Sautéed Chicken with Asian Rice

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

  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
385
(
Calories from Fat
80 ),
% Daily Value
Total Fat
9 g
9 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
75 mg
75 %;
Sodium
1190 mg
1190 %;
Total Carbohydrate
46 g
46 %
(Dietary Fiber
4 g
4 %
),
Protein
34 g
34 %
;
% Daily Value*:
Vitamin A
26%;
Vitamin C
30%;
Calcium
6%;
Iron
20%;
Exchanges:
3 Starch; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.