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
Nutrition Facts:
Calories 280 (Calories from Fat 60); Total Fat 6g (SaturatedMore Facts
Calories 280 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g, Polyunsaturated Fat 2g, Monounsaturated Fat 1.5g, Omega-3 0g); Cholesterol 55mg; Sodium 650mg; Potassium 260mg; Total Carbohydrate 31g (Dietary Fiber 2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 4g); Protein 25g
Lefty's Cooking Tips
Variation Try this with beef or pork instead of the chicken for a whole new flavor.
Like it spicy? Stir in 1/4 teaspoon crushed red pepper flakes with the seasoning mix for a spicier version.
Instructions
In 2-quart saucepan, heat 1 2/3 cups hot water and uncooked rice (from Chicken Helper box) to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes or until liquid is absorbed.
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 Chicken Helper box), 1/4 cup water and the vegetables; heat to boiling.
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.
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