Teriyaki Chicken and Rice |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
|
An easy and delicious meal to satisfy tour Chinese food cravings. Ingredients:
2 cups fresh baby carrots, halved lengthwise |
1 cup uncooked regular long grain white rice |
1 (14 ounce) can baby corn, drained |
1 (14 ounce) can chicken broth |
5 tablespoons teriyaki sauce |
3 -3 1/2 lbs cut up frying chickens, skin removed if desired |
1/4 cup orange marmalade |
1/2 teaspoon ginger |
3/4 cup cashew halves, and pieces |
Directions:
1. Heat oven to 375*.
2. Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
3. Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
4. Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.
5. NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.
6. NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.
|
|