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Asian Chicken Skillet Recipe

Asian Chicken Skillet Recipe

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

Ingredients

  • 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

Directions

  • 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.

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

Reviews for Asian Chicken Skillet

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MY REVIEW
AAubrey829
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."

MY REVIEW
ROCKYTOP08
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."

MY REVIEW
Brigid Nelson
Reviewed Feb. 1, 2012

"Simple, fast, and delicious"

MY REVIEW
bach418
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!"

MY REVIEW
kcc1108
Reviewed Jan. 29, 2012

"Easy and very tasty"

MY REVIEW
csljawl@sbcglobal.net
Reviewed Jan. 21, 2012

"Very Very Salty"

MY REVIEW
seekere
Reviewed Jan. 18, 2012

"Very good"

MY REVIEW
asabot
Reviewed Mar. 26, 2011

"I loved how easy this recipe was and how quick it was to make after a long day of work. The stir-fry blend I bought didn't have peppers so I added a few strips of red and yellow peppers for color. It was great as-is, but next time I may add just a bit more teriyaki sauce and ginger."

MY REVIEW
hskinner76
Reviewed Feb. 12, 2011

"loved it! worked well with soy sauce instead of teriyaki"

MY REVIEW
dmwilmoth
Reviewed Jan. 25, 2011

"I really liked this recipe! I love how it used a Rice-A-Roni mix and added things to amp it up and make it taste 100% homemade. Very very tasty; great oriental flavor! I made this exactly like the recipe, but added a little crushed red pepper for some heat. Delicious!"

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Wine Pairings

Light-Bodied White Wine

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