Strips of tender chicken breasts and cut-up fresh veggies cook up quickly in this easy weeknight teriyaki skillet. Serves four—deliciously!
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
1 lb. boneless skinless chicken breast s, cut into strips
1 small onion, thinly sliced
2 cups water
1/2 cup A.1. Teriyaki Steak Sauce
1 carrot, sliced
1/2 green pepper, cut into thin strips
2 cups instant brown rice, uncooked
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Let's Make It
Heat oil in large skillet on medium heat. Add chicken and onions; cook and stir 4 min. or until chicken is done.
Add water, teriyaki sauce, carrots and peppers; stir. Bring to boil, stirring occasionally.
Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork.
Cover and refrigerate any leftover stir-fried vegetables. Reheat and serve over hot cooked noodles or rice for a quick main dish. For safe reheating, be sure to reheat to an internal temperature of 165°F or higher and stir to distribute the heat evenly. Or, add to hot broth for a flavorful soup or toss with mixed salad greens for a hearty salad. The ideas are endless!
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.