|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|
- Sauté rice-vermicelli mix with margarine in large skillet on medium heat until vermicelli is golden brown.
- 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.
- 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.