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Prep 5min
Total20min
Servings4
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Ingredients
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
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Steps
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.
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Dress up this meal with wedges of ripe honeydew melon and cantaloupe, and serve ice cream and fortune cookies for dessert.
Pump up the flavor by cooking rice in 1 3/4 cups chicken broth instead of water and adding 1/2 teaspoon of Chinese five-spice powder to the stir-fry sauce.
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Nutrition Facts
Serving Size:1 Serving
Calories
385
Calories from Fat
80
Total Fat
9 g
Saturated Fat
2 g
Cholesterol
75 mg
Sodium
1190 mg
Potassium
580 mg
Total Carbohydrate
46 g
Dietary Fiber
4 g
Protein
34 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
3 Starch; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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