Crunchy Asian Chicken and Vegetables

Name: Crunchy Asian Chicken and Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 237 milliliters julienne cut (2x1/8x1/8 inch) carrots; 397 grams uncooked chicken breast tenders (not breaded); 473 milliliters uncooked instant white rice; 312 grams can mandarin orange segments, drained; 118 milliliters thinly sliced onion; 237 milliliters frozen sugar snap peas (from 1-lb bag), thawed; 118 milliliters teriyaki baste and glaze (from 12-oz bottle); 2 Tbsps vegetable oil; 118 milliliters water; 473 milliliters water

You can never have too many main course recipes, so give Crunchy Asian Chicken and Vegetables a try. This gluten free and dairy free recipe serves 4. One portion of this dish contains around 28g of protein, 10g of fat, and a total of 440 calories. If you have sugar snap peas, vegetable oil, water, and a few other ingredients on hand, you can make it. To use up the instant white rice you could follow this main course with the Baked Rice Pudding as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

In 2-quart saucepan, cook rice in 2 cups water as directed on package, omitting salt.

Ingredients you will need

Water

Rice

Salt

Equipment you will use

Sauce Pan

In 12-inch nonstick skillet, heat oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Onion

Stir in teriyaki baste and glaze, 1/2 cup water, the carrots and sugar snap peas.

Ingredients you will need

Teriyaki Sauce

Sugar Snap Peas

Carrot

Water

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.

Ingredients you will need

Orange Slices

Vegetable

Serve chicken mixture over rice.

Ingredients you will need

Whole Chicken

Rice

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

237milliliters

julienne cut (2x1/8x1/8 inch) carrots 397grams

uncooked chicken breast tenders (not breaded)473milliliters

uncooked instant white rice 312grams

can mandarin orange segments, drained 118milliliters

thinly sliced onion 237milliliters

frozen sugar snap peas (from 1-lb bag), thawed 118milliliters

teriyaki baste and glaze (from 12-oz bottle)2Tbsps

vegetable oil 118milliliters

water 473milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Botanica Wines Mary Delany Chenin Blanc. It has 5 out of 5 stars and a bottle costs about 32 dollars.