Ingredients
1 tablespoon plus 1/3 cup cornstarch, divided1 cup orange juice6 tablespoons teriyaki sauce4 boneless skinless chicken breast halves (6 ounces each)1/4 teaspoon salt3 tablespoons olive oil, divided2 medium yellow summer squash, halved and thinly sliced1 small red onion, halved and thinly sliced1 package (12 ounces) broccoli coleslaw mix2 packages (8.8 ounces each) ready-to-serve rice pilaf with orzo pasta
Preparation
In a small bowl, combine 1 tablespoon cornstarch, orange juice and teriyaki sauce; set aside.
Flatten chicken slightly. Place salt and remaining cornstarch in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in batches in 2 tablespoons oil for 5-6 minutes on each side or until chicken juices run clear. Remove and keep warm.
In the same skillet, saute squash and onion in remaining oil for 2 minutes. Add coleslaw mix; saute 1 minute longer or until vegetables are crisp-tender. Stir juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add chicken to skillet; heat through. Meanwhile, prepare rice pilaf according to package directions. Serve with chicken mixture.
