Sautéed Chicken with Asian Rice

Sautéed Chicken with Asian Rice

This quick-cook chicken dish boasts colorful veggies and flavor-packed rice.

Prep Time



Total Time






tablespoon vegetable oil
boneless skinless chicken breast halves (1 1/4 pounds)
1 3/4
cups water
1 1/2
cups uncooked instant rice
cup stir-fry sauce
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 385
    • (Calories from Fat 80 ),
  • Total Fat 9 g
    • (Saturated Fat 2 g,),
  • Cholesterol 75 mg;
  • Sodium 1190 mg;
  • Total Carbohydrate 46 g
    • (Dietary Fiber 4 g,
  • Protein 34 g;
Percent Daily Value*:
    • 3 Starch;
    • 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.