Teriyaki Chicken and Rice
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Updated May 7, 2010
Stir-fry flavors like ginger and orange work their magic in this baked chicken dish, accented with prepared teriyaki sauce.
Teriyaki Chicken and Rice
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- Prep Time 10 min
- Total 1 hr 15 min
- Servings 4
- Ingredients 9
Ingredients
- 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
Instructions
-
Step1Heat 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.
-
Step2Arrange 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.
-
Step3Bake covered at 375°F. for 45 minutes.
-
Step4Uncover baking dish; bake an additional 15 to 30 minutes or until chicken is fork-tender and juices run clear. Sprinkle with cashews.
Nutrition
860
Calories
34g
Total Fat
54g
Protein
90g
Total Carbohydrate
20g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 860
- Calories from Fat
- 305
- Total Fat
- 34g
- 52%
- Saturated Fat
- 8g
- 40%
- Cholesterol
- 130mg
- 43%
- Sodium
- 1830mg
- 76%
- Total Carbohydrate
- 90g
- 30%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 20g
- Protein
- 54g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 12%
- 12%
- Calcium
- 8%
- 8%
- Iron
- 36%
- 36%
Exchanges:
4 1/2 Starch; 1 Other Carbohydrate; 1 Fat;Carbohydrate Choice
5 1/2Tips from the Betty Crocker Kitchens
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