Teriyaki Chicken and Vegetables
Chopped Asian Salad Kit and Steamed Rice
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 Tbsp sesame oil, divided
- 2 large zucchini, cut into chunks
- 1 onion, coarsely chopped
- 1 (8-oz) pkg sliced mushrooms
- ½ cup chicken broth
- ⅓ cup soy sauce
- 3 Tbsp brown sugar
- 2 Tbsp rice vinegar
- 2 Tbsp cornstarch
Instructions
- Cook chicken in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat until browned. Remove from skillet, and keep warm.
- Cook zucchini, onion, and mushrooms in 2 Tbsp hot oil in same skillet over medium-high heat until just tender. Return chicken to skillet.
- Whisk together broth and all remaining ingredients. Pour over chicken mixture, and cook 2 minutes or until sauce thickens. Serve over rice.
Side Dish Ingredients
- 1½ cups long-grain rice
- 1 (13.6-oz) pkg chopped Asian salad kit
Side Dish Instructions
- Cook rice according to package directions.
- Prepare salad according to package directions.
Classic Meal Plan
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