Ingredients Jump to Instructions ↓

  1. 2 cups uncooked instant white rice

  2. 2 cups water

  3. 2 tablespoons vegetable oil

  4. 14 to 16 oz uncooked chicken breast tenders (not breaded)

  5. 1/2 cup thinly sliced onion

  6. 1/2 cup teriyaki baste and glaze (from 12-oz bottle)

  7. 1/2 cup water

  8. 1 cup julienne cut (2x1/8x1/8 inch) carrots

  9. 1 cup Green Giant Select® frozen sugar snap peas (from 1-lb bag), thawed

  10. 1 can (11 oz) mandarin orange segments, drained

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, cook rice in 2 cups water as directed on package, omitting salt.

  2. 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.

  3. 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.

  4. If desired, substitute chicken breast strips for stir-fry, for the chicken breast tenders, or you can cut boneless chicken breasts into 1/2-inch-thick strips instead.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  7. Calories 490 (Calories from Fat 70),


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