Teriyaki Chicken And Rice - cooking recipe

Ingredients

2 cups fresh baby carrots, halved lengthwise
1 cup uncooked regular long grain white rice
1 (14 ounce) can baby corn, drained
1 (14 ounce) can chicken broth
5 tablespoons teriyaki sauce
3 - 3 1/2 lbs cut up frying chickens, skin removed if desired
1/4 cup orange marmalade
1/2 teaspoon ginger
3/4 cup cashew halves, and pieces

Preparation

Heat oven to 375*.
Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine carrots, rice, corn nuggets, broth and 2 tablespoons of the teriyaki sauce; mix well.
Arrange chicken pieces over rice mixture. In a small bowl, combine the remaining 3 tablespoons teriyaki sauce, orange marmalade and ginger; blend well. Spoon mixture over chicken and rice mixture. Cover with foil.
Bake 45 minutes. Uncover baking dish; bake 15 to 30 minutes longer or until chicken is fork tender and juices run clear. Sprinkle with cashews.
NOTE: If you prefer, use four bone in chicken breasts instead of the cut up frying chicken.
NOTE: If desired, use one 14 oz can whole kernel corn drained in place of the baby corn nuggets.