|
|
Easy Teriyaki Chicken and RiceTeriyaki chicken and rice makes an easy weeknight meal Recipe Rating  3 ratings. Rate this recipe Time:
Hands On: 10 minutes
Total Time: 50 minutes Servings: Makes 4 servings (1 chicken breast with rice each)
| Ingredients |
- 4 boneless skinless chicken breasts (4 breasts = 1-1/4 lbs)
- 1 cup La Choy® Teriyaki Stir-Fry - Marinade, divided
- 2 tablespoons Pure Wesson® Corn Oil
- 2 cups reduced-sodium chicken broth
- 1 cup long-grain white rice, uncooked
- 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
- 1/4 cup sliced green onions
- La Choy® Chow Mein Noodles, optional
|
 | Directions | - Place chicken in large resealable food storage bag. Pour 1/2 cup of the marinade over chicken; seal bag. Refrigerate 20 minutes, turning bag halfway through marinating time.
- Heat oil in large skillet over medium-high heat. Remove chicken from bag; discard bag with marinade. Cook chicken 2 minutes on each side or until lightly browned. Remove from skillet; set aside.
- Combine broth, rice and water chestnuts in skillet. Bring to a boil.
- Return chicken to skillet. Reduce heat to medium-low. Cover tightly and simmer 20 minutes or until chicken is no longer pink and rice is tender. Pour remaining marinade over chicken and rice; sprinkle with green onions. Serve over chow mein noodles, if desired.
|
Nutrition Facts Amount per Serving Calories 519 % Daily Value* Total fat 17% 11 g Saturated fat 11% 2 g Cholesterol 30% 90 MG Sodium 58% 1,386 MG Carbohydrate 21% 62 g Dietary fiber 4% 1 g Sugars 1% 14 g Protein 77% 38 g Vitamin A 2% Vitamin C 3% Calcium 4% Iron 23% * Percent Daily Values are based on a 2,000 calorie diet |
|
