Lemon Basil Chicken and Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a quick, simple one skillet chicken meal. This has an Asian feel and taste, but my grandkids enjoyed it, nice way to get them to eat their veggies. Ingredients:
1 cup uncooked brown rice |
4 (1 lb) boneless skinless chicken breasts |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
1 medium onion, cut into thin wedges |
1 (1 lb) bag frozen vegetables (baby green beans and carrots) |
3/4 cup water |
1/2 cup lemon basil stir-fry sauce |
1 teaspoon cornstarch |
Directions:
1. Cook rice as directed on package. While rice is cooking, cut chicken into 2 X 1/4 inch strips.
2. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.
3. Add chicken to skillet; sprinkle with pepper and garlic powder. Stir-fry 4 to 6 minutes or until brown. Add onion; stir-fry 4 to 6 minutes or until brown. Add onion; stir-fry 2 minutes.
4. Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.
5. Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Divide rice among bowls. Top with chicken mixture.
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