Sizzle the dinner table tonight with this filling inviting combination of chicken, vegetable and rice cooked in Asian flavors!
cup uncooked instant rice
boneless, skinless chicken breasts (about 1 pound total)
tablespoon vegetable oil
bag (16 ounces) frozen broccoli, carrots and water chestnuts (or other combination)
cup stir-fry sauce
Put the water in the saucepan. Cover saucepan with lid, and heat over medium-high heat until water is boiling fast. Take saucepan off hot burner.
Add the rice to water, stirring with the wooden spoon. Cover saucepan with lid. Put saucepan on the pot holder on the counter while you cook the chicken.
Cut the chicken into bite-size pieces on the cutting board, using the knife.
Put the vegetable oil in the skillet. Heat over medium-high heat until hot. (To test skillet, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Add the chicken. Cook for 2 minutes, stirring all the time with the pancake turner.
Add the frozen vegetables to chicken. Cook for about 5 minutes, stirring all the time, until vegetables are slightly soft and chicken is no longer pink in center. (To check if chicken is cooked, cut into a piece with a clean knife.)
Add the stir-fry sauce to chicken mixture. Cook and stir for about 1 minute or until sauce is hot. Serve over the hot rice.
Large saucepan with lid
Plastic cutting board
Small sharp knife
Veggies with Chicken Specs, that's what I'd call this recipe! - Becky
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:2 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.