Teriyaki Chicken and Vegetables

A refreshing orange teriyaki sauce gives this chicken a lively Asian flavor and such a pretty glisten!



Prep/ Total time: 30 min. Serves 4

• 1 Tbs. plus 1/3 c. cornstarch, divided
• 1 c. orange juice
• 6 Tbs. teriyaki sauce
• 4 boneless skinless chicken breast halves (6 oz. each)
• 1/4 tsp. salt
• 3 Tbs. olive oil, divided
• 2 med. yellow summer squash, halved and thinly sliced
• 1 small red onion, halved and thinly sliced
• 1 pkg. (12 oz.) broccoli coleslaw mix
• 2 pkgs. (8.8 0z each) ready-to-serve rice pilaf with orzo pasta

1. Combine 1 Tbs. cornstarch, orange juice and teriyaki sauce in a small bowl; set aside.
2. Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. add chicken, one piece at a time, and shake to coat. Cook chicken in batches in 2 Tbs. oil in a large skillet over med. heat, for 5-6 min. on each side or until chicken juices run clear. Remove and keep warm.
3. Saute squash and onion in remaining oil in the same skillet for 2 min. Add coleslaw mix; sauté 1 min. longer or until vegetable are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 min. or until thickened.
4. Add chicken to skillet; heat through. Meanwhile, prepare rice according to package directions, Serve with chicken mixture.

REMEMBER: It's easy to overcook veggies. Cook the sliced vegetables with the broccoli slaw about 1 min.; they will continue cooking as the sauce thickens and be tender when you serve them.


$4.19 per serving