fat
8g
40%
Cholesterol
130mg
43%
Sodium
1830mg
76%
Total Carbohydrate
90g
30%
Dietary Fiber
5g
20%
Sugars
20g
Protein
54g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
12%
12%
Calcium
8%
8%
Iron
36%
36%
Exchanges:
4 1/2 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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