Sauteed Chicken with Asian Rice Recipe

Sauteed Chicken with Asian Rice Recipe

  • 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
  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.
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