prep time
5 min
5 min
cook time
15 min
15 min
servings
4
4
WHAT YOU'LL NEED
 | ||
| Minute Rice® instant white rice, uncooked | ||
| 1½ cups (375 mL) | ||
| 1 tbsp (15 mL) | oil | |
| 1 lb (500 g) | boneless skinless chicken breasts, cut into bite-sized pieces | |
| 1½ cups (375 mL) | chicken broth | |
| 4 tsp (20 mL) | soy sauce | |
| 3 cups (750 mL) | frozen stir-fry vegetables | |
INSTRUCTIONS
Step 1: Heat oil in skillet on medium-high heat. Add chicken; cook and stir for 5 minutes or until cooked through
Step 2: Add broth and soy sauce. Bring to boil
Step 3: Stir in vegetables and Minute Rice®; cover. Reduce heat to low; cook for 5 minutes and stir before serving. Sprinkle with 1 green onion, sliced, if desired
Recreate this Chinese food favourite all in one pot in only 20 minutes.
Substitute:
Substitute chopped fresh vegetables for the frozen vegetables. Add vegetables to skillet; cover. Cook 5 minutes and reduce heat to low. Add rice; cover. Cook an additional 5 minutes and stir before serving.
Nutrition Bonus:
The Asian stir-fry vegetables help make this recipe a good source of vitamin C and iron. For extra flavour, add 2 tbsp (30 mL) grated gingerroot to skillet with chicken.
Substitute:
Substitute chopped fresh vegetables for the frozen vegetables. Add vegetables to skillet; cover. Cook 5 minutes and reduce heat to low. Add rice; cover. Cook an additional 5 minutes and stir before serving.
Nutrition Bonus:
The Asian stir-fry vegetables help make this recipe a good source of vitamin C and iron. For extra flavour, add 2 tbsp (30 mL) grated gingerroot to skillet with chicken.
WHAT'S FOR DINNER?
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