Teriyaki Chicken And Rice

1. 1

   Heat oven to 375*.

2. 2

   Spray 13x9 inch 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.

3. 3

   Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.

4. 4

   Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.

5. 5

   NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.

6. 6

   NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.

* Per serving · 4 servings · Values may vary.

No additional tips available.