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Sautéed Chicken with Asian Rice

  • Prep 5 min
  • Total 20 min
  • Servings 4

This quick-cook chicken dish boasts colorful veggies and flavor-packed rice. MORE + LESS -

Ingredients

1
tablespoon vegetable oil
4
boneless skinless chicken breast halves (1 1/4 pounds)
1 3/4
cups water
1 1/2
cups uncooked instant rice
1/4
cup stir-fry sauce
1
bag (1 pound) frozen broccoli, red peppers, onions and mushrooms

Steps

Hide Images
  • 1
    Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
  • 2
    Add water to skillet; heat to boiling. Stir in rice and stir-fry sauce; remove from heat. Cover and let stand 5 minutes.
  • 3
    While rice is standing, cook vegetables as directed on bag. Serve chicken over rice with vegetables on the side.

Expert Tips

  • Dress up this meal with wedges of ripe honeydew melon and cantaloupe, and serve ice cream and fortune cookies for dessert.
  • Pump up the flavor by cooking rice in 1 3/4 cups chicken broth instead of water and adding 1/2 teaspoon of Chinese five-spice powder to the stir-fry sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
385
Calories from Fat
80
% Daily Value
Total Fat
9 g
Saturated Fat
2 g
Cholesterol
75 mg
Sodium
1190 mg
Potassium
580 mg
Total Carbohydrate
46 g
Dietary Fiber
4 g
Protein
34 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
3 Starch; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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