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Tangy Chicken & Rice

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plate

Yield

Yield: 4 servings

kikkoman products used:

ingredients

1 cup uncooked long white rice
3/4 pound boneless, skinless chicken breast, cut into 1-inch pieces
4 tablespoons olive oil, divided
4 tablespoons Kikkoman Soy Sauce, divided
1 cup frozen cut green beans
3 tablespoons white wine vinegar
1 teaspoon sugar
1 cup diced red bell pepper
1 can (2-1/4 oz.) sliced ripe olives, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup sliced green onions

directions

  1. Prepare rice according to package directions.
  2. Brown chicken in 1 Tbsp. hot oil in large skillet over medium-high heat.
  3. Stir in 2 Tbsp. water, 2 Tbsp. soy sauce and green beans. Cover; simmer 5 minutes, stirring twice.
  4. Blend remaining 2 Tbsp. soy sauce, oil, vinegar and sugar.
  5. Drain chicken mixture; toss together with rice, soy-vinegar mixture and bell pepper, olives, parsley and green onions.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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