Asian Chicken and Brown Rice

Chewy and sweet, a dynamic duo is tastefully combined in this one-skillet meal with nutty brown rice and sun-sweetened pineapple.

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Servings 4

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9561d277-d83c-4770-a903-aacaa7604103

ingredients 9
Prep Time 35 min
Total Time 35 min

Ingredients

4: boneless skinless chicken breast halves

1/2: cup purchased stir-fry sauce

1/4: teaspoon coarse ground black pepper

1: tablespoon oil

1 1/2: cups water

1: (8-oz.) can pineapple tidbits or chunks in unsweetened juice, drained, reserving liquid

2: tablespoons honey

1 1/2: cups uncooked instant brown rice

2: cups Green Giant Select® Frozen Sugar Snap Peas

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Directions

1 Brush chicken breast halves with about 1 tablespoon of the stir-fry sauce; sprinkle with pepper. Heat oil in 12-inch nonstick skillet over medium heat until hot. Add chicken; cook 5 to 7 minutes or until browned on both sides. Remove chicken from skillet; cover to keep warm.
2 Add water, remaining stir-fry sauce, reserved pineapple liquid and honey to skillet; mix well. Bring to a boil. Add rice. Reduce heat to medium; cover and cook 10 minutes, stirring once.
3 Arrange sugar snap peas around edge of skillet. Place chicken over rice; top with pineapple. Cover; cook over medium heat for 6 to 8 minutes or until peas and rice are tender, and chicken is fork-tender and juices run clear.