CRUNCHY ASIAN CHICKEN AND VEGETABLES

Crunchy Asian Chicken and Vegetables image

Stir-fries are a super choice for a quick, complete meal. This recipe serves four and is ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups uncooked instant white rice
2 cups water
2 tablespoons vegetable oil
14 to 16 oz uncooked chicken breast tenders (not breaded)
1/2 cup thinly sliced onion
1/2 cup teriyaki baste and glaze (from 12-oz bottle)
1/2 cup water
1 cup julienne cut (2x1/8x1/8 inch) carrots
1 cup frozen sugar snap peas (from 1-lb bag), thawed
1 can (11 oz) mandarin orange segments, drained

Steps:

In 2-quart saucepan, cook rice in 2 cups water as directed on package, omitting salt.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onion; cook 6 to 8 minutes, turning chicken and stirring onion occasionally, until onion is tender and chicken is no longer pink.
Stir in teriyaki baste and glaze, 1/2 cup water, the carrots and sugar snap peas. Heat to boiling; boil 1 minute. Reduce heat; cover and simmer 4 to 6 minutes longer, stirring occasionally, until vegetables are crisp-tender. Gently stir in orange segments. Serve chicken mixture over rice.

Nutrition Facts : Calories 490, Carbohydrate 73 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 20 g, TransFat 0 g