Chicken and Rice Oriental |
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Prep Time: 5 Minutes Cook Time: 19 Minutes |
Ready In: 24 Minutes Servings: 6 |
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Easy, easy dinner. I make this a lot when my husband is gone and I don't feel like cooking anything complicated. Makes great leftovers for lunch the next day. I usually cheat and use a roasted chicken from the supermarket-I just heat the shredded meat in butter for a few minutes in step one instead of cooking it. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
1 (6 1/4 ounce) package betty crocker chicken helper chicken and herb rice (i have always used the fried rice flavor, since i can't find chicken and herb) |
2 3/4 cups hot water |
2 tablespoons soy sauce, to taste |
1 tablespoon packed brown sugar, to taste |
1 tablespoon crunchy peanut butter |
1 (1 lb) bag frozen oriental-style vegetables, thawed |
Directions:
1. Melt butter in 10 inch skillet over high heat.
2. Cook chicken in butter 3 to 5 minutes, stirring occasionally, until outside turns white.
3. Stir in uncooked rice, sauce mix, and hot water.
4. Heat to boiling, stirring occasionally.
5. Reduce heat and cover.
6. Simmer about 9 minutes, stirring occasionally, until most of the liquid is absorbed.
7. Stir in soy sauce, brown sugar and peanut butter (I use more than the recipe calls for) and stir until peanut butter is melted.
8. Stir in vegetables.
9. Heat to boiling, stirring frequently.
10. Stir before serving.
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