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Teriyaki Chicken and Rice

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Teriyaki Chicken and Rice
  • Prep Time 10 min
  • Total Time 1 hr 15 min
  • Servings 4
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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

Directions

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
  • 2 Arrange chicken pieces over rice mixture. In small bowl, combine remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
  • 3 Bake covered at 375°F. for 45 minutes.
  • 4 Uncover baking dish; bake an additional 15 to 30 minutes or until chicken is fork-tender and juices run clear. Sprinkle with cashews.
Tips  

Use one 14-ounce can whole kernel corn in place of the baby corn nuggets; drain the corn before you use it.

For added flavor and texture, toast the cashews. Spread them on a cookie sheet; bake at 350°F. for 8 to 10 minutes, or until golden brown, stirring occasionally.

To reduce the fat in each serving of this recipe by about 10 grams, remove the skin from the chicken. Each serving of the lower-fat version has about 90 fewer calories than each serving of the original recipe.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
860
(
Calories from Fat
305
)
Daily Value
Total Fat
34g
52%
(
Saturated Fat
8g
40%
)
Cholesterol
130mg
43%
Sodium
1830mg
76%
Total Carbohydrate
90g
30%
(
Dietary Fiber
5g
20%
,
Sugars
20g
)
Protein
54g
Daily Value*:
Vitamin A
100%
100%
Vitamin C
12%
12%
Calcium
8%
8%
Iron
36%
36%
Exchanges:
4 1/2 Starch; 1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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