prep time
15 min

cook time
20 min

servings
6

WHAT YOU'LL NEED


Minute Rice® Jasmine Rice
2 pouches (125 g each)
2 tbsp (30 mL)		canola oil
8		baby bok choy, quartered
1 lb (500 g)		boneless skinless chicken thighs, cubed
1/3 cup (75 mL)		Thai sweet chili sauce
1 3/4 cups (425 mL)		chicken broth
1/2 cup (125 mL)		drained, canned crushed pineapple
1/4 cup (60 mL)		lime juice
2		green onions, finely chopped

INSTRUCTIONS

Step 1: Remove rice from pre-portioned pouches; set aside.

Step 2: Inlarge nonstick skillet, heat half of the oil over high heat; cookbok choy, stirring, for 2 or 3 minutes or until tender-crisp. Transfer to plate.

Step 3:In same skillet, heat remaining oil; cook chickenfor 4 or 5 minutes or until browned all over. Add Thai sweet chili sauce; cook, stirring, for 2 minutes or until chicken is well coated.

Step 4: Add rice; cook for 1 minute. Add chicken broth and bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in pineapple and lime juice. Let stand for 5 minutes or until liquid is absorbed.

Step 5: Stir in bok choy and green onions.

Tips:

Garnish with 1/4 cup (60 mL) chopped peanuts if desired.

If you like, substitute broccoli florets for bok choy.

Per 1/6 recipe: