Teriyaki Chicken and Vegetables

Ingredients


12 Tyson® Individually Fresh Frozen® Boneless, Skinless Chicken Tenderloins
1 tablespoon vegetable oil
2-1/2 cups small raw broccoli florets, about 8 ounces
2/3 cup water
1 15-ounce can baby corn or straw mushrooms, drained
2/3 cup bottled thick sweet and sour sauce
1/3 cup cashews or peanuts
4 cups hot cooked rice

Instructions

1. Wash hands. Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water about 1 minutes. Pat dry. Wash hands.
2. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken; cover and cook, turning occasionally, 10 to 12 minutes or until browned and done (internal temp 170°F). Remove chicken to plate; cover and keep warm.
3. Add broccoli and water to skillet; cover immediately and cook 3 minutes over medium heat. Add chicken (and any accumulated juices), corn and sweet and sour sauce to skillet. Heat thoroughly. Stir in cashews.

Sweet and Savory Chicken Rice Bowl

Ingredients

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2 pounds skinless, boneless chicken breast, cut into bite-size pieces
1 tablespoon minced garlic
1/2 cup Kraft hickory smoked barbecue sauce
3 tablespoon light brown sugar
2 tablespoon Kikkoman soy sauce
cooked Jasmine rice

Instructions

1. In a nonstick skillet sprayed with cooking spray, cook chicken until brown on medium-high heat.
2. Once chicken is thoroughly cooked, reduce heat to medium and add garlic, barbecue sauce, light brown sugar, and soy sauce. Stir until chicken is coated with sauce mixture. Cook for an additional 5 minutes on medium heat until sauce begins to bubble.
3. Remove from heat and serve over top cooked Jasmine rice in a bowl.
4. (optional) Garnish with parsley flakes.

Recipe and photo courtesy Heather Batts of TheDomesticDiva.org.

Creamy Macaroni and Cheese

Ingredients

1 tablespoon salt
1 pound elbow, shell or other bite-size shaped pasta
2 (12 fluid ounce) cans evaporated milk
1 cup chicken broth
3 tablespoons butter
1/3 cup flour
1 1/2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 pound grated extra-sharp cheddar cheese

Directions

1. Bring 2 quarts of water to boil in large soup kettle. Add salt and pasta. Using package directions as a guide, cook until al dente. Drain. To prevent sticking, drain and immediately pour onto a large lipped baking sheet and let cool while preparing sauce.
2. Meanwhile, microwave the milk and chicken broth in a 4-cup Pyrex measuring cup or bowl until hot and steamy (not boiling). Melt butter in the empty pasta pot; whisk in flour, then hot milk mixture. Continue to whisk until thick and bubbly, 3 to 4 minutes. Whisk in mustard, Parmesan and pepper. Turn off heat, stir in cheddar until melted.
3. Add drained pasta (and optional flavoring ingredients, see notes) to sauce, and stir until everything is well combined over low heat. Stir to heat through, and thin with a little water if the sauce is too thick. Serve hot.