Teriyaki Chicken and Rice

 Ingredients

Sauce

    1/4 cup Soy Sauce

    1/4 cup Wine

    1/4 cup Sugar

    1/4 tsp Ground ginger

    1 Clove Minced Garlic

    1/4 cup of water

Thinkener

    2 tsp Corn Flour

    2 Tbsp water

1 lb chicken thighs or breast

2 cups cooked rice. 

Instructions

1) Start rice per the package

2) Mix all of the sauce ingredients into one bowl and the thinkener ingredients into a seperate bowl

3) Cut the chicken into 1 inch cubes and pan fry chicken 3-5 minutes per side until done

3) Add sauce to the cooked chicken and simmer for 3 additional minutes

4) Remove chicken to a bowl

5) Add the thickener in two parts until fully mixed with sauce, cook on medium for 3-5 minutes until thickened. 

6) Add cooked rice to bowl and then chicken and sauce. 

Creamy Chicken and Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
• 1 1/2 cups water
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 cup uncooked regular long-grain white rice
• 2 cups frozen mixed vegetables
• 1/2 cup shredded Cheddar cheese

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring once halfway through the cooking time.
3. Stir in the vegetables. Return the chicken to the skillet. Sprinkle with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Earth Risotto

Butternut squash and raisins add a touch of sweetness to this rich-tasting vegetarian entrée.

Preparation time: 15 min Cooking time: 29 min
Yield: 4 (1 1/4-cup) servings


1 tablespoon butter
1/2 cup finely chopped onion
1 cup uncooked Arborio rice
4 to 5 cups vegetable or chicken broth
1/4 cup white wine or apple juice
1 medium (1 cup) red apple, chopped
1 medium (2 cups) butternut squash, quartered, seeded, peeled, cubed 1/2-inch
1/4 cup raisins
Salt, if desired


Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium heat, stirring occasionally, until softened (4 to 5 minutes). Add rice; continue cooking, stirring constantly, 2 minutes.

Meanwhile, combine chicken broth and wine in 4 cup measure or bowl. Reduce heat to medium-low. Slowly add 1 1/2 cups broth mixture. Cover; cook 10 minutes.

Uncover; add apple and squash. Continue cooking; add remaining broth mixture, 1/2 cup at a time and stirring occasionally, until most of liquid is absorbed and rice is tender and creamy (4 to 5 minutes for each addition of broth, totaling 12 to 15 minutes).

Reduce heat to low; add raisins. Cook until heated through (1 to 2 minutes). Season with salt, if desired.

TIP: Cut squash into pieces. Peel pieces with vegetable peeler.