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Teriyaki Chicken and Vegetables

Teriyaki Chicken and Vegetables
Smart ingredients, including packaged coleslaw and pasta mixes, make it easy to serve up a colorful combo in just 30 minutes. A refreshing orange teriyaki sauce gives this chicken a lively Asian flavor and such a pretty glisten. —Simple & Delicious Test Kitchen
4 ServingsPrep/Total Time: 30 min.

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

Directions

  • In a small bowl, combine 1 tablespoon cornstarch, orange juice and
  • teriyaki sauce; set aside.
  • 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.
  • In the same skillet, saute squash and onion in remaining oil for 2
  • minutes. Add coleslaw mix; saute 1 minute longer or until vegetables
© Taste of Home 2013

2 of 2

Teriyaki Chicken and Vegetables (continued)

Directions (continued)

  • are crisp-tender. Stir juice mixture and add to pan. Bring to a
  • boil; cook and stir for 2 minutes or until thickened.
  • Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf
  • according to package directions. Serve with chicken mixture. Yield:
  • 4 servings.
Nutrition Facts: 1 chicken breast with 1 cup vegetable mixture and 1 cup rice equals 574 calories, 16 g fat (3 g saturated fat), 94 mg cholesterol, 1,707 mg sodium, 62 g carbohydrate, 5 g fiber, 44 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013