TERIYAKI CHICKEN AND RICE

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Teriyaki Chicken and Rice image

Stir-fry flavors like ginger and orange work their magic in this baked chicken dish, accented with prepared teriyaki sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • Bake covered at 375°F. for 45 minutes.
  • Uncover baking dish; bake an additional 15 to 30 minutes or until chicken is fork-tender and juices run clear. Sprinkle with cashews.

Nutrition Facts : Calories 860, Carbohydrate 90 g, Cholesterol 130 mg, Fat 1, Fiber 5 g, Protein 54 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1830 mg, Sugar 20 g

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