Chicken and Vegetable Teriyaki

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.


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


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