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Crunchy Asian Chicken and Vegetables
Crunchy Asian Chicken and Vegetables
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Prep Time:
20 minutes
Total Time:
20 minutes
Quick and complete stir-fry meal for four, ready in just 20 minutes.
Ingredients:
  • 2 cups uncooked instant white rice
  • 2 cups water
  • 2 tablespoons vegetable oil
  • 14 to 16 oz uncooked chicken breast tenders (not breaded)
  • 1/2 cup thinly sliced onion
  • 1/2 cup teriyaki baste and glaze (from 12-oz bottle)
  • 1/2 cup water
  • 1 cup julienne cut (2x1/8x1/8 inch) carrots
  • 1 cup frozen sugar snap peas (from 1-lb bag), thawed
  • 1 can (11 oz) mandarin orange segments, drained
Instructions:
  • Cook the rice in a 2-quart saucepan with 2 cups of water following the instructions on the package, but not adding salt.
  • Heat oil in a 12-inch nonstick skillet over medium heat. Add chicken and onion. Cook for 6 to 8 minutes, turning chicken and stirring onion occasionally, until onion is tender and chicken is cooked through.
  • Combine teriyaki baste and glaze, water, carrots, and sugar snap peas in a pot. Bring to a boil and cook for 1 minute. Reduce heat, cover, and simmer for 4 to 6 minutes until veggies are crisp-tender. Fold in orange segments. Serve the chicken over rice.

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