Teriyaki Chicken And Vegetables Recipe

Name: Teriyaki Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1/3 cup cornstarch, divided; 1 cup orange juice; 6 tablespoons teriyaki sauce; 4 boneless skinless chicken breast halves (6 ounces each); 1/4 teaspoon salt; 3 tablespoons olive oil, divided; 2 medium yellow summer squash, halved and thinly sliced; 1 small red onion, halved and thinly sliced; 1 package (12 ounces) broccoli coleslaw mix; 2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta

Servings: persons

1 tablespoon plus 1/3 cup cornstarch, divided
1 cup orange juice
6 tablespoons teriyaki sauce
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
3 tablespoons olive oil, divided
2 medium yellow summer squash, halved and thinly sliced
1 small red onion, halved and thinly sliced
1 package (12 ounces) broccoli coleslaw mix
2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta

1
In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside.
2
Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm.
3
In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4
Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon plus 1/3 cup cornstarch, divided, 1 cup orange juice, 6 tablespoons teriyaki sauce, 4 boneless skinless chicken breast halves (6 ounces each), and more.

Yes, Teriyaki Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Teriyaki Chicken And Vegetables

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