Teriyaki Chicken and Rice

Teriyaki Chicken and Rice

Stir-fry flavors like ginger and orange work their magic in this baked chicken dish, accented with prepared teriyaki sauce.

Prep Time

10

Minutes

Total Time

1:15

Hr:Mins

Makes

4

servings

2
cups fresh baby carrots, halved lengthwise
1
cup uncooked regular long-grain white rice
1
(14-oz.) can baby corn nuggets, drained
1
(14-oz.) can chicken broth
5
tablespoons teriyaki sauce
3
to 3 1/2 lb. cut-up frying chicken, skin removed if desired
1/4
cup orange marmalade
1/2
teaspoon ginger
3/4
cup cashew halves and pieces
  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
  2. Arrange chicken pieces over rice mixture. In small bowl, combine remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
  3. Bake covered at 375°F. for 45 minutes.
  4. Uncover baking dish; bake an additional 15 to 30 minutes or until chicken is fork-tender and juices run clear. Sprinkle with cashews.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Use one 14-ounce can whole kernel corn in place of the baby corn nuggets; drain the corn before you use it.
Kitchen Tip
For added flavor and texture, toast the cashews. Spread them on a cookie sheet; bake at 350°F. for 8 to 10 minutes, or until golden brown, stirring occasionally.
Healthy Hint
To reduce the fat in each serving of this recipe by about 10 grams, remove the skin from the chicken. Each serving of the lower-fat version has about 90 fewer calories than each serving of the original recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 860
    • (Calories from Fat 305),
  • Total Fat 34g
    • (Saturated Fat 8g,),
  • Cholesterol 130mg;
  • Sodium 1830mg;
  • Total Carbohydrate 90g
    • (Dietary Fiber 5g,
    • Sugars 20g),
  • Protein 54g;
Percent Daily Value*:
    Exchanges:
    • 4 1/2 Starch;
    • 1 Other Carbohydrate;
    • 1 Fat;
    Carbohydrate Choices:
    • 5 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.