Asian Chicken Rice Bowls

Name: Asian Chicken Rice Bowls
Prep time: 10 min
Total time: 25 min
Yield: 5
Cuisine: Asian
Ingredients: 1 2/3 cups hot water; 1 box Asian Helper® chicken fried rice; 1 tablespoon vegetable oil; 1 lb boneless skinless chicken breasts, cut into 1-inch pieces; 1/4 cup water; 1 bag (1 lb) frozen stir-fry vegetables, thawed, drained; 2 tablespoons slivered almonds, if desired

0 Ratings

0 Reviews

0 Questions

Prep 10 min
Total 25 min
Servings 5

These bowls are quick and easy when you begin with Asian Helper®.

By Betty Crocker Kitchens

Updated October 5, 2011

Make With

Helper

Ingredients

1 2/3 cups hot water
1 box Asian Helper® chicken fried rice
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup water
1 bag (1 lb) frozen stir-fry vegetables, thawed, drained
2 tablespoons slivered almonds, if desired

Steps

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.

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 Facts

Serving Size: 1 Serving

Calories: 280

Calories from Fat: 60

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;