Shortcut Asian Teriyaki Chicken and Rice

 

Pinit

This recipe has become somewhat of a staple in the Herb household for a quick and easy meal all in one skillet. There are only a few ingredients involved, and they are items that I’ve learned to keep in the kitchen for us so we can whip this up in a hurry!

Shortcut Asian Teriyaki Chicken and Rice

Adapted from Campbell’s Kitchen

Recipe Ingredients:

  • 2 chicken breasts or 6-8 chicken breast tenders (boneless and skinless)
  • 1-2 Tablespoons Olive oil
  • 1 packet teriyaki seasoning mix
  • 1 can cream of mushroom soup
  • 16 oz bag frozen vegetablesof choice (we use a stir-fry mixture)
  • 1.5 cups water
  • 1.5 cups uncooked instant rice

Note: We didn’t have instant rice, so we went ahead and cooked some, adding about 2 cups cooked rice to the mixture instead

Recipe Directions:

Heat a large skillet over medium heat. Cut your chicken into bite-sized pieces. Add the olive oil to the skillet and cook your chicken until browned, about 5 minutes. Then remove chicken from the skillet.

Stir together teriyaki seasoning, water, frozen veggies, and cream of mushroom soup in the skillet and heat on high.

When the mixture starts to boil, add in the uncooked rice if you’re using instant (or the cooked rice if you’re not) and also add the chicken back to the skillet.

Reduce the heat to low. Cover the skillet and let it cook for an additional 5 minutes. Then enjoy!

Asian Teriyaki Chicken and Rice Recipe

We have experimented with several different combinations of frozen veggies, but our favorite is a stir fry mixture of broccoli, green beans, red peppers, water chestnuts, and carrot strips. But you can use any other combination you want!

Asian Teriyaki Chicken and Rice Recipe

We give this recipe 4 out of 5 herbs. It’s a great dinner solution especially when you’re short on time!

Asian Teriyaki Chicken and Rice Recipe
Pinit


Shortcut Asian Teriyaki Chicken and Rice
Author: 
 
Ingredients
  • •2 chicken breasts or 6-8 chicken breast tenders (boneless and skinless)
  • •1-2 Tablespoons Olive oil
  • •1 packet teriyaki seasoning mix
  • •1 can cream of mushroom soup
  • •16 oz bag frozen vegetablesof choice (we use a stir-fry mixture)
  • •1.5 cups water
  • •1.5 cups uncooked instant rice
Instructions
  1. Heat a large skillet over medium heat. Cut your chicken into bite-sized pieces. Add the olive oil to the skillet and cook your chicken until browned, about 5 minutes. Then remove chicken from the skillet.
  2. Stir together teriyaki seasoning, water, frozen veggies, and cream of mushroom soup in the skillet and heat on high.
  3. When the mixture starts to boil, add in the uncooked rice if you're using instant (or the cooked rice if you're not) and also add the chicken back to the skillet.
  4. Reduce the heat to low. Cover the skillet and let it cook for an additional 5 minutes.

 

 


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