One-Pot Teriyaki Chicken and Rice

By CJKK

Ingredients

• 2 tablespoons vegetable oil
• 1 lb boneless skinless chicken breasts, cut in 1-inch pieces, patted dry
• 1/4 teaspoon salt
• 6 green onions, thinly sliced on the bias, greens and whites separated Save $
• 1 medium red bell pepper, cut in 1-inch pieces
• 2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
• 3/4 cup La Choy™ teriyaki stir-fry sauce and marinade (from 14-oz bottle)
• 1 cup uncooked regular long-grain white rice
• 1 cup fresh snow peas

Preparation

Step 1

In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 6 to 8 minutes on first side, without moving, until chicken is browned on bottom and releases easily from pan. Stir chicken; stir in green onion whites and bell pepper. Cook 2 to 3 minutes or until softened.
2 Stir broth, teriyaki sauce and rice into chicken mixture in Dutch oven. Heat to boiling, stirring occasionally. Reduce heat to medium-low; cover, and cook 20 to 25 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center.
3 Remove from heat. Stir in snow peas; cover, and let stand 2 to 4 minutes to soften snow peas. Stir; top with green onion greens