Teriyaki Chicken and Vegetables Recipe

Ingredients
<br>- 8 Tyson® Individually Fresh Frozen Boneless Skinless Chicken Tenderloins
<br>- 3 tablespoons vegetable oil
<br>- 1 (8 ounce) package raw broccoli florets
<br>- 1/2 cup water
<br>- 1 (15 ounce) can baby corn or straw mushrooms, drained
<br>- 2/3 cup bottled thick teriyaki sauce
<br>- 1/2 cup cashews or peanuts
<br><p></p>Directions
<br>step 1: Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minute. Pat dry. Wash hands.
<br>step 2: Heat oil in large nonstick skillet or wok over high heat until hot but not smoking. Stir-fry broccoli 2 minutes, or until crisp-tender. Transfer to bowl.
<br>step 3: Add chicken and water to skillet. Cover; cook over medium heat 8 minutes, or until juices run clear when thickest part of chicken is pierced. Return vegetables to pan, along with corn, teriyaki sauce, and cashews. Stir-fry over high heat 2 minutes, or until heated through. (Refrigerate leftovers.)
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Ingredients
- 8 Tyson® Individually Fresh Frozen Boneless Skinless Chicken Tenderloins
- 3 tablespoons vegetable oil
- 1 (8 ounce) package raw broccoli florets
- 1/2 cup water
- 1 (15 ounce) can baby corn or straw mushrooms, drained
- 2/3 cup bottled thick teriyaki sauce
- 1/2 cup cashews or peanuts

Directions
step 1: Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minute. Pat dry. Wash hands.
step 2: Heat oil in large nonstick skillet or wok over high heat until hot but not smoking. Stir-fry broccoli 2 minutes, or until crisp-tender. Transfer to bowl.
step 3: Add chicken and water to skillet. Cover; cook over medium heat 8 minutes, or until juices run clear when thickest part of chicken is pierced. Return vegetables to pan, along with corn, teriyaki sauce, and cashews. Stir-fry over high heat 2 minutes, or until heated through. (Refrigerate leftovers.)

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