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Prep 30min
Total30min
Servings4
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Ingredients
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
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Steps
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.
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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.
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