Chicken Teriyaki Rice Skillet

• One 6 oz. package Farmhouse(R) Chicken Rice
• 2 Tablespoons butter or margarine
• 1 cup onion, chopped
• 2 cloves garlic, chopped
• 2 Tablespoons ginger, grated
• 16 oz. boneless, skinless chicken breasts, cut into 1/2" cubes
• 2 cups water
• One 14 oz. package frozen stir fry vegetables, cooked per package directions and drained
• One 8 oz. can pineapple chunks, drained
• 1/2 cup teriyaki sauce (Note: not marinade)

1. Melt butter in medium skillet over medium heat. Add onion, garlic and ginger and cook until soft, about five minutes, stirring frequently.
2. Add chicken, water, rice and contents of seasoning packet and bring just to a boil. Reduce heat to low boil, cover, and cook for 22 minutes.
3. Stir in vegetables, pineapple and teriyaki sauce, cover, and cook for 3 minutes more.
4. Remove from heat, uncover, and let stand for 5 minutes before serving.

chicken rice, butter, onion, garlic, ginger, chicken breasts, water, vegetables, pineapple, teriyaki sauce

Taken from www.epicurious.com/recipes/member/views/chicken-teriyaki-rice-skillet-50145078 (may not work)