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Teriyaki chicken and rice makes an easy weeknight meal.
Prep Time: 10 minutes
Total Time: 50 minutes
Makes: 4 servings (1 chicken breast each with rice)
Ingredients:
1 cup La Choy® Teriyaki Stir-Fry Sauce and Marinade, divided
4 boneless skinless chicken breasts
2 tablespoons Pure Wesson® Corn Oil
2 cups chicken broth
1 cup long grain rice
1 can (8 ounces) La Choy® Sliced Water Chestnuts
1/4 cup sliced green onions
La Choy® Chow Mein Noodles (optional)
Directions:
1. Pour 1/2 cup sauce into large resealable plastic bag. Add chicken; seal. Refrigerate 20 minutes, turning bag halfway through marinating time.
2. Heat oil in large skillet over medium-high heat. Remove chicken from bag; discard bag with sauce. Cook chicken 2 minutes on each side or until lightly browned. Remove from skillet; set aside.
3. Combine chicken broth, rice and water chestnuts in skillet. Bring to a boil.
4. Return chicken to skillet. Reduce heat to medium. Cover tightly and simmer 20 minutes or until chicken is no longer pink and rice is tender. Pour remaining sauce over chicken; sprinkle with green onions. Serve over chow mein noodles, if desired.
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