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Skinny Asian Chicken and Rice

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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80% less sat fat • 41% less cholesterol than the original recipe. You’re just 15 minutes from a fabulous meal when you keep this short list of ingredients on hand.

Skinny Asian Chicken and Rice

  • Prep Time 10 min
  • Total 15 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 1 package (8.8 oz) precooked brown rice
  • 1/2 cup frozen peas
  • 1 pound chicken breast tenders, halved crosswise
  • 1 tablespoon oil
  • 1/4 cup bottled stir-fry sauce
  • 2 tablespoons oven-roasted sliced almonds

Instructions

  • Step 
    1
    Heat rice in microwave according to package directions.
  • Step 
    2
    Meanwhile, in a large skillet, cook and stir peas and chicken in hot oil over medium-high heat for 2 to 3 minutes or until peas are crisp-tender and chicken is no longer pink. Stir hot rice into skillet. Stir in stir-fry sauce; heat through. Sprinkle each serving with almonds.

Nutrition

280 Calories
7g Total Fat
27g Protein
25g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
280
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
320mg
13%
Potassium
100mg
3%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
8%
Sugars
6g
Protein
27g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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