Sautéed Chicken with Asian Rice

 

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

• 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.