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Sautéed Chicken with Asian Rice

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By Betty Crocker Kitchens
Updated May 18, 2005
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This quick-cook chicken dish boasts colorful veggies and flavor-packed rice.

Sautéed Chicken with Asian Rice

  • Prep Time 5 min
  • Total 20 min
  • Servings 4
  • Ingredients 6
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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

Instructions

  • 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.

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.

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