Sauteed Chicken with Asian Rice Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 4 boneless, skinless chicken breast halves
<br>- 1 3/4 cups water
<br>- 1 1/2 cups uncooked instant rice
<br>- 1/4 cup stir-fry sauce
<br>- 1 pound frozen broccoli, red peppers, onions and mushrooms
<br><p></p>Directions
<br>step 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.
<br>step 2: Add water to skillet; heat to boiling. Stir in rice and stir-fry sauce; remove from heat. Cover and let stand 5 minutes.
<br>step 3: While rice is standing, cook vegetables as directed on bag. Serve chicken over rice with vegetables on the side.
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Ingredients
- 1 tablespoon vegetable oil
- 4 boneless, skinless chicken breast halves
- 1 3/4 cups water
- 1 1/2 cups uncooked instant rice
- 1/4 cup stir-fry sauce
- 1 pound frozen broccoli, red peppers, onions and mushrooms

Directions
step 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.
step 2: Add water to skillet; heat to boiling. Stir in rice and stir-fry sauce; remove from heat. Cover and let stand 5 minutes.
step 3: While rice is standing, cook vegetables as directed on bag. Serve chicken over rice with vegetables on the side.

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