Easy Apricot Chicken
1 pkg onion soup mix
1 8oz bottle Russian dressing
10 oz apricot preserves
2.5 lbs boneless chicken, cut into 1" pieces
Cooked sticky rice
Preheat oven to 350*. Grease a 9x13 casserole dish. Dump soup mix, dressing, and preserves into dish. Whisk together well.. Stir to coat the chicken. Cover with foil. Bake for approximately 25-30 minutes . Serve over a bed of sticky rice. *this would also cook well in a crock pot on low for 4-5 hours.

Easy Tereaki Chicken Dinner
2-3 boneless, skinless chicken thighs, breasts or a mixture of both, cut into 1" chunks
2 cups green beans (or whatever frozen veggies you have on hand, Oriental Mix would be Fantastic!)
1 1/2 cups Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
2 cups prepared sticky rice
garlic salt & pepper
olive oil
Saute the thighs in a hot pan with olive oil. Sprinkle chicken with garlic salt and pepper, turning to cook on all sides. When chicken is fully cooked and starts to caramelize, add the Yoshida's sauce. Allow chicken and sauce to come back to a boil (add more sauce if you think you need it) and then let simmer for about 5-10 minutes, so that the meat soaks up the sauce a little. Add green beans (or any frozen veggie) for the last 5 minutes of cooking. Serve over sticky rice.
1 pkg onion soup mix
1 8oz bottle Russian dressing
10 oz apricot preserves
2.5 lbs boneless chicken, cut into 1" pieces
Cooked sticky rice
Preheat oven to 350*. Grease a 9x13 casserole dish. Dump soup mix, dressing, and preserves into dish. Whisk together well.. Stir to coat the chicken. Cover with foil. Bake for approximately 25-30 minutes . Serve over a bed of sticky rice. *this would also cook well in a crock pot on low for 4-5 hours.
Easy Tereaki Chicken Dinner
2-3 boneless, skinless chicken thighs, breasts or a mixture of both, cut into 1" chunks
2 cups green beans (or whatever frozen veggies you have on hand, Oriental Mix would be Fantastic!)
1 1/2 cups Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
2 cups prepared sticky rice
garlic salt & pepper
olive oil
Saute the thighs in a hot pan with olive oil. Sprinkle chicken with garlic salt and pepper, turning to cook on all sides. When chicken is fully cooked and starts to caramelize, add the Yoshida's sauce. Allow chicken and sauce to come back to a boil (add more sauce if you think you need it) and then let simmer for about 5-10 minutes, so that the meat soaks up the sauce a little. Add green beans (or any frozen veggie) for the last 5 minutes of cooking. Serve over sticky rice.
Enjoy!!