Ingredients Jump to Instructions ↓

  1. 1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix 2 tablespoons butter 1 pound boneless skinless chicken breasts, cut into strips 2-1/4 cups water 1/4 cup reduced-sodium teriyaki sauce 1/2 teaspoon ground ginger 1 package (16 ounces) frozen stir-fry vegetable blend, thawed

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute rice mix in butter until golden brown. Stir in the chicken, water, teriyaki sauce, ginger and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in vegetable blend. Cover and cook 5-8 minutes longer or until rice is tender and chicken is no longer pink. Yield: 4 servings.


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