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Teriyaki Chicken and Rice
Teriyaki Chicken and Rice
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Prep Time:
10 minutes
Total Time:
1 hour 15 minutes
Baked ginger and orange chicken with teriyaki sauce.
Ingredients:
  • 2 cups fresh baby carrots, halved lengthwise
  • 1 cup uncooked regular long-grain white rice
  • 1 (14-oz.) can baby corn nuggets, drained
  • 1 (14-oz.) can chicken broth
  • 5 tablespoons teriyaki sauce
  • 3 to 3 1/2 lb. cut-up frying chicken, skin removed if desired
  • 1/4 cup orange marmalade
  • 1/2 teaspoon ginger
  • 3/4 cup cashew halves and pieces
Instructions:
  • Preheat the oven to 375°F. Grease a 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Mix carrots, rice, corn nuggets, broth, and 2 tablespoons of teriyaki sauce in the baking dish until well combined.
  • Lay chicken pieces on top of the rice. Mix 3 tablespoons of teriyaki sauce, orange marmalade, and ginger in a small bowl. Pour the mixture over the chicken and rice. Cover with foil.
  • Bake covered at 375°F for 45 minutes until golden brown.
  • Remove the cover from the baking dish and bake for an extra 15 to 30 minutes, or until the chicken is fork-tender and the juices run clear. Finish by sprinkling with cashews.

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