Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Asian Chicken Grill

    Source of Recipe

    4 Tyson® IFF Boneless, Skinless Chicken Breasts with Rib Meat
    or 4 Tyson® Fresh Boneless, Skinless Chicken Breasts
    2 red bell peppers, cut into wedges
    2 small zucchini, sliced diagonally
    4 ounces button mushroom caps
    or 4 ounces shiitake mushroom caps
    1 box Uncle Ben's® Country Inn® Rice Pilaf
    1/4 cup orange juice
    1/4 cup teriyaki sauce
    1/2 teaspoon crushed red pepper flakes

    1. To prepare marinade, combine orange juice, teriyaki sauce and red pepper flakes in a small bowl. Reserve 1/4 cup marinade.

    2. Wash hands. Place chicken, vegetables and remaining marinade in large resealable plastic bag. Marinate in refrigerator 30 minutes or longer. Wash hands.

    3. Preheat grill to medium-hot. Grill chicken 15 to 20 minutes or until done (internal temp 170°F). Grill bell peppers, zucchini and mushrooms 5 minutes or until crisp-tender, turning once.

    4. While chicken is cooking, prepare rice according to package directions. Stir in reserved marinade. Keep warm.

    Serving Suggestion: Serve grilled chicken and vegetables over rice. Refrigerate leftovers.

    Tip: You may substitute Tyson® Fresh Boneless, Skinless Chicken Breasts; this may decrease cooking time.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |