Teriyaki Chicken and Vegetables
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 (3.5-oz) pouch boil-in-bag brown rice
- ½ lb boneless, skinless chicken thighs, cubed
- 1 Tbsp olive oil
- 1 (10.8-oz) pkg frozen broccoli, carrots, sugar snap peas, and water chestnuts
- ½ cup teriyaki sauce
- 1 green onion, thinly sliced
Instructions
- Cook rice according to package directions.
- Meanwhile, cook chicken in hot oil in a large skillet over medium-high heat 6 minutes or until browned.
- Add vegetables; cover and cook 8 minutes or until tender, stirring occasionally and adding water, if needed, to prevent sticking.
- Stir in sauce; cook 2 minutes or until thoroughly heated. Serve over rice, and sprinkle with onion.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
529
|
529
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 38 | 38 |
| Carb (g) | 73 | 73 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1336 | 1336 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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- Matching Grocery List
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