Teriyaki Chicken and Fried Rice
Vegetable Egg Rolls
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 2 (6.2-oz) boxes stir-fried rice mix (such as Rice-a-Roni)
- 1½ cups frozen peas and carrots, thawed
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 cup teriyaki sauce
Instructions
- Preheat grill or grill pan to medium-high heat.
- Cook stir-fried rice mixes together in a large saucepan according to package directions, adding peas and carrots during last 5 minutes of cooking.
- Meanwhile, cut chicken breasts in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Grill chicken, basting frequently with teriyaki sauce, 5 to 6 minutes per side or until done.
- Divide chicken and rice among 6 plates.
Side Dish Ingredients
- 1 (24.5-oz) pkg frozen vegetable egg rolls with dipping sauce
Side Dish Instructions
- Bake 6 egg rolls according to package directions; serve with 1 Tbsp dipping sauce each.
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