Monday, January 12, 2009

Busy Night Teriyaki Bowls

4 Servings

(6.2 oz) package of Rice-A-Roni ® Chicken Teriyaki Flavor
2 tablespoons margarine, butter or spread with no trans fat
2 cups fresh chopped or frozen mixed vegetables
1 pound boneless, skinless, chicken breasts cut into thin strips
1/2 cup chopped red bell pepper
1/4 cup prepared teriyaki sauce

chopped nuts or chow mein noodles for garnish


  1. Sauté rice-vermicelli mix with margarine in large skillet on medium heat until vermicelli is golden brown.
  2. Add 2-1/3 cups water and Special Seasonings. Bring to a boil on high heat. Cover; reduce heat to low. Simmer 10 minutes. Stir in fresh chopped or frozen vegetables. Cover; simmer 10 to 13 minutes or until rice is tender.
  3. While rice is cooking, sauté chicken and red bell pepper in separate skillet over medium heat 4 to 5 minutes, or until chicken is no longer pink inside. Drain; stir in teryiaki sauce. Remove from heat; cover and let stand.

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