Chicken and Vegetable Teriyaki
Submitted by: Becca W., Jackson, TN
When you're craving a home-cooked Asian meal, this is an easy recipe packed with flavor.
Ingredients
Serves 6
- 2 chicken breasts, cooked and cut into bite-size pieces
- 1 cup coarsely chopped celery
- 1 1/2 cups Pictsweet frozen Whole Baby Carrots
- 1 (5 oz.) can sliced water chestnuts, drained
- 1/2 cup teriyaki sauce
- 2 cups rice, uncooked
Directions
Combine chicken, celery, carrots and water chestnuts in a 9x9 casserole dish. Top with teriyaki sauce and toss lightly to coat. Bake at 350 degrees for 20 minutes. Cook rice according to package directions. Serve chicken mixture over a bed of rice.
Nutritional Info
- Serving Size: Serves 6
- Calories: 390
- Total Fat: 3g
- Cholesterol: 10mg
- Sodium: 670mg
- Total Carbohydrates: 77g
- Dietary Fiber: 2g
- Protein: 9g