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Crunchy Asian Chicken and Vegetables

Stir-fries are a super choice for a quick, complete meal. This recipe serves four and is ready in 20 minutes.

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( 111 Ratings)

111 Ratings

5 Stars 30%

4 Stars 26%

3 Stars 22%

2 Stars 15%

1 Stars

Member Reviews ( 4 )

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Prep Time 20 min
Total Time 20 min
Servings 4

Ingredients

2: cups uncooked instant white rice

2: cups water

2: tablespoons vegetable oil

14: to 16 oz uncooked chicken breast tenders (not breaded)

1/2: cup thinly sliced onion

1/2: cup teriyaki baste and glaze (from 12-oz bottle)

1/2: cup water

1: cup julienne cut (2x1/8x1/8 inch) carrots

1: cup Green Giant Select® frozen sugar snap peas (from 1-lb bag), thawed

1: can (11 oz) mandarin orange segments, drained

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Directions

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. 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.
3 Stir in teriyaki baste and glaze, 1/2 cup water, the carrots and sugar snap peas. Heat to boiling; boil 1 minute. Reduce heat; cover and simmer 4 to 6 minutes longer, stirring occasionally, until vegetables are crisp-tender. Gently stir in orange segments. Serve chicken mixture over rice.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 960mg; 960%;
Total Carbohydrate: 73g; 73%
(Dietary Fiber 3g 3% Sugars 20g 20% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 120%;
Vitamin C: 25%;
Calcium: 8%;
Iron: 25%;

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 7/3/2010 7:15:33 PM REPORT ABUSE jam10574 said:

Rating:

Made this for the second time tonight for dinner. I used chicken thighs I had on hand and sugar snap peas fron the farmers market. Yummy! The crunch comes from the snap peas as they are tender crisp. I always add chicken stock to cook the rice for added flavor and added 2 T. cornstach to the water and teryaki to thicken the sauce. This is a winner. LOVE IT. Also, very generous portions for the calorie count.

This reply was: Helpful Inspiring

Posted 4/13/2010 3:25:37 PM REPORT ABUSE Widows_Might said:

Rating:

Perhaps the crunch comes from the carrots and snap peas? I like your idea about the cashews. How about crispy "chow mein" noodles instead of rice? Some small chopped broccoli would also add a bnit of crunch, now that I think about it. I think there are several possibilities to be explored. I look forward to trying this recipe!

This reply was: Helpful Inspiring