1
package (14 oz) chicken breast tenders (not breaded), cut in half crosswise
1
tablespoon canola oil
1
can (8 oz) pineapple tidbits, drained
1
cup frozen sweet peas (from 12-oz bag), thawed
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Steps
1
In 2-quart saucepan, place uncooked rice and seasoning mix (from Asian Helper box); stir in broth. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 18 minutes, stirring once, until rice is tender.
2
Meanwhile, reserve tops of 2 of the green onions; slice remaining onions. In large resealable food-storage plastic bag, mix flour, allspice and garlic powder. Add chicken to bag; seal and shake to coat chicken with spices. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and sliced onions in oil 3 to 4 minutes, turning chicken once, until no longer pink in center. Add pineapple and cooked rice to skillet with chicken. Cook and stir 1 minute or until pineapple is hot.
3
Slice reserved green onion tops diagonally into 1-inch pieces; sprinkle over chicken mixture.
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Boost the vegetables by adding 1 cup frozen (thawed) sweet peas toward the end of the final cooking time.
Allspice is native to the West Indies and South America, with most of the crop coming from Jamaica. Allspice has a flavor combination similar to cinnamon, nutmeg and cloves.
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