4 chicken breasts White rice Fresh squash Broccoli head Red bell pepper Chow mein noodles (La Choy)
Kikkoman Teriyaki Honey & Pineapple Glaze Kikkoman Reduced Sodium Soy Sauce Chungs White Chicken Egg Rolls Gekkeikan Sake Add 2 cups of white rice and 4 cups of water to medium 5 quart Calphalon sauce pan, bring to boil, cover and steam on low for 20 minutes. Uncover stir/scrape. Cover and let stand off heat. Preheat oven to 450 degrees. Line Pyrex dish with foil and spray with Pam (much easier clean up). Trim all excess from chicken breasts and cube. Add 1 cup of flour to paper bag with a pinch of salt and pepper. Dip chicken cubes in fat-free milk and throw into paper bag with flour and shake. Remove and space evenly in Pyrex dish. Bake chicken in oven for 25 minutes, scrape loose from foil, and then bake for another 20 minutes. Scrape loose from foil and dump in large mixing bowl. Pour in Kikkoman’s Teriyaki Honey & Pineapple Sauce and stir to coat the sauce on the ch
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