14 to 16 oz uncooked chicken breast tenders (not breaded)
1/2 cup thinly sliced onion
1/2 cup teriyaki baste and glaze
1/2 cup water
1 cup julienne cut carrots (so they look like match sticks)
1 cup Green Giant Select frozen sugar snap peas, thawed
1 can (11 oz) mandarin orange segments, drained
Instructions
In 2-quart saucepan, cook rice in 2 cups water as directed on package, omitting salt.
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.
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.
If desired, substitute chicken breast strips for stir-fry, for the chicken breast tenders, or you can cut boneless chicken breasts into 1/2-inch-thick strips instead.
Originally Submitted
4/11/2010
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