Chicken and Asian Rice

Chicken and Asian Rice

BettyCrockerRecipe by BettyCrocker

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15 minutes

1 hour 15 minutes

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    Ingredients

    • 1  cup uncooked regular long-grain rice
    • 1  cup baby-cut carrots
    • 1  medium stalk celery, thinly sliced (1/2 cup)
    • 1  small red bell pepper, chopped (1/2 cup)
    • 1  can (14 oz) chicken broth
    • 1/4  cup teriyaki sauce (from 10-oz bottle)
    • 1/4  cup water
    • 4  boneless skinless chicken breast halves (about 1 lb)
    • 3  tablespoons teriyaki baste and glaze (from 12-oz bottle)
    • 1/4  teaspoon ground ginger
    • 1/2  cup cashew pieces

    Directions

    1. 1Heat oven to 375°F. In ungreased 11x7-inch (2-quart) glass baking dish, mix rice, carrots, celery, bell pepper, broth, teriyaki sauce and water. Arrange chicken on rice mixture.
    2. 2In small bowl, mix teriyaki baste and glaze and ginger. Brush over chicken, using all of mixture. Cover baking dish with foil.
    3. 3Bake 45 minutes. Sprinkle with cashews. Bake uncovered 10 to 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut and rice is tender.

    Categories: Course, Main Dishes, Chicken, Cuisine, Asian, Ingredient, Beans, Grains & Legumes, Chicken

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