One-Pot Teriyaki Chicken and Rice Recipe
Boneless skinless chicken breasts, colorful veggies, teriyaki sauce and rice combine for a seriously pleasing family meal that’s way better (and cheaper!) than any takeout. And
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pillsbury.com.
Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Mixing bowl
- Colander
Ingredients
- 2 tablespoons vegetable oil
- 1 lb boneless skinless chicken breasts, cut in 1-inch pieces, patted dry
- 1/4 teaspoon salt
- 6 green onions, thinly sliced on the bias, greens and whites separated
- 1 medium red bell pepper, cut in 1-inch pieces
- 2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
- 3/4 cup La Choy™ teriyaki stir-fry sauce and marinade (from 14-oz bottle)
- 1 cup uncooked regular long-grain white rice
- 1 cup fresh snow peas
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