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
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
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.
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.
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.
