Chicken Nuggets

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Recipe

Teriyaki Chicken and Vegetables

There’s no need for takeout food when you can prepare something even better and faster at home. Your friends and family will love the authentic flavors of this restaurant-inspired dish.
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  • Serving 6
  • Total Time 23 min
    Preparation 5 min
    Marination 0 min
    Cook 18 min
  • Nutrition Facts
    Calories 388
    Total Fat 15 g
    Protein 15 g
    Carbohydrate 48 g
    Cholesterol 48 mg
    Sodium 1076 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart
Teriyaki Chicken and Vegetables

Ingredients

  • 12 Boneless Skinless Chicken Tenderloins (2.5 lb. bag)
  • 1 tablespoon vegetable oil
  • 2-1/2 cups broccoli florets, about 8-oz.
  • 2/3 cup water
  • 1 can baby corn, 15-oz., drained or 1 can straw mushrooms , 15 oz., drained
  • 2/3 cup bottled thick sweet and sour sauce
  • 1/3 cup cashews or 1/3 cup peanuts
  • 4 cups white rice, cooked; hot


Cooking Instructions

  1. Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minute. Pat dry.
  2. Heat 1 tablespoon oil in large skillet over medium; add chicken; cover and cook, turning occasionally, 10 to 12 minutes or until browned and done (internal temp 170°F). Remove chicken to plate; cover and keep warm.
  3. Add broccoli and water to skillet; cover immediately and cook 3 minutes over medium heat. Add chicken (and any accumulated juices), corn, and sweet and sour sauce to skillet. Heat thoroughly. Stir in cashews.
  4. Serve chicken and vegetables over cooked rice.

Hand WashingRemember to wash hands and surfaces before preparing food

Substitution Tip:

To substitute Tyson® Fresh Chicken Tenderloins, follow recipe directions but decrease cooking time by about one-third.