Sunday, July 25, 2010
I admit; I seem to have a compulsion to fix semi-complicated meals that take more time to prepare than what I probably really have time for (after reading my blog, my own mother wonders how I ever walk out of my kitchen!). My excuse is that I do it because I enjoy it. But, I know that not everyone enjoys hours spent in the kitchen, and that is ok. I don't often prepare meals with prepared foods, but, low and behold, there are a couple recipes in my stash that I pull out when I know that I am going to be very pressed for time around the 5 o'clock hour. This is one of them. I really do love the blend of flavors in this dish, I love that it is simple, easy, and quick to prepare, I love that my family loves it (even the baby and the sugar princess!). It is the sole reason why I keep a box of instant rice in my pantry. :)
Source: Kraft Food & Family magazine
1/4 cup Italian salad dressing
1 pound boneless, skinless chicken breasts, cut into chunks
1 1/3 cup water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups broccoli florets (I always use fresh, and I steam for about 4 minutes in the microwave first to soften them)
*2 fresh carrots, or a handful of baby carrots, coarsely sliced/chopped (steam these also to soften them) *optional
1 1/2 cups instant rice, uncooked
Heat dressing in a large nonstick skillet over medium-high heat. Add chicken; cook and stir 5-7 minutes until chicken is cooked through and no longer pink.
Add water, teriyaki sauce, and garlic powder. Stir. Bring to a boil.
Stir in steamed broccoli, carrots* and rice; cover. Cook on low heat for 5 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.