| 1 | tablespoon vegetable oil |
| 1 1/4 | pounds boneless skinless chicken breasts, cut into 1-inch pieces |
| 2 | cups water |
| 1 | tablespoon margarine or butter |
| 1 | bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed |
| 2 | cups uncooked instant rice |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | cup shredded Cheddar cheese (4 ounces) |
Serve with...
Corn Pocket Rolls
Total Time:
25 min
| 1. | In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
|
| 2. | Add water and margarine; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover and let stand about 5 minutes or until water is absorbed. |
|
| Purchase precut chicken for stir-fry from the meat department of your supermarket and save time. |
|
| Boost flavor when you stir in 2 teaspoons chicken bouillon granules with the water, and omit salt. Add 1 teaspoon onion powder if you like. |
Nutrition Information:
545 ( 180); 20g ( 8g, ncg); 100mg; 880mg; 54g ( 3g, ncg); 40g 34%; 58%; 20%; 20% 3 ; 0 ; 2 ; 4 ; 1 nc