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Asian Chicken Rice Bowls

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Prep 10 min
Total 25 min
Servings 5

These bowls are quick and easy when you begin with Asian Helper®. MORE+ LESS-

By Betty Crocker Kitchens

Updated October 5, 2011

Make with

Helper

Ingredients

1 2/3

cups hot water

box Asian Helper® chicken fried rice

tablespoon vegetable oil

lb boneless skinless chicken breasts, cut into 1-inch pieces

1/4

cup water

bag (1 lb) frozen stir-fry vegetables, thawed, drained

tablespoons slivered almonds, if desired

Steps

Hide Images

1

In 2-quart saucepan, heat 1 2/3 cups hot water and uncooked rice (from Asian Helper box) to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes or until liquid is absorbed.
2

Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until outside of chicken turns white. Stir in seasoning mix (from Asian Helper box), 1/4 cup water and the vegetables; heat to boiling.
3

Reduce heat; cover and simmer about 6 minutes, stirring occasionally, until vegetables are crisp-tender. To serve, spoon chicken mixture over bowls of hot rice.

Expert Tips

Try this with beef or pork instead of the chicken for a whole new flavor.
Stir in 1/4 teaspoon crushed red pepper flakes with the seasoning mix for a spicier version.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 60

% Daily Value

Total Fat: 6g; 10%
Saturated Fat 1 1/2g 6% Trans Fat 0g
Cholesterol: 55mg; 19%
Sodium: 650mg; 27%
Potassium: 260mg; 7%
Total Carbohydrate: 31g; 10%
Dietary Fiber 2g 9% Sugars 4g
Protein: 25g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 6%; 6%
Iron: 8%; 8%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;