Crunchy Asian Chicken and Vegetables

Stir-fries are a super choice for a quick, complete meal.

Prep: 20 min | Yield: 4 servings

Ingredients

• 2 cups uncooked instant white rice
• 2 cups water
• 2 tablespoons vegetable oil
• 14 to 16 ounces uncooked chicken breast tenders (not breaded)*
• 1/2 cup thinly sliced onion
• 1/2 cup teriyaki baste and glaze (from 12-ounce bottle)
• 1/2 cup water
• 1 cup julienne cut (2 x 1/8 x 1/8 inch) carrots
• 1 cup Green Giant Select® frozen sugar snap peas (from 1 pound bag), thawed
• 1 (11 ounce) can mandarin orange segments, drained

Instructions

1. In 2-quart saucepan, cook rice in 2 cups water as directed on package, omitting salt.
2. In 12-inch nonstick skillet, heat oil over medium heat.
3. Add chicken and onion; cook 6 to 8 minutes, turning chicken and stirring onion occasionally, until onion is tender and chicken is no longer pink.
4. Stir in teriyaki baste and glaze, 1/2 cup water, the carrots and sugar snap peas. Heat to boiling; boil 1 minute.
5. Reduce heat; cover and simmer 4 to 6 minutes longer, stirring occasionally, until vegetables are crisp-tender.
6. Gently stir in orange segments.
7. Serve chicken mixture over rice.

Notes

High Altitude (3500-6500 ft): No change.

* If desired, substitute chicken breast strips for stir-fry, for the chicken breast tenders, or you can cut boneless chicken breasts into 1/2-inch-thick strips instead.

Per serving: Calories 490 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 50mg; Sodium 960mg; Total Carbohydrate 73g (Dietary Fiber 3g, Sugars 20g); Protein 31g

Percent Daily Value*: Vitamin A 140%; Vitamin C 25%; Calcium 8%; Iron 25%

Exchanges: 3 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1 Fat Carbohydrate Choices: 5

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker