Menu

Sautéed Chicken with Asian Rice

  • Save Recipe
Sautéed Chicken with Asian Rice
  • Prep 5 min
  • Total 20 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This quick-cook chicken dish boasts colorful veggies and flavor-packed rice.
Updated May 18, 2005

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dress up this meal with wedges of ripe honeydew melon and cantaloupe, and serve ice cream and fortune cookies for dessert.
  • tip 2
    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

385 Calories, 9 g Total Fat, 34 g Protein, 46 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
385
Calories from Fat
80
Total Fat
9 g
Saturated Fat
2 g
Cholesterol
75 mg
Sodium
1190 mg
Potassium
580 mg
Total Carbohydrate
46 g
Dietary Fiber
4 g
Protein
34 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
3 Starch; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved