Cantonese Chicken Chop Suey

 

1

cup uncooked regular long-grain rice

1

pound boneless skinless chicken breast halves

1/2

teaspoon peppered seasoned salt or 1/4 teaspoon salt

1

bag (1 pound) fresh stir-fry vegetables (4 cups)

1/2

cup water

1/2

cup classic-style stir-fry sauce

1

tablespoon honey

2

cups chow mein noodles

1/4

cup cashew pieces

• 1 Cook rice as directed on package.
• 2 While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
• 3 Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
• 4 Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.