Ingredients
1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix2 tablespoons butter1 pound boneless skinless chicken breasts, cut into strips2-1/4 cups water1/4 cup reduced-sodium teriyaki sauce1/2 teaspoon ground ginger1 package (16 ounces) frozen stir-fry vegetable blend, thawed
Preparation
In a large skillet, saute rice mix in butter until golden brown. Stir in the chicken, water, teriyaki sauce, ginger and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in vegetable blend. Cover and cook 5-8 minutes longer or until rice is tender and chicken is no longer pink.
