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Asian Chicken Skillet

 Asian Chicken Skillet
“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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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 cups equals 397 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 955 mg sodium, 49 g carbohydrate, 6 g fiber, 31 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.