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Asian Chicken Rice Bowls

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By Betty Crocker Kitchens
Updated Oct 5, 2011
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These bowls are quick and easy when you begin with Asian Helper®.

Asian Chicken Rice Bowls

  • Prep Time 10 min
  • Total 25 min
  • Servings 5
  • Ingredients 7
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

280 Calories
6g Total Fat
25g Protein
31g Total Carbohydrate
4g Sugars

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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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