Ingredient:
2 cups uncooked instant white rice
2 cups water
2 tbsp vegetable oil
14 to 16 oz uncooked chicken breast tenders (not breaded)
1/2 cup thinly sliced onion
1/2 cup teriyaki baste and glaze (from 12-oz bottle)
1/2 cup water
1 cup julienne cut (2x1/8x1/8 inch) carrots
1 cup frozen sugar snap peas (from 1-lb bag), thawed
1 can (11 oz) mandarin orange segments, drained
Method:
In 2-quart saucepan, cook rice in 2 cups water as directed on package, omitting salt.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onion; cook 6 to 8 minutes, turning chicken and stirring onion occasionally, until onion is tender and chicken is no longer pink.
Stir in teriyaki baste and glaze, 1/2 cup water, the carrots and sugar snap peas. Heat to boiling; boil 1 minute. Reduce heat; cover and simmer 4 to 6 minutes longer, stirring occasionally, until vegetables are crisp-tender. Gently stir in orange segments. Serve chicken mixture over rice.
