Serves 4

Prep time 5 min

Cook time 30 min

Ingredients

1/2 cup less sodium teriyaki sauce
2 Tbsp. corn starch
2 cups uncooked Minute® Brown or White Rice
1 1/2 cups water
12 oz. refrigerated or frozen precooked chicken strips (no need to thaw first)
1 can (14.5 oz.) Del Monte® Cut Green Beans, well drained
1 can (14.5 oz.) Del Monte® Sliced Carrots, well drained
1/2 cup slivered almonds or lightly salted roasted peanuts

Optional Toppings

• Sliced green onions
• Toasted sesame seeds
• Cilantro leaves
Del Monte® Pineapple Tidbits
• Sriracha

Directions

  1. Heat oven to 425°F. Whisk together teriyaki sauce and cornstarch in a 13x9-inch glass baking dish. Stir in
    water and rice.

  2. Press chicken into the sauce-rice mixture in a single layer. Top evenly with vegetables.

  3. Cover tightly with foil and bake 20 minutes on middle oven rack. Uncover; sprinkle with almonds. Bake
    10 to 15 minutes or until hot and bubbly. Gently fold ingredients together with a spatula. Spoon into
    bowls and serve with toppings, as desired.

TIPS

• Can use 1 1/4 lb. fresh chicken breast tenders (not breaded) instead of chicken strips; bake until chicken
reaches 165°F.
• Can use 1 1/4 lb. fresh boneless, skinless chicken breasts cut into 1-inch chunks instead of chicken strips;
bake until chicken reaches 165°F.

Variation

For Chicken Teriyaki Lettuce Wraps, spoon into leaf or butter lettuce leaves using toppings as fillings,
as desired.

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