Crunchy Asian Chicken and Vegetables

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.

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.

High Altitude (3500-6500 ft)

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

Calories 490 (Calories from Fat 70),