From the Farm

Filter by Recipe Type

Filter by Recipe Submission

Chicken and Vegetable Teriyaki
Close

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.
Print Recipe

Full Page

Full Page Print

Full Page Print

3x5 Card

Full Page Print

3x5 Card Print

Like Recipe

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

Copyright © 2010 The Pictsweet Company All rights reserved. Privacy Policy Terms and Conditions Supply Chains Transparency