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“Really really easy. My family has me make it whenever I'm home.”
READY IN:
50mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

  • 2 chicken breasts, cut into bite sized pieces
  • 12 cup teriyaki sauce
  • 12 cup of zesty Italian dressing
  • 1 (8 ounce) box rice pilaf mix (or however much rice you want)
  • 14 cup sliced almonds
  • 12 cup vegetables (I use broccoli and carrots, you can use whatever you like)
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 12 cup chicken stock

Directions

  1. In a bowl mix teriyaki sauce and dressing, and then add the chicken.
  2. Let marinate for at least 20 minutes.
  3. Cook rice according to the directions on the box.
  4. In a large skillet toast the almonds in the butter; set aside in a small bowl for later.
  5. Heat oil on medium heat in the skillet.
  6. Remove chicken from the sauce (save the rest of the sauce) cook the chicken so it starts to caramelize on all sides.
  7. Add the rest of the sauce, chicken stock and the vegetables.
  8. Let the sauce come to a boil then turn the heat down low and let simmer until chicken is cooked through.
  9. Mix with the rice and serve with almonds on top.

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