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