Teriyaki Chicken and Vegetables

Sweet and sour sauce brings a familiar Asian flair to this meal. Quicker, and tastier, than takeout.
Sweet and sour sauce brings a familiar Asian flair to this meal. Quicker, and tastier, than takeout.

Teriyaki Chicken and Vegetables

Prep Time
5

MINUTES

5 minutes
Cook Time
18

MINUTES

18 minutes
Serves
6

Calories
388

  • Calories388
  • Total Fat15 g
  • Cholesterol48 mg
  • Sodium1076 mg
  • Total Carbohydrate48 g
  • Protein15 g

Ingredients

  • 12 Individually Frozen Chicken Breast Tenderloins

  • 1 tablespoon vegetable oil

  • 2-1/2 cup broccoli florets, about 8-oz.

  • 2/3 cup water

  • 1 can baby corn, 15-oz., drained

  • 2/3 cup bottled thick sweet and sour sauce

  • 1/3 cup cashews

  • 4 cup white rice, cooked; hot

Cooking Instructions

  • Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minute. Pat dry.
  • 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.
  • 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.
  • Serve chicken and vegetables over cooked rice.

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