Teriyaki Chicken and Vegetables Recipe

Teriyaki Chicken and Vegetables Recipe

  • 8 Tyson® Individually Fresh Frozen Boneless Skinless Chicken Tenderloins
  • 3 tablespoons vegetable oil
  • 1 (8 ounce) package raw broccoli florets
  • 1/2 cup water
  • 1 (15 ounce) can baby corn or straw mushrooms, drained
  • 2/3 cup bottled thick teriyaki sauce
  • 1/2 cup cashews or peanuts
  1. Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minute. Pat dry. Wash hands.
  2. Heat oil in large nonstick skillet or wok over high heat until hot but not smoking. Stir-fry broccoli 2 minutes, or until crisp-tender. Transfer to bowl.
  3. Add chicken and water to skillet. Cover; cook over medium heat 8 minutes, or until juices run clear when thickest part of chicken is pierced. Return vegetables to pan, along with corn, teriyaki sauce, and cashews. Stir-fry over high heat 2 minutes, or until heated through. (Refrigerate leftovers.)
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