Rice A Roni Chicken Teriyaki

Here is another Rice A Roni modified meal with a little Asian flavor! When my Rice A Roni boxes are all gone from the pantry, I will try experimenting with making the dishes without Rice A Roni, all from "scratch"! I will keep you posted! But until then, try this easy and fairly cheep recipe! It's good as a lunch left over too!

Ingredients
1 package RICE-A-RONI® Chicken Teriyaki
1 uncooked, boneless, skinless chicken breast, cut into small pieces
1 tablespoons margarine
2 cups water
1 1/2 cups broccoli (or any veggie)
1 minced garlic clove

Directions
1. In large skillet, sauté rice-vermicelli mix with 1 Tbsp. margarine over medium heat until vermicelli is golden brown, stirring frequently.
2. Slowly stir in 2 cups water, Special Seasonings and 1 uncooked, boneless, skinless chicken breast, cut into pieces; bring to a boil.
3. Cover, reduce heat to low and simmer 15-20 min. or until rice is tender and water is absorbed.
4. In a microwave safe bowl, cook veggies for about 4 min (covered with plastic wrap) then add to skillet with minced garlic when about 3 min of simmering remain. Let skillet stand 5 min. before serving.


Serves 2-3.