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Teriyaki Chicken and Rice

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“An easy and delicious meal to satisfy tour Chinese food cravings.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375*.
  2. Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
  3. Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
  4. Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.
  5. NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.
  6. NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.

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