"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crunchy Asian Chicken & Vegetables Recipe

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This recipe for Crunchy Asian Chicken & Vegetables, by , is from Moreland Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Moreland
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. uncooked white rice
2 c. water
2 T. Oil
Uncooked chicken breast tenders
1/2 c. teriyaki baste and glaze (from 12oz. bottle)
1/2 c. water
1 c. julienne cut carrots
1 c. Green Giant Select frozen sugar snap peas thawed
1 c. (11oz.) mandarin orange segments, drained

Directions:
Directions:
In saucepan, cook rice in water. In skillet heat oil over medium heat. Add chicken cook 6 to 8 min, turning occasionally until chicken is cooked. Stir in teriyaki base and glaze, 1/2 c. water, carrots and sugar snap peas. Heating to a boil, boil 1 minute. Reduce heat; cover and simmer 4 to 6 min. Stirring occasionally until vegetables are tender. Gently stir in orange segments. Serve over rice.

 

 

 

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