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
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
-
Step1Heat 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.
-
Step2Add water to skillet; heat to boiling. Stir in rice and stir-fry sauce; remove from heat. Cover and let stand 5 minutes.
-
Step3While 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;Tips from the Betty Crocker Kitchens
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