Teriyaki Chicken and Rice Recipe - BettyCrocker.com
Stir-fry flavors like ginger and orange work their magic in this baked chicken dish, accented with prepared teriyaki sauce.
Ingredients
- 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
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