(6.2 oz) package of Rice-A-Roni ® Chicken Teriyaki Flavor
chopped nuts or chow mein noodles for garnish
tablespoons margarine, butter or spread with no trans fat
cups fresh chopped or frozen mixed vegetables
pound boneless, skinless, chicken breasts cut into thin strips
cup chopped red bell pepper
cup prepared teriyaki sauce
Sauté rice-vermicelli mix with margarine in large skillet on medium heat until vermicelli is golden brown.
Add 2-1/3 cups water and Special Seasonings. Bring to a boil on high heat. Cover; reduce heat to low. Simmer 10 minutes. Stir in fresh chopped or frozen vegetables. Cover; simmer 10 to 13 minutes or until rice is tender.
While rice is cooking, sauté chicken and red bell pepper in separate skillet over medium heat 4 to 5 minutes, or until chicken is no longer pink inside. Drain; stir in teriyaki sauce. Remove from heat; cover and let stand.