| 1 | cup uncooked brown rice |
| 1 | pound boneless skinless chicken breasts |
| 1/4 | teaspoon coarsely ground pepper |
| 1/4 | teaspoon garlic powder |
| 1 | medium onion, cut into thin wedges |
| 1 | bag (1 pound) frozen baby bean and carrot blend |
| 3/4 | cup water |
| 1/2 | cup lemon-basil stir-fry sauce |
| 1 | teaspoon cornstarch |
Serve with...
Banana-Coconut Bake
Total Time:
30 min
| 1. | Cook rice as directed on package. |
| 2. | Meanwhile, cut chicken into 2x1/4-inch strips. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with pepper and garlic powder. Cook and stir 4 to 6 minutes or until brown. Add onion; cook and stir 2 minutes. |
| 3. | Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. |
| 4. | Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with chicken mixture. |
|
| Either Szechuan or ginger-garlic stir-fry sauce can be used instead of the lemon-basil stir-fry sauce. Add 1 teaspoon each lemon juice and chopped fresh basil leaves to match the flavor of this recipe. |
|
| Choose any blend of frozen vegetables that happen to be a family favorite. One suggestion: frozen baby peas, carrots, pea pods and corn. |
Nutrition Information:
410 ( 65); 7g ( 2g, ncg); 70mg; 630mg; 61g ( 8g, ncg); 33g 100%; 6%; 10%; 18% 3 ; 0 ; 3 ; 2 1/2 nc