Asian Chicken Skillet Recipe
Asian Chicken Skillet Recipe photo by Taste of Home

Asian Chicken Skillet Recipe

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“This scrumptious recipe is a meal in itself. It uses a convenient Rice-A-Roni mix and only one cleanup is as short as the prep time.” —Terri Christensen, Montague, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix
  • 2 tablespoons butter
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2-1/4 cups water
  • 1/4 cup reduced-sodium teriyaki sauce
  • 1/2 teaspoon ground ginger
  • 1 package (16 ounces) frozen stir-fry vegetable blend, thawed

Nutritional Facts

1-1/2 cup: 397 calories, 9g fat (4g saturated fat), 78mg cholesterol, 955mg sodium, 49g carbohydrate (6g sugars, 6g fiber), 31g protein


  1. In a large skillet, saute rice mix in butter until golden brown. Stir in the chicken, water, teriyaki sauce, ginger and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Stir in vegetable blend. Cover and cook 5-8 minutes longer or until rice is tender and chicken is no longer pink. Yield: 4 servings.
Originally published as Asian Chicken Skillet in Simple & Delicious December/January 2011, p28

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 8, 2013

"Overall a really great recipe. It is a nice simply and quick meal. The only thing I would do differently is add less water and more ginger. I felt like all the water took most of the flavor away."

Reviewed Feb. 22, 2013

"My family loves this recipe. I get the stir-fry vegetable blend with the teriyaki sauce mix and then I don't have to make the sauce, just add a little water."

Reviewed Feb. 1, 2012

"Simple, fast, and delicious"

Reviewed Feb. 1, 2012

"Everyone in the family really liked this recipe and told me to put it in the "keeper" file! Thank you for sharing!"

Reviewed Jan. 29, 2012

"Easy and very tasty"

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