Baked Teriyaki Chicken And Rice - Poultry & Chicken Recipes - LGCM

Name: Baked Teriyaki Chicken And Rice - Poultry & Chicken Recipes - LGCM
Ingredients: 1 LGCM Mandarin Teriyaki Chicken Breast (about 2 lbs.); 1.5 cup White Rice (uncooked); 1 bag Asian Vegetable Blend (10 oz bag); 1 can Baby Corn (frozen); 1 Onion (drained); 1 Red Bell Pepper (small); 2.75 cup Water (rough chopped); .25 cup Soy Sauce (chopped); 1 Tbsp Garlic Powder; 2 tsp Black Pepper; Teriyaki Sauce; Pour all ingredients except chicken into a medium sized casserole dish. Stir to combine. Note – you can add red pepper flakes to spice up the dish if you like!; Remove the foil, and bake for another 20-30 minutes, until the chicken reaches 165ºF, and the rice has absorbed all of the liquid.; Serve chicken on top of a scoop of rice and veggies. Drizzle with your favorite teriyaki sauce and enjoy!

lakegenevacountrymeats.com

If you're like us, you probably hate doing dishes. This delicious recipe has the huge advantage of being made in one casserole dish for easy cleanup.

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Ingredients

1 LGCM Mandarin Teriyaki Chicken Breast (about 2 lbs.)
1.5 cup White Rice (uncooked)
1 bag Asian Vegetable Blend (10 oz bag)
1 can Baby Corn (frozen)
1 Onion (drained)
1 Red Bell Pepper (small)
2.75 cup Water (rough chopped)
.25 cup Soy Sauce (chopped)
1 Tbsp Garlic Powder
2 tsp Black Pepper
Teriyaki Sauce
Pour all ingredients except chicken into a medium sized casserole dish. Stir to combine. Note – you can add red pepper flakes to spice up the dish if you like!
Remove the foil, and bake for another 20-30 minutes, until the chicken reaches 165ºF, and the rice has absorbed all of the liquid.
Serve chicken on top of a scoop of rice and veggies. Drizzle with your favorite teriyaki sauce and enjoy!