TERIYAKI CHICKEN AND VEGETABLES

Teriyaki Chicken and Vegetables image

Smart ingredients, including packaged coleslaw and pasta mixes, make it easy to serve up a colorful combo in just 30 minutes. A refreshing orange teriyaki sauce gives this chicken a lively Asian flavor and such a pretty glisten. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon plus 1/3 cup cornstarch, divided
1 cup orange juice
6 tablespoons teriyaki sauce
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
3 tablespoons olive oil, divided
2 medium yellow summer squash, halved and thinly sliced
1 small red onion, halved and thinly sliced
1 package (12 ounces) broccoli coleslaw mix
2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta

Steps:

In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside., Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

Nutrition Facts : Calories 574 calories, Fat 16g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 1707mg sodium, Carbohydrate 62g carbohydrate (14g sugars, Fiber 5g fiber), Protein 44g protein.