Stir-fry flavors like ginger and orange work their magic in this baked chicken dish, accented with prepared teriyaki sauce.
cups fresh baby carrots, halved lengthwise
cup uncooked regular long-grain white rice
(14-oz.) can baby corn nuggets, drained
(14-oz.) can chicken broth
tablespoons teriyaki sauce
to 3 1/2 lb. cut-up frying chicken, skin removed if desired
cup orange marmalade
cup cashew halves and pieces
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.
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.
Bake covered at 375°F. for 45 minutes.
Uncover baking dish; bake an additional 15 to 30 minutes or until chicken is fork-tender and juices run clear. Sprinkle with cashews.
Use one 14-ounce can whole kernel corn in place of the baby corn nuggets; drain the corn before you use it.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.